LIME BABY CAKES

These vibrant Lime Baby Cakes are fun, ultra tasty, and completely addictive! Buttermilk makes these mini cupcakes dense and moist, and lime juice and zest give them zingy fresh citrus flavor. A swirl of cream cheese frosting on top offers the perfect creamy contrast.
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For Mother’s Day, I wanted to share a recipe that I know Mom loves, but one that she doesn’t actually make for herself. (She likes to find them already made at our house!)


So whenever I make these Lime Baby Cakes, I stash a few away in the freezer for the next time she visits us. It’s what any good daughter would do, right?

I hope you like these awesome little cakes – they’re also especially great for St. Patrick’s Day and Cinco de Mayo. But really, these baby cakes would be welcome at most any celebratory occasion!

(This post was previously published May 2010 and has been a popular recipe with family, friends, and readers. Some of the photographs and text were updated in 2018.)

INGREDIENTS:
FOR THE BABY CAKES:

• 3-1/2 c. all-purpose flour
• 2-1/4 tsp. baking powder
• 3/4 tsp. kosher salt
• 1 c. unsalted butter, at room temperature
• 2-1/2 c. sugar
• 4 large eggs, at room temperature
• 5 T. fresh lime juice
• 2 T. finely grated lime peel
• neon/electric green food coloring – I use this or this
• 1-1/2 c. buttermilk

FOR THE FROSTING:

• 8 oz. cream cheese, at room temperature
• 1-1/2 c. powdered sugar
• 1/2 c. unsalted butter, at room temperature
• 1 T. finely grated lime peel
• 1/2 tsp. pure vanilla extract

DIRECTIONS:
FOR THE BABY CAKES:

1. Preheat oven to 350°F.
2. A couple notes: I prefer to use flexible silicone mini muffin pans with no paper liners for this recipe, but you can also prepare metal mini muffin pans with paper liners. I use these silicone muffin pans, which yield a little bigger mini cupcake than most – which I like! Sizes of mini muffin pans vary quite a bit, so your yield and baking time may vary.
3. ......................................

for full recipes please see : www.afarmgirlsdabbles.com