I'm making these cupcakes because I hate you winter. I'm pretending it's summer and the smell of these cupcakes alone is enough to make me forget the winter nightmare awaiting me outdoors today. I made the lime icing really tart and fresh and full of lime flavor, which goes nicely with the sweetness of the cupcakes. Feel free to serve these without the fruit, but I think the berries add a nice touch. You could also use lemons or oranges in place of the limes.
1/2 cup butter, softened
1 cup white sugar
1/4 cup lime juice
1 tbsp lime zest
3/4 cup milk
2 cups flour
1/4 tsp baking soda
pinch of salt
1 cup icing sugar
1 lime, juiced
1 tbsp lime zest
Preheat the oven to 350 degrees Fahrenheit. Grease and place muffin cups in a standard muffin tin.
Using a mixer, beat the butter and sugar until pale and fluffy. Add the lime zest and vanilla and mix, scraping down the sides of the bowl. Add the eggs and mix, scraping the sides of the bowl once again.
In a bowl, combine the flour, baking soda, baking powder and salt and whisk to eliminate lumps.
In another bowl combine the lime juice and milk.
Alternate adding the dry and wet ingredients until nicely incorporated.
Fill the prepared muffin tin with the batter and bake for 20-25 minutes until they spring back when lightly touched or an inserted toothpick comes out clean.
Let the cupcakes cool while you make the icing.
To make the icing, sift the icing sugar into a bowl. Add the lime juice and zest. You may need to add a little water if the icing is thick.
Dip the tops of the cupcakes in the icing, or if you wish, trim the tops of the cupcakes off so they sit level and invert them on a plate. Spoon some icing over top to coat.
Top the cupcakes with berries and enjoy!