Limeade Cupcakes

Since I was on a roll with the lemonade cupcakes and the raspberry lemonade cupcakes I figured I’d give these a try. Plus, green is my favorite color so that made me want to make them all the more! Just as the other two I really liked them – however if I had to place them in order of favorites I would have the go with lemonade as my top favorite, raspberry as my second favorite, and the limeade close behind. I didn’t feel like they were “limey” enough, so in the frosting I added fresh lime zest of two limes (also because I make any excuse to use my microplane that I love).

Source: adapted from Sweet Cheeks in the Kitchen

1 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
Pinch salt
1/2 c. granulated sugar
1/4 c. vegetable oil
2 egg whites
1/3 c. thawed frozen Limeade Concentrate
1/4 c. buttermilk
Green food coloring

Preheat oven to 350F. Line muffin pan with liners. In a small bowl, combine flour, baking powder, baking soda and salt. Set aside. In a large bowl, whisk together sugar, oil, egg whites and limeade concentrate. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until just smooth. Add just enough food coloring to turn the batter a light shade of green. Scoop batter into liners (fill about three-fourths full). Bake in preheated oven for 20-25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting (see below).

Limeade Buttercream:
3 c. + 3 Tbsp. confectioner’s sugar
1 stick unsalted butter at room temperature
1/8 tsp. salt
3 tbsp. limeade concentrate
Green food coloring

Add the butter, confectioner’s sugar, salt, limeade, and a few drops of food coloring to the stand mixer and mix on low using the paddle attachment until combined. Turn the speed to med-high until the buttercream is fluffy and uniformly green. Pipe or spread onto cooled cupcakes.