Gluten-Free Key Lime Cupcakes with Creamy Frosting
Lime isn’t a common flavor in cupcakes, but these tangy-sweet cupcakes are a fun and nontraditional flavor to try for a birthday party or special dinner. If you can’t find Key limes, regular limes will do.
Serves: 12Hands-on: 30 minutesTotal: 50 minutesDifficulty: Easy
- 1 cup plus 2 Tbsp. brown rice flour
- 1 cup plus 2 Tbsp. arrowroot starch
- 1 tsp. xanthan gum
- 3 tsp. baking powder
- ½ tsp. salt
- 1½ cups granulated sugar
- 2 Tbsp. fresh lime zest
- 1¼ cups almond milk
- 4 large egg whites
- ½ cup olive oil
- 4 Tbsp. Key lime juice, divided
- 1 cup vegetable shortening
- 4 cups confectioners’ sugar
- 1 Tbsp. finely grated lime zest
- Preheat oven to 350°F. Line a standard muffin pan with paper liners.
- In a small bowl, whisk together brown rice flour, arrowroot starch, xanthan gum, baking powder, and salt.
- In a large bowl, combine the granulated sugar with the lime zest and then add the almond milk, egg whites, olive oil, and 3 tablespoons lime juice. Stir in the dry ingredients a little at a time to the wet ingredients until thoroughly mixed. Scoop batter evenly into paper liners about ⅔ full.
- Bake for 15–20 minutes or until a toothpick inserted in the center of the cupcakes comes out clean and the top of the cupcakes are just starting to brown. Cool for 5 minutes, then transfer cupcakes to a wire rack and cool completely before frosting.
- In the bowl of a stand mixer fitted with paddle attachment, cream shortening with confectioners’ sugar until light and fluffy, about 3 minutes. Add 1 tablespoon lime juice and beat until thick and creamy. If frosting is too thick, add ice water, 1 tablespoon at a time, until smooth and spreadable.
- Pipe or spread frosting onto each cupcake.