Wednesday, March 16, 2016

Banana Flour Key Lime Pie Cupcakes with Lime Cream Cheese Frosting

Happy WEDO Banana Flour Wednesday!!

Clearly I cannot wait for summer to come to enjoy the warm weather; this is my second key lime flavored recipe posted within a month! Key lime desserts make you feel like you are sitting by the ocean with your toes in the sand, listening to music, and enjoying the beautiful weather. Countdown to summer!
These are one of the best gluten free cupcakes I have ever made. The texture is spot on, you won't be able to tell that they are gluten free! The key to the amazing texture; WEDO banana flour! Banana flour is an amazing gluten free flour that works just like wheat flour in so many recipes! Another awesome thing about these cupcakes is the filling I filled them with; key lime curd! When I made these, I brought them over to my Grandpa, because I know he loves key lime pie. He absolutely loved them and especially loved the filling! Key lime curd tastes just like key lime pie filling. The frosting I topped the cupcakes with also have key lime curd, lime zest, and lime juice in it! If you are craving key lime pie but can't have gluten, make these perfect cupcakes!
Remove cake from center of cupcakes..
Then fill with key lime curd!
Making the cream cheese frosting! #beautiful
Banana Flour Key Lime Pie Cupcakes with a Lime Cream Cheese Frosting
For the cupcakes;
  • 1 cup WEDO banana flour 
  • 1 1/4 cup all purpose gluten free flour blend
  • 1 teaspoon xantham gum
  • 1 1/2 teaspoon baking powder
  • 3/4 cup raw cane sugar
  • 3 eggs
  • 1/2 cup melted coconut oil 
  • 1 cup flax milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon lime zest
  • 1 tablespoon lime juice
Filling and frosting;
  • 1/2 cup key lime curd
  • 2 8-ounce packages cream cheese, softened
  • 1/2 cup coconut whipped cream
  • 1 teaspoon lime zest
  • 1 tablespoon lime juice
  • 1/2 cup raw cane sugar (coconut sugar works too)
Preheat oven to 375 degrees. Grease cupcake baking pan with coconut oil.

Whisk together banana flour, all purpose flour, xantham gum, baking powder, cane sugar, and lime zest in a large bowl. In a separate bowl, whisk together oil, eggs, vanilla extract, flax milk, and lime juice. Add flour mixture to bowl and whisk until thoroughly combined. Fill cupcake pan with batter about 3/4 full. Bake for about 25 minutes, or until a toothpick comes out clean. Remove cupcakes from pan and let cool on a cooling rack.

While the cupcakes are cooling, we are going to make the frosting! Beat together cream cheese, coconut whipped cream, sugar, lime curd, lime zest, and lime juice in stand mixer for about 4 minutes, or until fluffy and thoroughly combined.

Using an apple corer, cut out the middle of the cupcakes. Fill with about 1/2 tablespoon of lime curd. Now fill a piping bag with cream cheese frosting and use a rose tip. Pipe on frosting, and repeat process until all cupcakes are frosted. Garnish cupcakes with a key lime slice and lime zest. Enjoy!


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