Vanilla Bean Lime Cupcakes with Vanilla Bean Lime Buttercream Frosting

Vanilla Bean Lime Cupcakes with Vanilla Bean Lime Buttercream Frosting might be just the dessert you are searching for. This recipe serves 24 and costs 63 cents per serving. One serving contains 285 calories, 3g of protein, and 9g of fat. 12 people found this recipe to be flavorful and satisfying. If you have granulated sugar, lime zest, green food coloring, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Alli N Son. A few people really liked this American dish. Overall, this recipe earns an improvable spoonacular score of 7%. If you like this recipe, take a look at these similar recipes: Mini Vanilla Bean Cupcakes with Vanilla Buttercream Frosting, Chocolate Cream Filled Vanilla Bean Cupcakes with Vanilla Bean Frosting, and Vanilla Bean Buttercream, Vanilla Bean White Chocolate Mousse and Vanilla Syrup for Wedding Cake.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 375 degrees. Line two 12-cup muffin pans with cupcake liners. Set aside.Sift together the flour, sea salt and baking powder. Set aside.Using a mixer fitted with a paddle attachment cream together the butter and sugar on medium-high speed until light and fluffy. Add in the lime zest and lime juice, beating until combined. Add the eggs, one at a time. Scrape the seeds out of the vanilla bean and add. Beat on medium-high speed for two minutes, scraping down the sides of the bowl as needed. On low speed, add 1/3 of the flour mixture, followed by 1/2 of the buttermilk. Add 1/3 more flour, followed by the rest of the buttermilk. Add the remaining flour, mixing until blended, about 30 seconds. Using an ice cream scoop, fill each muffin cup 2/3 full. Bake for 16-20 minutes, rotating the pans halfway through. Cupcakes will remain light in color.Using a mixer fitted with a paddle attachment, beat the butter until light and fluffy, about 2 minutes. Scrape down the sides of the bowl and add 3 cups of powdered sugar, beating on low. Increase the speed to medium as the mixture combines. Add lime juice and milk. Scrape the seeds from the vanilla bean and add. Beat on high for 1 minute. Scrap down the sides of the bowl and add in 1-1/2 cups powdered sugar and food coloring, beating until smooth. Frost cupcakes as desired.

 

Step by step:

1. Preheat oven to 375 degrees. Line two 12-cup muffin pans with cupcake liners. Set aside.Sift together the flour, sea salt and baking powder. Set aside.Using a mixer fitted with a paddle attachment cream together the butter and sugar on medium-high speed until light and fluffy.

2. Add in the lime zest and lime juice, beating until combined.

3. Add the eggs, one at a time. Scrape the seeds out of the vanilla bean and add. Beat on medium-high speed for two minutes, scraping down the sides of the bowl as needed. On low speed, add 1/3 of the flour mixture, followed by 1/2 of the buttermilk.

4. Add 1/3 more flour, followed by the rest of the buttermilk.

5. Add the remaining flour, mixing until blended, about 30 seconds. Using an ice cream scoop, fill each muffin cup 2/3 full.

6. Bake for 16-20 minutes, rotating the pans halfway through. Cupcakes will remain light in color.Using a mixer fitted with a paddle attachment, beat the butter until light and fluffy, about 2 minutes. Scrape down the sides of the bowl and add 3 cups of powdered sugar, beating on low. Increase the speed to medium as the mixture combines.

7. Add lime juice and milk. Scrape the seeds from the vanilla bean and add. Beat on high for 1 minute. Scrap down the sides of the bowl and add in 1-1/2 cups powdered sugar and food coloring, beating until smooth. Frost cupcakes as desired.

Nutrition Information:

covered percent of daily need