Bite sized lime cupcakes are topped with fresh blueberry frosting. I bet you can’t resist eating just one.
What a week/weekend I had. One of the cats got sick, signed up for a 65 mile bike ride benefiting cystic fibrosis (help me with my fundraising goals HERE), my mom and stepdad came to visit for the weekend, and Sunday night saw The 1975 in concert. All while still attempting to kick whatever sickness/cold I caught while in Memphis the weekend before. And I still managed to whip up these cupcakes for my stepdad’s 76th birthday yesterday! I sent them off with most of them in hopes that they would make great treats for the drive back home. If they had all remained here, they would’ve been a force to be reckoned with as they are a little too easy to pop into your mouth, one after another.
Two years ago: Strawberry, Rhubarb & Pear Salad
Three years ago: Strawberry Basil Gelato
Four years ago: Apricot White Chocolate Granola Bites
Five years ago: Chicken and Veggie Nuggets
MINI LIME CUPCAKES WITH BLUEBERRY FROSTING
Makes approximately 6 dozen mini cupcakes
1 box white cake mix
3 eggs, room temperature
1/3 cup vegetable or canola oil
1/4 cup fresh lime juice
Zest from 1 lime
3/4 cup milk
1/2 cup plain Greek yogurt
8 oz. cream cheese, room temperature
8 Tbsp (1 stick) unsalted butter, room temperature
5 cups powdered sugar
1/4 cup pureed blueberries (about 1/2 cup whole), plus more for garnish
1 tsp fresh lime juice
1/2 tsp vanilla extract
1/4 tsp salt
- Preheat oven to 350 degrees and line mini cupcake pans with paper cups*, and set aside.
- In a large bowl whisk together the eggs, oil, lime juice, zest, milk and yogurt until smooth. Sift in cake mix.
- Fill prepared cups 3/4 to the top. Bake for 15-20*, or until a toothpick inserted in the middle comes out clean. Remove from pan and allow to cool on cooling rack.
- Meanwhile prepare the frosting. In a medium bowl, beat the cream cheese and butter until creamy then add the powdered sugar, pureed blueberries, lime juice, extract, and salt. Continue beating until very light and fluffy. Add more powdered sugar to reach desired consistency. Store in the refrigerator until somewhat stiff, before using. (May be stored in the refrigerator for 3 days.)
- When cool, spread or pipe onto the cupcakes and garnish with a blueberry.
*If you want to make about regular sized cupcakes, use a regular cupcake pan and bake for 20-25 minutes. Makes about 2 dozen.