This is a recipe that I made for the Great Wedding Cupcake Experiment of 2009. I have recently reinstated a “cupcake collective” at the office and I vowed to bring back this crowd-pleaser as my inaugural bake.
Seriously, this cupcake got so much hype when I brought it in the first time. It didn’t make the final cut for the wedding but it’s the one everyone remembers with fondness. I also remember it as being one of the few recipes I made where everything turned out exactly as it was supposed to, which is rare when you’re me.
These pale babies come from page 26 of Susannah Blake’s Cupcake Heaven, and I always double my recipes. In my notes I took from last time, I found that the cupcakes were best if not allowed to brown, and that I used extra ingredients in the frosting, which was originally too cream-cheesy for my taste. But that’s up to you.
Preheat your oven to 350°F. Line a muffin pan with baking cups (the amounts are for the single version of the recipe, but the photos show me tripling).
Flip them out onto a wire rack to cool completely before frosting.
For the frosting, beat together 5 oz cream cheese (5/8 of a cup if you care, which is slightly over half of one of those 250g packages), 1/3 cup confectioner’s sugar (icing sugar for the neophytes), and 2 teaspoons lime juice in a bowl. As I mentioned above, I ended up adding extra sugar and extra lime juice, but that’s my own preference.