Key Lime Cupcakes with White Chocolate Frosting and Salted Pistachios
These light and fluffy key lime cupcakes are topped with fluffy white chocolate frosting and salted pistachios. Pretty and perfect for a baby shower or birthday party!
Servings: 18 cupcakes
- ¾ cups butter softened
- 1 ¾ cup granulated sugar
- 4 tablespoons key lime zest
- 3 eggs
- ¼ cup key lime juice
- 3 cups cake flour
- 1 teaspoon baking soda
- 1 ½ cup buttermilk
- ⅔ cups white chocolate chips
- ⅓ cup whipping cream
- ½ cup butter softened
- 1 teaspoon vanilla extract
- 3 ½ cups icing sugar
- ⅓ cup pistachios shells removed, coarsely chopped
Preheat oven to 350 F.
In a large bowl, combine butter, sugar, and lime zest until light and fluffy. Add eggs and lime juice and mix well.
In a separate bowl, combine flour and baking soda. Add ⅓ of the flour mixture, mix well, then add ½ the buttermilk and mix well. Continue to add in alternating portions until all buttermilk and flour is added and mixed well.
Spoon into muffin paper-lined muffin pans, filling until almost full (they won't rise too much). Bake for 18 minutes or until a toothpick comes out clean. Allow to cool 10 minutes in muffin pans before transferring to a wire rack to cool completely.
Combine white chocolate chips and whipping cream in a microwave-safe bowl. Microwave on high for 30 second intervals, stirring to combine in between. You will need to repeat this 3-4 times, or until the cream-chocolate mixture is completely combined and smooth. Allow to cool completely.
In a medium bowl, beat together cream-chocolate mixture with butter and vanilla until completely mixed. Add icing sugar one cup at a time, until frosting is light and fluffy.
Ice cupcakes using a knife or an icing bag fitted with a 1-inch star tip.
Sprinkle with pistachios.
Serving: 1cupcake | Calories: 443kcal | Carbohydrates: 64g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 71mg | Sodium: 214mg | Potassium: 110mg | Fiber: 1g | Sugar: 48g | Vitamin A: 541IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 1mg