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This recipe was featured in Little Cakes, Big Possibilities.
1 1/2 cups unsalted butter, softened
8 ounces cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon vanilla
1/2 teaspoon almond extract
2 tablespoons key lime zest
Preheat oven to 350 degrees. Beat butter and cream cheese on medium speed with an electric mixer for about 2 minutes, or until creamy. Gradually add sugar, beating for 5 to 7 minutes. Add eggs, one by one, beating just until yellow is incorporated. Combine flour and salt. Slow mixer to low speed and gradually add to the butter mixture, beating just until blended. Stir in extracts and key lime zest. Spoon into paper-lined mini muffin pans and bake for 17 minutes or until a toothpick inserted into center of one cupcake comes out clean. Cool pans on wire racks for 10 minutes, remove cupcakes from pans and cool completely.
Servings: 30. Serving size: 2 mini cupcakes. Per serving: 246 calories, 3 g protein, 11.8 g fat, 30 g carbohydrates, 0.3 g dietary fiber, 59 mg sodium, 20.4 g sugars, 69 mg cholesterol
Sara Thrash, Wise Electric Cooperative
Cook’s Tip: These little cakes are delicious on their own, but if you want to add a bit of tartness, squeeze the zested limes into a small bowl and add just enough powdered sugar, a tablespoon at a time, to make a glaze. Drizzle onto cooled Key Lime Pound Cake Bites.