LIME BABY CAKES
For Mother’s Day, I wanted to share a recipe that I know Mom loves, but one that she doesn’t actually make for herself. (She likes to find them already made at our house!)
So whenever I make these Lime Baby Cakes, I stash a few away in the freezer for the next time she visits us. It’s what any good daughter would do, right?
I hope you like these awesome little cakes – they’re also especially great for St. Patrick’s Day and Cinco de Mayo. But really, these baby cakes would be welcome at most any celebratory occasion!
(This post was previously published May 2010 and has been a popular recipe with family, friends, and readers. Some of the photographs and text were updated in 2018.
These lime cupcakes have my mom’s name written all over them. Not only are they green, one of her favorite colors, but they’re also bright with citrus flavor.
Because I wanted all that vibrant green color to show through in the most maximum way possible, I knew I wanted to forgo paper liners.
So I found these awesome silicone cupcake pans for this recipe. The individual cups in the pan hold just a bit more than my other mini cupcake pans – and I love this bit larger size!
Ohhhhhh, to go back in time. I smile at this photo.
This picture was taken on Mother’s Day when I was five years old (I’m in the red dress).
Notice the flowers on Mom’s lapel. Dad always gave Mom a corsage of fresh flowers to wear to church on Mother’s Day morning. I always liked that my dad did this, and anticipated seeing what he would bring home for her to wear each year.
INGREDIENTS:
FOR THE BABY CAKES:
3-1/2 c. all-purpose flour
2-1/4 tsp. baking powder
3/4 tsp. kosher salt
1 c. unsalted butter, at room temperature
2-1/2 c. sugar
4 large eggs, at room temperature
5 T. fresh lime juice
2 T. finely grated lime peel
neon/electric green food coloring – I use this or this
1-1/2 c. buttermilk
FOR THE FROSTING:
8 oz. cream cheese, at room temperature
1-1/2 c. powdered sugar
1/2 c. unsalted butter, at room temperature
1 T. finely grated lime peel
1/2 tsp. pure vanilla extract
DIRECTIONS:
FOR THE BABY CAKES:
Preheat oven to 350°F.
A couple notes: I prefer to use flexible silicone mini muffin pans with no paper liners for this recipe, but you can also prepare metal mini muffin pans with paper liners. I use these silicone muffin pans, which yield a little bigger mini cupcake than most – which I like! Sizes of mini muffin pans vary quite a bit, so your yield and baking time may vary.
Whisk flour, baking powder, and salt in medium bowl and set aside. In a large bowl, beat butter until smooth. Add sugar and beat to blend. Beat in eggs 1 at a time, then the lime juice, lime peel, and food coloring. Batter may look curdled, but that’s just fine. Beat in the flour mixture alternately with the buttermilk, in 3 additions. Spoon batter into liners, about 2/3 full. Bake cupcakes until tester inserted into center comes out clean. This took about 20 minutes for me, but it will depend on the size of your tins, so pay close attention to your baking time. Cool 10 minutes and remove from pan. Cool completely before adding frosting.
FOR THE FROSTING:
Beat all ingredients in medium bowl until smooth. With a medium-large plain round pastry tip (I like to use one that has a tip opening of about 5/16″), pipe frosting onto cooled cupcakes, or simply spread it on with a knife. Sprinkle a bit of fresh lime zest over tops, if desired.
Read more at https://www.afarmgirlsdabbles.com/key-lime-baby-cakes/#cFw6I11Z1KleGuzA.99
So whenever I make these Lime Baby Cakes, I stash a few away in the freezer for the next time she visits us. It’s what any good daughter would do, right?
I hope you like these awesome little cakes – they’re also especially great for St. Patrick’s Day and Cinco de Mayo. But really, these baby cakes would be welcome at most any celebratory occasion!
(This post was previously published May 2010 and has been a popular recipe with family, friends, and readers. Some of the photographs and text were updated in 2018.
These lime cupcakes have my mom’s name written all over them. Not only are they green, one of her favorite colors, but they’re also bright with citrus flavor.
Because I wanted all that vibrant green color to show through in the most maximum way possible, I knew I wanted to forgo paper liners.
So I found these awesome silicone cupcake pans for this recipe. The individual cups in the pan hold just a bit more than my other mini cupcake pans – and I love this bit larger size!
Ohhhhhh, to go back in time. I smile at this photo.
This picture was taken on Mother’s Day when I was five years old (I’m in the red dress).
Notice the flowers on Mom’s lapel. Dad always gave Mom a corsage of fresh flowers to wear to church on Mother’s Day morning. I always liked that my dad did this, and anticipated seeing what he would bring home for her to wear each year.
INGREDIENTS:
FOR THE BABY CAKES:
3-1/2 c. all-purpose flour
2-1/4 tsp. baking powder
3/4 tsp. kosher salt
1 c. unsalted butter, at room temperature
2-1/2 c. sugar
4 large eggs, at room temperature
5 T. fresh lime juice
2 T. finely grated lime peel
neon/electric green food coloring – I use this or this
1-1/2 c. buttermilk
FOR THE FROSTING:
8 oz. cream cheese, at room temperature
1-1/2 c. powdered sugar
1/2 c. unsalted butter, at room temperature
1 T. finely grated lime peel
1/2 tsp. pure vanilla extract
DIRECTIONS:
FOR THE BABY CAKES:
Preheat oven to 350°F.
A couple notes: I prefer to use flexible silicone mini muffin pans with no paper liners for this recipe, but you can also prepare metal mini muffin pans with paper liners. I use these silicone muffin pans, which yield a little bigger mini cupcake than most – which I like! Sizes of mini muffin pans vary quite a bit, so your yield and baking time may vary.
Whisk flour, baking powder, and salt in medium bowl and set aside. In a large bowl, beat butter until smooth. Add sugar and beat to blend. Beat in eggs 1 at a time, then the lime juice, lime peel, and food coloring. Batter may look curdled, but that’s just fine. Beat in the flour mixture alternately with the buttermilk, in 3 additions. Spoon batter into liners, about 2/3 full. Bake cupcakes until tester inserted into center comes out clean. This took about 20 minutes for me, but it will depend on the size of your tins, so pay close attention to your baking time. Cool 10 minutes and remove from pan. Cool completely before adding frosting.
FOR THE FROSTING:
Beat all ingredients in medium bowl until smooth. With a medium-large plain round pastry tip (I like to use one that has a tip opening of about 5/16″), pipe frosting onto cooled cupcakes, or simply spread it on with a knife. Sprinkle a bit of fresh lime zest over tops, if desired.
Read more at https://www.afarmgirlsdabbles.com/key-lime-baby-cakes/#cFw6I11Z1KleGuzA.99
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