Fustini's Oils and Vinegars
Persian Lime Cupcakes

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Persian Lime Cupcakes

Submitted by Jenni, Fustini's Ann Arbor


  • 1 3/4 cups of plain (all-purpose) flour
  • 4 limes, zested and juice extracted to yield 1/3 of a cup
  • 1 cup of brown sugar
  • 1/2 cup of coconut milk (not light)
  • 3 large eggs
  • 2/3 cup of Fustini's Persian Lime olive oil
  • 1 1/2 teaspoon of baking powder
  • 1/4 teaspoon of baking soda
  • Pinch of salt
Lime Butter Cream Frosting
  • ½ cup butter or 1 stick, at room temperature
  • 3 cups + 3 tablespoons of confectioners’ sugar, sifted
  • Zest and juice of 1 lime
  • 1 teaspoon Torani Lime syrup (optional)
  • 1 tablespoon of coconut milk


Step 1. 

Preheat the oven to 350 Fahrenheit and line a muffin tray with paper liners.

Step 2. 

Place the zest into a bowl along with the brown sugar and using your fingertips rub the zest into the sugar. Once combined add the juice, coconut milk, eggs and Fustini’s Persian Lime Olive Oil and whisk to combine. Add the flour, baking soda and baking powder to the mixture and whisk until smooth.

Step 3. 

Pour the batter into the prepared cupcake tray and bake for 15 minutes or until golden and a cake tester comes out cleanly. Leave to cool in the pan for 10 minutes before removing and cooling on a wire rack.

Step 4.  Lime Buttercream Frosting

In an electric mixer with the paddle attachment combine butter, confectioners’ sugar, lime zest, lime juice, Lime syrup if using and coconut milk.  Mix until wel combined.  Chill 15 minutes and spread on top of cooled cupcakes.




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