Ingredients
Scale
For the Green Apple and Lime Cupcake:
- 3 apples, peeled and pureed
- Juice from 1/2 lime
- Zest from 1 lime
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 2 tsp cardamom
- 3 cups cake flour
- 1/2 cup all purpose flour
- 1 tbs baking powder
- 2 sticks of butter (softened, or zapped in the microwave for 10 seconds)
- 3 eggs
- 1 egg white
- 1 cup whole milk
- 1 tsp salt
- 2 1/4 cups sugar
For the Lime and Bourbon Swiss Buttercream
- 4 egg whites, at room temperature
- 3 slicks of butter, softened and cut into small pieces
- 1 1/4 cups sugar
- zest of 2 limes
- Juice from 1 1/2 limes
- 1 tsp vanilla extract
- 1 tsp bourbon
- 1/2 tsp cardamom
Instructions
For the cake:
- Preheat the oven to 350 degrees and line a muffin tin with cupcake liners.
- Whisk the flours, salt, baking powder, and cardamom in a large bowl
- In a stand mixer cream together butter and sugar until light and fluffy
- Add eggs 1 at a time, beating after each addition
- Mix milk, vanilla, and lime zest together in a small bowl
- Add the 1/2 lime juice to the pureed apples
- Add flour mixture and milk mixture to the butter and sugar, starting with just 1/3 of each and alternating wet and dry ingredients.
- Mix in the apples and lime juice
- Divide batter between prepare cupcake tins, filling 3/4 of the way
- Bake for 20 minutes or until a tester comes out clean.
For the buttercream:
- Place egg whites and sugar in a heatproof mixing bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture reaches 160 degrees
- Remove the bowl from heat and attach to a stand mixer. Whisk on medium high speed until stiff peaks form (about 6 minutes)
- Reduce speed to medium and add in butter, one stick at a time
- Mix in lime zest, lime juice, vanilla extract, bourbon, and cardamom. Mix well after each addition.
- Pipe frosting onto cooled cupcakes and enjoy!