It is that time of year again – Madeline just turned 5! These Strawberry Lime Cupcakes were made especially for my birthday girl. I can hardly believe that she is five! And in kindergarten! Suddenly looking so very grown up all of the time.
This fall has been more busy than ever before so we opted for a simple family birthday party (thank goodness!). A welcome respite from last year’s Carnival Birthday Party that was lots of fun but required a significant amount of planning on my part.
We almost weren’t able to celebrate her birthday on the real day of her birthday due to a busy evening of soccer practice. Fortunately, we were spared by a day of rain and cancelled practice. As soon as I knew we would be home that evening I made plans to turn our day around.
I couldn’t help but think how different this birthday was from the day she was born – a warm, sunny day in New Mexico compared to a cool, rainy day in gorgeous Colorado.
The day was a busy blur and after running out of butter I had no time for a trip to the store for more butter to make cupcakes. Instead we celebrated with my Homemade Fudgy Brownies prepared with coconut oil instead of butter. Everyone loved them but I still felt the day wasn’t right without cupcakes for the birthday girl.
The following Sunday we celebrated again, this time with a proper birthday dessert: Strawberry Lime Cupcakes. I took my favorite white cupcake recipe – Perfect White Cupcake: Recipe for Vanilla Bean Sour Cream Cupcakes and brightened them up with some lime zest.
And for such a sweet girl who loves the color pink I made sure to top them with some delicious pink strawberry lime frosting – to which Logan informed us that he likes strawberries as long as they are in frosting! These are definitely a new favorite for all of us.
Strawberry Cupcake Decor Resources:
- Martha Stewart Crafts Vintage Girl Strawberry Drink Picks
- Martha Stewart Crafts Vintage Girl Cupcake Wrappers
- Wilton Decorating Tip-#1M Star
Fresh Strawberry Lime Cupcakes
Yield: about 2 dozen cupcakes
For the Cupcakes:
1 1/4 cup all purpose flour
1 cup cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, at room temperature
1 1/3 cups sugar
zest of 2 limes
1 cup sour cream
1/2 cup milk
4 large egg whites, room temperature
1 teaspoons pure vanilla extract
1 teaspoon lime juice OR 5 drops pure lime essential oil
For the Buttercream:
4 sticks (2 cups) unsalted butter, room temperature
1.5 pounds (24 ounces or about 5.5 cups) confectioners' sugar, sifted
1/4 teaspoon pure vanilla extract
2 teaspoons lime juice
about 8 medium fresh strawberries, pureed (you'll need 4-6 tablespoons of strawberry puree)
For the Cupcakes:
Preheat the oven to 375 degrees F. Place the racks in the center position. Line cupcake tins with cupcake liners. Set aside.
In a large bowl combine both flours, baking powder, baking soda, and salt. Whisk to combine.
In a medium bowl whisk together the milk, sour cream, and egg whites. Set aside. In a small food chopper, blend the zest and the sugar together until the zest is very fine. Set aside.
Fit a stand mixer with a paddle attachment, or use a hand mixer (I achieve a better dome with the hand mixer). Add the butter, sugar and vanilla to the bowl and beat at medium speed for 3 minutes, or until light. Scrape the sides as necessary.
Add the vanilla extract and one third of the flour mixture while beating on medium speed, again scraping the sides as needed. Beat in half of the sour cream mixture. Alternately add the remaining flour mixture and sour cream until all the wet and dry ingredients have added, beating until the batter fully incorporated and smooth.
Use a large scoop (about 3 tablespoons), evenly divide the batter between 18 lined muffin tins filling each about 2/3 of the way full.
Bake for 15-24 minutes, or until a toothpick inserted into the centers come out clean. Cool on wire rack.
For the Buttercream:
In the bowl of a stand mixer fitted with the whisk attachment, add the butter. Beat until fluffy. Turn the mixer to low speed and slowly add the confectioners' sugar while continuing to beat.
Once well blended, add in the vanilla, lime juice, and 4 tablespoons of strawberry puree. Mix on low speed until well combined and moist. If desired, an additional 1 to 2 tablespoons of strawberry puree until your desired consistency is reached. Beat at high speed until frosting is smooth and fluffy.
Cupcakes adapted from Perfect White Cupcake: Recipe for Vanilla Bean Sour Cream Cupcakes, by GoodLife Eats.
Strawberry Buttercream adapted from Easy Strawberry Cupcakes with Strawberry Buttercream, by My Baking Addiction