Key Lime Cupcakes with Cream Cheese Frosting

This gluten free recipe was not tested in the Bob�s Red Mill Kitchen but was submitted by a customer who wanted to share a recipe they enjoyed with others.

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Submitted By customer Tressa Roberts
This gluten free recipe was not tested in the Bob�s Red Mill Kitchen but was submitted by a customer who wanted to share a recipe they enjoyed with others.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Submitted By customer Tressa Roberts
This gluten free recipe was not tested in the Bob�s Red Mill Kitchen but was submitted by a customer who wanted to share a recipe they enjoyed with others.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat the oven to 350°F. Line muffin pans with paper liners or mini muffin pans with mini liners.

    Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed until light and fluffy. On medium speed, add the eggs 2 at a time, then add the sour cream and vanilla. Scrape down the sides then add the key lime juice. Turn the speed to medium-low and beat for another minute. Stop the mixer.

    Sift together the flour, xanthan gum, salt, and baking soda in a bowl. With the mixer on low speed (stir), add the flour mixture to the butter mixture until just combined. Fill the cupcake liners to the 2/3 full with batter. Bake in the center of the oven for 20 – 25 minutes for full-size or 15 minutes for mini. They're done when a toothpick comes out clean. Cool to room temperature.

    While the cakes cool, make the icing. Mix the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, on low speed until the sugar incorporates, then turn it up to high and whip for about 3 minutes. Spread the frosting generously on top of each cupcake.

    For fancier frosting, put the icing in a gallon sized ziploc bag and refrigerate for 15 minutes. Cut the bottom corner of the bag and pipe a dot of frosting on, then pull up. Continue until the surface of the cake is covered. Add key lime zest on top for decoration. Makes 3 dozen full-size cupcakes.

Recipe Notes

Please note: This recipe requires the use of our Gluten Free All Purpose Baking Flour. Using our Gluten Free 1-to-1 Baking Flour may result in a poor end product.

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