Blueberry Lime Cupcakes

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  • 2 cups Flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/8 tsp Salt
  • 4 Egg whites, room temperature
  • 1 1/2 cup Sugar
  • 1/2 cup Vegetable oil
  • 1 tsp Vanilla extract
  • 1 cup Buttermilk
  • 3 limes, juiced and zested
  • 12 oz Blueberries
  • 8 oz Cream cheese, softened
  • 4 oz Butter, softened
  • 1 1/2 cup Powdered sugar


  1. Preheat oven to 350°
  2. Line muffin tin with liners
  3. Sift flour, baking powder, baking soda, and salt
  4. In the bowl of an electric mixer, (Use paddle attachment), beat egg whites on high
  5. Slowly pour 1 cup sugar, beat until white and fluffy
  6. Turn down to medium, and pour in oil
  7. Reduce speed to low, add vanilla
  8. Add half of the flour mixture
  9. Add 1/2 cup buttermilk
  10. Then add remaining flour mixture
  11. Next add remaining buttermilk
  12. Once well combined, add zest from limes
  13. Divide batter among cupcake liners, filling them 2/3 of the way
  14. Bake for 20 minutes
  15. In a small sauce pan, stir blueberries, over medium heat
  16. Add 2 tsp of lime juice and remaining half cup of sugar
  17. Stir well, then cover with lid for 10 minutes (watch closely so that it doesn’t boil over)
  18. Pour into a blender, and puree
  19. Once cupcakes are cooled, take a bottle cap and make a hole in the center of each cupcake
  20. Divide all but 3 tbsp of the blueberry sauce among cupcakes
  21. In a medium mixing bowl, beat butter and cream cheese on high, until smooth
  22. Reduce speed to low, add powdered sugar and remaining 3 tbsp of blueberry sauce
  23. Turn speed back to high, beat until smooth and fluffy
  24. Frost the hole in the cupcake
  25. Then frost the tops of the cupcakes
  26. Refrigerate from at least 30 minutes before serving

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