Summer Lime Cupcakes

Limes are everywhere in Florida, and I just love the bright and tangy taste of them in recipes. My good friend and neighbor has trees in her yard, so I am the lucky recipient of lemons and limes whenever I want them. I came up with these summer lime cupcakes while trying to think of a new way to use all of the limes I had. The cream cheese frosting is the perfect way to top these delicious, tart and sweet treats.

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Summer Lime Cupcakes

Yield: 36 cupcakes Prep time: 30 minutes Baking time: 14 - 16 minutes


1 and 3/4 cups AP flour

1 t. baking powder

1/2 t. baking soda

1/4 t. salt

1 cup sour cream

1/2 cup or 1 stick unsalted room temp butter

3/4 cup sugar

2 T fresh squeezed lime juice

1 large egg plus one egg yolk at room temp


preheat oven to 350 F. Line a 12 mold cupcake pan with liners.

Combine flour, powder, salt and soda in a medium bowl. Whisk and set aside.

In a large mixer, beat butter and sugar until smooth. Add lime juice and mix.

Add egg and yolk and mix well. Add 1/2 of flour mixture and mix just until combined.

Add half of sour cream and gently mix.

Repeat with remaining flour and sour cream just until combined.

Divide the batter evenly with a ice cream scoop into 12 muffin cups.

Bake for 14 to 16 mins depending on if you use convection. Rotate your pans halfway through and test them a few minutes before they should be done.

Cool completely before frosting.

For cream cheese frosting

1 stick softened butter

1 package of softened cream cheese *8 ounces

1/4 t salt

2 T fresh squeezed lime juice

1 teaspoon lime zest

4 and 1/2 cups 10x sugar

Combine all ingredients until smooth and creamy. Adjust the amount of sugar per your taste.

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