May 262010

I found these cupcakes on around St. Patrick’s day. I bookmarked them and ended up making them for just my family on St. Patrick’s day and they quickly became my favorite cupcake. Yes chocolate is good and will probably be a near favorite but these? Superb. Bon Appetit calls them key lime cupcakes, but the recipe just says “limes”, not key limes. I couldn’t find key limes either, so these can’t really be called key lime cupcakes. I’m very late getting this recipe up this will mostly be pictures followed by the recipes. Enjoy!

The four limes gave me just enough lime juice. I wished I’d had another just in case, but it all worked out. The recipe doesn’t call for lime juice in the frosting, but I added some in the first time I made these and the frosting was amazing. So I knew I needed about a tablespoon for the frosting.

The recipe says it will looking may look curdled and my certainly did.

From here on you won’t see any cupcake pictures from THIS time I made the cupcakes. Because I found out the hard way that room temperature (or in this case 80 degree temp) self rising flour rises a heck of a lot more than straight from the freezer self rising flour. I don’t use self rising flour very often so I keep in the freezer. The last time I made these cupcakes I got it from the freezer and made the cupcakes right away. This time I got the flour out the freezer and then realized I didn’t have enough sugar to make the cupcakes. And my son was napping so I couldn’t leave to get any. It wasn’t until the next day where I got the store and made the cupcakes and whoa. I used the same amount of batter as last time and my cupcakes came very close to overflowing in the oven. Many of them overflowed to the point where the liner was pulling away from the cupcake and it was impossible to get them out of the pan. But I feel like you should know what these cupcakes look like, besides the one picture at top, so I’ll use a picture I took back in March. Hope you forgive me.



  • 1 cup all purpose flour
  • 3/4 cup self-rising flour
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 1/4 cup sugar
  • 2 large eggs
  • 2 1/2 tablespoons fresh lime juice
  • 1 tablespoon finely grated lime peel
  • 1/4 teaspoon neon-green food coloring
  • 3/4 cup buttermilk
  • 1 8-ounce package cream cheese, room temperature
  • 1 1/2 cups powdered sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 tablespoon finely grated lime peel
  • 1/2 teaspoon vanilla extract (I omitted the vanilla extract and used about a tablespoon of lime juice instead)


  • Preheat oven to 350°F. Line standard muffin pan with 12 paper liners. Whisk both flours in medium bowl. Beat butter in large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time, then next 3 ingredients (batter may look curdled). Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Spoon scant 1/3 cup batter into each liner.
  • Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes. Cool 10 minutes. Remove from pan; cool.
  • Beat all ingredients in medium bowl until smooth. Spread over cupcakes.


Apr 282010

This was actually supposed to be called banana cupcakes with banana cream filling with cream cheese frosting. However I had a total fail when it came to the banana cream filling. I had never made a cream filling before so I took a TON of pictures of that process. Which leaves me with very very few pictures of everything else.

This recipe is actually a cake recipe from The Fannie Farmer Cookbook, which tends to be my family’s bible of cookbooks. The recipe says it makes a 9 inch square cake so I doubled the recipe. That means four bananas. I underestimated how much room four bananas takes up and used a slightly too small bowl. So I dumped it all into a bigger, yet still too small bowl but managed to finish mashing them with a fork.

As I said I doubled the recipe. I ended up with 24 normal sized cupcakes and 24 mini cupcakes and still had a small amount of batter left over that I sadly threw away as my oven was FULL. My mom has made this recipe before for cake and it’s delicious. The cupcakes came out nicely too!

It was at this point that things went horribly wrong. See the recipe says to  slice the cake in half and fill with banana cream filling and frost with some weird frosting. I emailed FireMom from Stop Drop and Blog to see what she thought about the various ways I make these and she thought that the banana cream filling with cream cheese frosting sounded good and so did I. I made the cream filling minus the vanilla plus a banana like the recipe says. I snapped picture after picture of the process. Everything was all well and good. Once it’s cooled you’re supposed to add the banana with lemon juice (so it doesn’t brown I guess). I had small to medium sized bananas and when I tasted the banana and lemon juice it was very lemony so I added another half of a banana. Then I added that to the rest of the cooled, very thick cream filling. That’s where something went wrong. It got very very runny. I thought maybe it would be okay and poured it into a pastry bag that I was going to use to squirt some of the cream filling into each cupcake. It ran right out the bottom. That’s when I poured everything down the drain and decided I was too tired and it was too close to my son’s nap time being over  (plus I nearly out of bananas)  to bother trying that again and just got to making the cream cheese frosting. I didn’t bother taking any pictures – I blame my frustration and eagerness to just get these cupcakes DONE.

While they didn’t  have the banana cream filling these cupcakes are very good. Lighter than banana bread and just the perfect afternoon treat and great with a latte.

Fresh Banana Cake (I doubled this)

  • 1/4 cup butter or 1/2 cup shortening
  • 1 1/2 cups sugar
  • 1 cup mashed bananas (about 2 medium bananas)
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups cake flour
  • 1 teaspoon  baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sour milk or sour cream (Fannie Farmer says that buttermilk is also an acceptable alternative so I used that)

Preheat oven to 350°. Butter and lightly flour a 9-inch square cake pan. (I just used cupcake liners) Cream the butter or shortening, slowly add the sugar, and beat until light. Add the banana, eggs, and vanilla and beat well. Mix the flour, baking soda and salt, add to the first mixture and blend. Slowly add the sour  milk or sour cream and beat until well blended. Spread in the pan and bake for about 45 minutes (I filled the cupcake liners around 3/4 full and checked on them after 15 minutes. I think at most I cooked them 20 minutes) or until toothpick comes out clean. Cool in the pan for 5 minutes before removing to cooling rack.

Source: Fannie Farmer Cookbook

Banana Cream Filling (if you feel like giving it go)

  • 1 cup milk
  • 1/2 cup sugar
  • 3 tablespoons flour
  • 1/8 teaspoon salt
  • 2 egg yolks slightly beaten
  • 1 large banana
  • 2 tablespoons lemon juice

Heat the milk in a heavy-bottomed pan until very hot but not boiling. Mix the sugar, flour and salt together in a bowl, stir in the hot milk and beat until well blended. Pour back into the pan and continue to stir vigorously over low heat 4-5 minutes, until very thick and smooth. Add the egg yolks and cook for a few more minutes. Cool, stirring from time to time. Mash the banana and beat it until smooth, add the lemon juice and stir the mixture into the cooled filling.

Source: Fannie Farmer Cookbook

Cream Cheese Frosting (I doubled this too)

  • 8 ounces cheese, at room temperature
  • 1/4 cup butter, at room temperature
  • 2 cups confectioners’ sugar, sifted if lumpy

Combine the cream cheese, butter, confectioners’ sugar and vanilla in a mixing bowl or the bowl of a food processor. Beat well or process until perfectly smooth and spreadable. You will have enough to fill and frost an 8-inch two-layer cake.

Source: Fannie Farmer Cookbook