Strawberry Lime Cupcakes

Submitted By: Downhome

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Difficulty: easy Prep Time: More than 15 Minutes Total Time: More der an hour

1 1/4 cup all purpose flour
1 cup cake flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup milk
1 cup sour cream
4 large egg whites
1 1/3 cups sugar
Zest of 2 limes
1/2 cup unsalted butter, at room temperature
1 tsp vanilla extract
2 tsp lime juice

Buttercream:
2 cups unsalted butter, room temperature
6 cups icing sugar
1/4 tsp vanilla extract
2 tsp lime juice
10 large fresh strawberries, purÃ©ed

For the Cupcakes:
Preheat oven to 375Â°F and line cupcake pans with liners. In a bowl combine flours, baking powder, baking soda and salt. In a medium bowl, whisk together milk, sour cream and egg whites. Set aside. In a blender or food chopper, blend zest and sugar together until zest is very fine. Using a mixer and a third (and largest) bowl, blend butter, sugar-zest, vanilla and lime juice; beat at medium speed for 4 minutes, or until light. Add 1/3 of the flour mixture while beating at medium speed, scraping sides as needed. Beat in half the sour cream mixture. Alternately add remaining flour mixture and sour cream until all wet and dry ingredients have been added, beating on low until batter is fully incorporated and smooth. Divide batter between 24 lined muffin tins. Bake for 20-25 minutes. Cool on wire rack. Makes 24 cupcakes.

For the Buttercream:
Beat butter until fluffy. Turn the mixer to low speed and slowly add icing sugar while continuing to beat. Once well blended, add in the vanilla, lime juice, and 4-6 tablespoons of strawberry purÃ©e. Beat at high speed until frosting is smooth and fluffy.