I have successfully used many recipes from Chef Alina, and this recipe is at the top of the list! I am not a fan of buttercream, so used a lime whipped cream frosting and it was absolutely delicious!!
For the Cupcakes
- 200 g 1:1 gluten free flour blend (I use Cup4Cup)
- 200 g sugar
- 1½ tsp baking powder
- ½ tsp salt
- 112 g 1 stick unsalted butter, very soft can sub plant based
- 150 g Greek yogurt or sour cream can sub vegan
- 1 large egg
- 2 egg yolks
- 1 tsp vanilla extract
- 1 tsp lime zest
Tequila Lime Syrup – equal parts of each ingredient:
- 35 g simple syrup *equal parts sugar and water, heated on stove until sugar dissolves and then cooled to room temperature
- 35 g tequila
- 35 g lime juice
For the Lime Whipped Cream
This is a taste as you go recipe as to how strong you prefer the lime to come through. I like it front and center!
2-4 teaspoons lime juice
1-2 teaspoons lime zest
1 teaspoon vanilla extract
1 cup COLD heavy whipping cream
1/4 cup powdered sugar
For the Cupcakes:
Line muffin pan with cupcake papers
Place bowl in freezer for whipped cream frosting
- Whisk together the flour, sugar, baking powder, and salt
- Add the soft butter, sour cream, eggs, vanilla and lime zest, to dry ingredients
- Beat on low until all ingredients are incorporated
- Beat at medium speed until smooth, about 30 seconds.
- Scrape down the sides and bottom of bowl to make sure all the flour is incorporated
- Adjust oven rack to middle and preheat the oven to 350 degrees
- Let the batter rest 30 minutes while the oven pre-heats.
- Divide batter among muffin cups
- Bake 20-25 minutes until toothpick comes out clean
- Let cool at least 1 hour in muffin pan before frosting
- Mix tequila lime syrup ingredients and set aside
- Poke a small hole in each cupcake top with end of wooden spoon or your finger
- Brush top of cupcakes with lime syrup
- Make the Frosting
- Add cold heavy cream, lime juice, lime zest, vanilla and powdered sugar to chilled bowl.
- Beat on medium speed until incorporated
- Increase speed to medium high and beat until stiff peaks form.
- Check beaters for any “left behind” lime zest
- Add frosting to a pastry bag with large star tip
- Fill the center hole, then frost each cupcake
NOTE: This frosting freezes well. You can either freeze the frosting in the piping bag separately and frost the cupcakes before serving, or frost cupcakes and then freeze. After completely frozen, store in a large ziploc bag, which is what I like to do. Take frozen cupcakes and frosting out of freezer to thaw 30 minutes before serving.
Cupcake recipe adapted from Chef Alina
Frosting recipe adapted from Butter Love and Salt
