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It is just that time of year where light, fruity and fun recipes tempt me…and this is certainly one of them!
Strawberry Lime Cupcakes are kind of like a strawberry margarita for your mouth — it is between that strawberry pie filling and lime zest in the cupcakes — wowzers!
If you try them, let me know what you think!
Strawberry Lime Cupcakes
1/3 C strawberry pie filling
2 1/3 cups all purpose flour
1 3/4 cups sugar
3 1/2 tsp baking powder
1 1/2 sticks unsalted butter, room temp
2 eggs whites
1 tsp vanilla
Pink gel food coloring
1 C soft unsalted butter
4 + C powder sugar
4 TBSP heavy whipping cream
1 tsp lime flavoring
Strawberry pie filling
Sugared lime wedges*
Sugar Lime Wedges:
-Cut a fresh lime into wedges.
-Add one cup of sugar into a small bowl.
-Dip the lime wedges in the bowl of sugar.
-Preheat oven to 350 degrees. Line cupcake pan with paper liners.
-Beat the egg whites on high speed until soft peaks form about 2-3 minutes. Set aside.
-Whisk together the flour, cornstarch, baking powder and salt.
-Beat butter on high speed until smooth and creamy about one minute.
-Add the sugar beating on high until the butter and sugar are creamed together. (3-4 minutes)
-Beat on medium-high speed while adding in the egg yolk and vanilla.
-Reducing the speed to low begin to add the dry ingredients, next add some of the milk. Alternate with the flour mixture and milk, mix after each addition, and ending with the addition of the flour mixture. Be careful to just blend the ingredients not over beat.
-Using a spatula gently fold in the egg whites, pink gel food coloring and strawberry pie filling.
-Using a medium ice cream scoop fill the batter into the lined cupcake tins.
-Bake at 350 degrees for 20-24 minutes or until an inserted toothpick comes out clean.
-Allow to cool in the cupcake pan for about 5 minutes.
-Transfer cupcakes to a wire rack to cool completely.
-Cream the butter and powder sugar until it looks light and creamy.
-Add the lime flavoring. Mix well.
-If it doesn’t cream add several drops of the heavy whipping cream until it creams.
-Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then….
– Add more powder sugar 1/2 C at a time…. mix well.
-If ready scoop the frosting into a pastry bag with a large tip.
-Twist the open end of the pastry bag to push the frosting to the tip.
-Start by frosting on the outside edge of the cupcake working to the center of the cupcake.
-Sprinkle lime zest on top of the frosted cupcakes.
-Place a sugared lime wedge in the center of the frosted cupcake, then rip into them!!