It’s the basic butter cupcake — with lime. Why “double”? Because there’s lime in the cupcakes and lime in the glaze. But lime is a citrus — won’t all that lime make the cupcakes too tart? No, actually, all that lime makes the cupcakes truly delicious. Lime zest goes into the batter making it very aromatic with a hint of lime flavor but no tartness. The glaze is made with powdered sugar and lime juice, and is just the perfect balance between tart and sweet.
Double Lime CupcakesPrint Pin
- 1 basic butter cake / cupcakes recipe
- 1 teaspoon lime zest
For the glaze
- 1 cup powedered sugar
- 1 tablespoon lime juice
- a few drops of green food color
- Preheat the oven to 350F.
- Line a 12-hole muffin / cupcake pan.
- Make the batter following the basic butter cake recipe.
- Stir in the lime zest.
- Fill the lined pan with the batter, about 3/4 full (see tip on how to make uniform-sized cupcakes).
- Bake at 350F for 25 to 30 minutes or until a toothpick inserted at the center comes out clean.
- Cool the cupcakes in the pan for five minutes than transfer to a wire rack to cool completely.
- Prepare the glaze by mixing together the confectioner’s sugar, green food color and lime juice. You want a thick smooth paste that is still pourable. Add more lime juice or confectioner’s sugar until the correct consistency is reached.
- Pour a teaspoonful of glaze on top of each cupcake, allowing the glaze to spread. Some may drip down the sides — that is normal — but most should stay on top of the cupcakes if the consistency of the glaze is correct.
- Allow the glaze to set for a few minutes before serving.
If you made this dish using our recipe and would like to publish your masterpiece, please use your own photos and write the recipe instructions in your own words.