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Lime Cupcakes with Strawberry Cream Cheese Frosting

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Lime Cupcakes with Strawberry Cream Cheese Frosting
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  • Prep 35 min
  • Total 2 hr 35 min
  • Servings 24
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Treat your guests with these lime cupcakes frosted with strawberry cream cheese - a beautiful dessert.
By Betty Crocker Kitchens
Updated Oct 22, 2015

Ingredients

Cake

  • 2 3/4 cup Gold Medal™ all purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup shortening
  • 1 2/3 cups granulated sugar
  • 5 egg whites
  • 3 tablespoons grated lime peel
  • 1 teaspoon vanilla
  • 1 cup milk
  • 2 tablespoons lime juice

Frosting

  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup butter or margarine, softened
  • 1/2 cup mashed strawberries, well drained
  • 3 1/2 cups powdered sugar

Garnish, if desired

  • Small strawberries, strawberry slices, lime slices and/or shredded lime peel
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, stir together flour, baking powder and salt; set aside.
  • 2
    In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/3 cup at a time, beating after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in lime peel and vanilla. On low speed, alternately add flour mixture, about 1/3 at a time, with milk, about 1/2 at a time, beating just until blended. Stir in lime juice. Divide batter evenly among muffin cups, fill each about 2/3 full.
  • 3
    Bake 20 to 25 minutes or until light golden brown and toothpick inserted in center of cupcake comes out clean. Cool 5 minutes. Remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
  • 4
    Meanwhile, in large bowl, beat cream cheese and butter until smooth and fluffy. Beat in strawberries until well blended. On low speed, beat in powdered sugar until smooth and spreadable.
  • 5
    Frost cooled cupcakes. Refrigerate 1 hour. Before serving, garnish each cupcake with strawberry. Store in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    Place frosting in disposable decorating bag or large resealable freezer bag with one bottom corner cut off to create a 1-inch opening. Pipe frosting in a circular motion over cupcakes for a bakery-shop look.
  • tip 2
    For a raspberry cream cheese frosting, replace the strawberries with 1/2 cup drained mashed raspberries.
  • tip 3
    Make it special by purchasing themed paper baking cups. You can find them in many grocery stores or anywhere cake-decorating supplies are sold.

Nutrition

330 Calories, 16g Total Fat, 3g Protein, 44g Total Carbohydrate, 32g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
330
Calories from Fat
140
Total Fat
16g
25%
Saturated Fat
7g
33%
Trans Fat
1 1/2g
Cholesterol
20mg
7%
Sodium
180mg
8%
Potassium
65mg
2%
Total Carbohydrate
44g
15%
Dietary Fiber
0g
0%
Sugars
32g
Protein
3g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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