Key Lime Cupcakes

Ingredients

• 1 ¾ cups cake flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 stick (1/2 cup) cool unsalted butter, cut into 8 pieces
• 1 ¼ cups granulated sugar
• 2 large eggs (room temperature)
• 1 package Tastefully Simple Key Lime Cheeseball Mix
• 1 tablespoon key lime zest
• ¾ cup buttermilk (room temperature)

Preparation Instructions

Preheat oven to 350F. Line a muffin tin with 12 paper liners.
Sift the cake flour, baking powder, baking soda, and salt three times, set aside.
Using a mixer fitted with the paddle attachment, beat the butter on low until it’s softened a bit. Add the sugar and increase the speed to medium. Beat until fluffy, about four minutes. Add one egg at a time, beating well after each addition. Add the Key Lime Cheeseball Mix and zest; beat until mixed. (The mixture will look curdled.)
Add the flour in three additions, alternating with the buttermilk, beginning and ending with the flour, scraping down the bowl as necessary. Mix on low until just combined. Fill each cupcake liner 2/3 full.
Bake 20-25 minutes. Cool completely and frost with cream cheese icing.
Makes 12-14 cupcakes.

Icing:
Using a mixer fitted with the paddle attachment, beat the butter on low until it’s softened a bit. Increase speed to medium and add the cream cheese one piece at a time. Reduce speed to low and slowly add powdered sugar until combined. Beat in zest.