Ever since I picked up these super cute lime green-polka dot cupcake liners, I’ve been wanting to make some lime cupcakes. Something light, fluffy, and fragrant. From the combination of cake flour and egg whites, these cuppies fit the bill perfectly.
I also went back and forth for awhile between a few different possible frostings for the cakes—-lime cream cheese, lime buttercream, lime swiss meringue buttercream….so many options. And then the lime whipped cream I had made for the Key Lime Cheesecake popped in my mind. I just loved it with the cheesecake and felt like it would be great with the cupcakes. After a quick survey of some peeps, it was settled—Lime Whipped Cream it was.
And it was P-E-R-F-E-C-T! Since the cakes were so light and fluffy, the whipped cream was a perfect pairing! I had never had a cupcake topped with whipped cream before and the end result was actually quite refreshing.
Flavored whipped cream….my new FAV cupcake topping. If you’ve never tried the combo before, immediately pick up some heavy cream and go directly to your kitchen and try it out!
Thanks for reading and have a lovely weekend!
Fluffy Lime Cupcakes with Lime Whipped Cream
Makes 24 Cupcakes
Cupcake Batter (Adapted from My Baking Addiction):
2 ¼ Cups Cake Flour
1 Tablespoon Baking Powder
½ Teaspoon Salt
1 ¼ Cups Buttermilk
4 Large Egg Whites, at room temperature
1½ Cups Sugar
1½ Tablespoons Fresh Lime Zest
½ Cup Unsalted Butter, at room temperature
1 Tablespoon Fresh Lime Juice
1 Teaspoon Key Lime Extract
Lime Whipped Cream:
1 Cup Heavy Cream, chilled
2 Tablespoons Sugar
1 TablespoonsFresh Lime Zest
Fresh Lime Zest
Fresh Lime Slices
Preheat oven to 350˚ F. Line cupcake pans with paper liners.
In a medium bowl, sift together the cake flour, baking powder and salt. Whisk together the milk and egg whites in another bowl. Put the sugar and lime zest in a mixer bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and with the paddle attachment beat at medium speed with a stand mixer until ingredients are light and fluffy. Beat in the extract and lime juice, then add one third of the flour mixture, still beating on medium speed. Mix in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, mixing until the batter is well mixed, then add the last of the dry ingredients. Continue beating the mixture for another few minutes to ensure that the batter is thoroughly mixed and well aerated. Divide the batter evenly between the prepared liners, filling each about ¾ full. Bake for 18-22 minutes, or until the cupcakes are well risen and springy to the touch and a toothpick inserted in the center comes out clean. Allow to cool in the pans for a few minutes, and then transfer the cupcakes to a wire rack to cool completely.
While cupcakes are cooling, prepare the whipped cream. Using a standing mixer fitted with the balloon whisk attachment, whip the chilled heavy cream on high until it just holds stiff peaks. Slowly sprinkle in the sugar until you reach a thick consistency. Add in the zest and whip until combined.
Fill a piping bag with a fitted tip. Pipe on the whipped cream on top of cooled cupcakes. Garnish with additional lime zest and lime slices.