Easter is upon us and to celebrate we made these sweet and tangy key lime cupcakes. By using a combination of cake recipes in our family cookbook, we created these with fresh lime juice, amazing jellybeans by our favorite Gimbal's Candy made with real fruit juice, a hint of vanilla, and best of all each one is filled with a coconut, lime, and pineapple jellybean on the inside as a surprise! We made ours eggless as well. Have a great Holiday and enjoy!
1 cup cake flour
3/4 cup self rising flour
1/2 cup room temperature unsalted real butter
1 1/4 cup sugar
3 tbsp fresh lime juice
2 tbsp finely grated lime zest (peel) separated
1/2 tbsp vanilla extract (we used Nielsen-Massey)
1/2 tbsp cream of tartar
3/4 cup vanilla soy milk
Paper cupcake liners (we used Paper Chef), this recipe makes about 20 cupcakes
Assorted jellybeans (we used Gimbal's Candy jellybeans)
1 16oz container cream cheese frosting
Pre-heat your oven to 350 degrees.
Mix flours, butter, sugar, bananas, lime juice, 1 tbsp lime zest, vanilla, cream of tatar, and soy milk in a mixer until smooth.
Line a cupcake baking tray with paper cupcake cups (should hold 12).
Fill each paper cupcake cup with a large spoon-full of batter.
Drop three jellybeans in to batter and use just enough additional batter to cover jellybeans.
Bake for about 20 - 25 minutes, until a cake tester is inserted and comes out clean (you can also use a tooth pick). If you need to bake a second batch be sure to fill any empty cups in your cupcake pan with a little water so it doesn't burn.
Let cupcakes cool completely.
Frost each cupcake as desired. Top with additional jellybeans as desired. Use leftover lime zest to sprinkle on top of each cupcake as desired.