Key Lime Cupcakes

I love Key lime Pie. I like to incorporate its flavor into anything and everything. Cookies and cake being top priority. Cookies to come, but first...cupcakes or cake. I chose cupcakes because they are infinitely easier to give away. 

Key Lime Cupcakes
1 3/4 C cake flour
2 tsp baking powder
1/2 tsp kosher salt
6 tbls butter, room temperature
1 C sugar
2 eggs, slightly beaten
1 1/2 tsp key lime zest
1 1/2 to 2 tbls key lime juice (depends on how tart you like your key lime pie)
2/3 C buttermilk
1 bag white chic chips (the smaller size)


Glaze
1 C confectioner's sugar
1/8 C key lime juice 


Preheat oven to 350 degrees and line muffing tin with baking liners.  
Sift together the flour, baking powder, and salt in a medium bowl and set aside.
In a stand mixer, blend together the butter and sugar until thoroughly combined. Add the eggs, zest, and lime juice, and mix until combined. Alternate adding the flour mixture and the buttermilk into the butter-egg mixture, mixing after each pour until all ingredients are blended together. First 1/3 of the flour, then 1/3 of the buttermilk, until you have added all of both. Fold in white chocolate chips. 
Fill cupcake liners about 2/3 full, or more if you like bigger cupcakes, and bake 18-20 minutes (12-14 minutes for mini-cupcakes). To test for readiness, insert a toothpick and if it comes out clean, they're done! Allow cupcakes to cool on a wire rack for about 20 minutes, or until cooled.


To make the glaze, combine the confectioners sugar and key lime juice in a small bowl and mix until thoroughly combined. I even added a little zest to my glaze. You can also add as much sugar as you want to make the glaze thicker or thinner. AND, if you wanted to make this frosting instead, you would need to add about 2 tablespoons of butter and add an extra cup of confectioners sugar....at least. I am also guessing at this, since I didn't make icing, but you basically want it to have the consistency of frosting as opposed to a glaze....


Anyways, once the cupcakes are cooled to room temperature, you may spread on the glaze. Let sit for at least an hour to let the glaze set before putting them in an airtight container, or just eat them all.