I want to share this key lime cupcake recipe which I got from Sarah of Baking911. I used fresh key lime which made the cupcake taste awesome! The texture turned out moist and a little bit dense. I struggled a little bit making this Coconut whipped cream. The first time, I whipped heavy cream with 3 tbsp. of powdered sugar. Then I added the coconut milk and continued whisking. I think I had whipped the cream too much before I added the coconut milk so it started to curd.

Cupcake

INGREDIENTS

1 3/4 cups unbleached all purpose flour; spoon into measuring cup and level to rim
1 1/4 teaspoons baking powder
1/2 teaspoon salt

3/4 cup buttermilk; well-shaken
2 1/2 tablespoons fresh lime juice or key lime juice
1 tablespoon finely grated lime peel
1/4 teaspoon neon-green food coloring, optional

1/2 cup (1 stick) unsalted butter; can be cold from the refrigerator
1 1/4 cup sugar
2 large eggs; can be cold from the refrigerator

INSTRUCTIONS

1. Position an oven shelf in the middle of the oven and preheat oven to 350°F. Line standard muffin pan with 12 paper liners and set aside.

2. Whisk the flour, baking powder and salt in a medium bowl. Add the fresh lime juice, lime peel, and food coloring to the buttermilk and stir and set aside.

3. With a stand mixer fitted with a paddle attachment or a hand-held mixer fitted with beaters, cut butter into large pieces and beat in large bowl on low until softened.
Add the sugar in a steady stream at the side of the bowl. Increase speed to medium and beat for 1 minute until the butter is lighter in color and aerated.

4. With the mixer on low, add the eggs one at a time and beat for 20 seconds after each addition.

5. With the mixer on low, add the flour mixture in 3 equal portions, alternating with the buttermilk mixture in 2 equal portions, beginning and ending with the flour. (If the buttermilk mixture is cold, the batter will curdle slightly. It’s ok. It will come together when you add the flour.)

Add the flour and liquid ingredients in increments quickly; do not wait in between additions too long as you don’t want to overmix the batter.

After completing the last addition of flour, stop the mixer, and scrape the side and bottom of the bowl with a large rubber spatula. Then, let the mixer run for 30 seconds on LOW. The batter will be very thick and form ridges on the side of the bowl as the beater pulls through the batter. STOP the mixer. Do NOT overmix.

6. Spoon scant 1/3 cup batter into each cupcake liner. Bake the cupcakes 20 to 25 minutes or until the tester inserted into center comes with a few moist crumbs but not batter. Cool 10 minutes. Remove from pan and cool on a wire cake rack.

Coconut Whipped Cream

1 cup of heavy cream

3 tbsp of sugar

1/2 cup of coconut milk

Steps:

1. Whip heavy cream with sugar until soft peak.

2. Add coconut milk and mix.