Buttermilk-Lime Cupcakes with Swiss Meringue Buttercream Frosting

Name: Buttermilk-Lime Cupcakes with Swiss Meringue Buttercream Frosting
Prep time: 30 min
Total time: 1 h 25 min
Yield: 12 serving(s)
Ingredients: 6 tbsp. (3/4 stick) unsalted butter, at room temperature; 1/4 c. solid virgin coconut oil; 3/4 c. granulated sugar; 3/4 tsp. baking powder; 1/4 tsp. baking soda; 1/4 tsp. kosher salt; 3 large egg whites, at room temperature; 2 tsp. pure vanilla extract; 1 1/2 c. cake flour, spooned and leveled, and sifted; 2/3 c. whole buttermilk, at room temperature; 1 tbsp. grated lime zest, plus 1/4 cup lime juice; 1 c. granulated sugar; 3 large egg whites; 1 1/2 c. (3 sticks) unsalted butter, cut into pieces, at cool room temperature; 1 tbsp. pure vanilla extract; Purple gel food coloring; Pink gel food coloring; Blue gel food coloring

These gorgeous spring cupcakes are decorated like lilac flowers!

By Torie CoxPublished: Feb 27, 2023

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buttermilk lime cupcakes with swiss meringue buttercream frosting

Becky Luigart-Stayner

Yields:

12 serving(s)

Prep Time:

30 mins

Total Time:

1 hr 25 mins

We like these fun, lilac-colored (and lilac-flower-shaped) cupcakes for how elegantly they recall spring in bloom. But we love them because the bright buttermilk and lime flavor just absolutely bursts out. Serve these at your spring party, graduation, or weekend get-together and watch eyes widen with delight when guests take a bite.

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Ingredients

For the cupcakes:

6 Tbsp. (3/4 stick) unsalted butter, at room temperature
1/4 cup solid virgin coconut oil
3/4 cup granulated sugar
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. kosher salt
3 large egg whites, at room temperature
2 tsp. pure vanilla extract
1 1/2 cups cake flour, spooned and leveled, and sifted
2/3 cup whole buttermilk, at room temperature
1 Tbsp. grated lime zest, plus 1/4 cup lime juice

For the buttercream frosting:

1 cup granulated sugar
3 large egg whites
1 1/2 cups (3 sticks) unsalted butter, cut into pieces, at cool room temperature
1 Tbsp. pure vanilla extract
1/4 tsp. kosher salt
Purple gel food coloring
Pink gel food coloring
Blue gel food coloring

Directions

1. Step 1Preheat oven to 325°F. Line a standard 12-cup muffin tin with paper liners.
2. Step 2Make cupcakes: Beat butter, coconut oil, sugar, baking powder, baking soda, and salt with an electric mixer on low speed until combined, about 1 minute. Increase speed to medium and beat until light and fluffy, 4 to 6 minutes, scraping down sides as needed. Beat in egg whites, 1 at a time, beating until incorporated after each addition. Beat in vanilla. Beat in flour and buttermilk, beginning and ending with flour mixture, just until incorporated. Stir in lime zest and juice. Transfer batter to prepared muffin tin, dividing evenly. Bake until a toothpick inserted in center comes out clean, 20 to 23 minutes. Transfer cupcakes to a wire rack to cool completely.
3. Step 3Make buttercream frosting and assemble: Bring 1 inch of water to a simmer in a medium saucepan. Whisk together sugar and egg whites in the bowl. Place bowl over saucepan, making sure the bottom of the bowl does not touch the water. Stir until the sugar is dissolved and the mixture reaches 160°F.
4. Step 4Whisk sugar mixture with an electric mixer on medium-high speed until fluffy and glossy and mixture is just barely warm, 9 to 10 minutes. Reduce speed to medium and beat in butter, 1 tablespoon at a time, until incorporated. Beat in vanilla and salt.
5. Step 5Divide buttercream among 3 medium bowls, and tint one purple, one pink, and one blue. Gently spoon some of each color into a large piping bag fitted with a 2D tip. Squeeze bag 1 or 2 times to lightly blend colors. Starting at the center of each cupcake, pipe small flowers all over top. Repeat with all cupcakes.

Tip: If your buttercream frosting appears too soft or even broken, refrigerate 15 to 30 minutes, and beat again. Repeat until smooth, fluffy, and stiff enough to pipe.

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