Tangy Lime Cupcakes

    Tangy Lime Cupcakes


    3 people made this

    About this recipe: A different twist from lemon, these nice and light lime flavoured cupcakes get a good tang from sour cream. Top it off with the lime icing.

    Serves: 30 

    • 225g butter, room temperature
    • 1 1/4 cups (325g) sugar
    • 3 eggs
    • 2 teaspoons grated lime zest
    • 1 teaspoon vanilla essence
    • 3 1/2 cups (440g) plain flour
    • 1 teaspoon bicarb
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/3 cup (85g) sour cream
    • Icing
    • 50g butter, room temp
    • 1 1/2 cups (275g) icing sugar
    • 2 tablespoons fresh lime juice
    • 3/4 teaspoon vanilla essence
    • 1/4 teaspoon grated lime zest
    • 1 tablespoon milk

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat the oven to 180 degrees C. Grease or line muffin tins.
    2. In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lime zest and vanilla; mix well.
    3. Combine flour, bicarb, baking powder and salt. Add to creamed mixture alternately with sour cream (batter will be thick).
    4. Fill each muffin tin about 2/3 full of the mixture. Bake in the preheated oven for 25 to 30 minutes or until a skewer inserted near the centre comes out clean. Cool for 10 minutes; remove to wire racks to cool completely.
    5. To make the lime icing, cream butter and sugar in a small mixing bowl. Add lime juice, vanilla, lime zest and milk; beat until smooth. Ice the cupcakes when they are completely cooled. Sometimes I like to sprinkle toasted coconut on top for a tropical feel. Enjoy!

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