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Key Lime Cupcakes

kept byh.fareed

For cool butter, remove from refrigerator 20-30 minutes prior to using.


1 ¾ cups (165 grams) cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (115 grams) cool unsalted butter, cut into 8 pieces
1 ¼ cups (280 grams) granulated sugar
2 large eggs (room temperature)
2 ½ tablespoons (37 mL) key lime juice
1 tablespoon key lime zest
1 drop green food coloring paste
cup (177 mL) buttermilk (room temperature)
1 stick cool unsalted butter, cut into 8 pieces
8 ounces (225g) cream cheese (room temperature), cut into 8 pieces
2 ¼ cups (5.3dl) powdered sugar, sifted
1 tablespoon key lime zest



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