KEY LIME PIE CUPCAKES RECIPE RECIPES

Name: Key Lime Pie Cupcakes
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 32 cupcakes.
Ingredients: 4 sheets refrigerated pie crust; 1 cup butter, softened; 2-1/2 cups sugar; 4 large eggs, room temperature; 1/2 cup Key lime juice; 2 cups all-purpose flour; 1-1/2 cups self-rising flour; 1-1/2 cups buttermilk; FROSTING:; 12 ounces cream cheese, softened; 1-1/2 cups butter, softened; 1-1/2 teaspoons vanilla extract; 2-3/4 to 3 cups confectioners' sugar; 6 tablespoons Key lime juice; Fresh raspberries

KEY LIME PIE CUPCAKES RECIPE: HOW TO MAKE IT

Key Lime Pie Cupcakes Recipe: How to Make It image

I bake over 200 of these cupcakes for our church suppers, and we always run out. If you can't find Key lime juice, use lime juice. Just add a tad more sugar. —Julie Herrera-Lemler, Rochester, Minnesota

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 05 minutes

Prep Time 45 minutes

Cook Time 20 minutes

Yield 32 cupcakes.

Number Of Ingredients 15

Ingredients

4 sheets refrigerated pie crust
1 cup butter, softened
2-1/2 cups sugar
4 large eggs, room temperature
1/2 cup Key lime juice
2 cups all-purpose flour
1-1/2 cups self-rising flour
1-1/2 cups buttermilk
FROSTING:
12 ounces cream cheese, softened
1-1/2 cups butter, softened
1-1/2 teaspoons vanilla extract
2-3/4 to 3 cups confectioners' sugar
6 tablespoons Key lime juice
Fresh raspberries

Steps:

Preheat oven to 350°. Line 32 muffin cups with foil liners. On a work surface, unroll crusts. Cut 32 circles with a floured 2-1/4-in. round cookie cutter (discard remaining crust or save for another use). Press 1 crust circle into each liner. Bake until lightly browned, 10-12 minutes. Cool on wire racks., In a large bowl, beat butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in lime juice. In another bowl, whisk flours; add to butter mixture alternately with buttermilk, beating well after each addition., Pour batter into prepared cups. Bake until a toothpick inserted in center comes out clean, 20-22 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., In a large bowl, beat cream cheese, butter and vanilla until blended. Beat in enough confectioners' sugar, alternately with lime juice, to reach desired consistency. Frost cupcakes; top with raspberries. Refrigerate leftovers.

Nutrition Facts : Calories 368 calories, FatContent 21g fat (13g saturated fat), CholesterolContent 78mg cholesterol, SodiumContent 256mg sodium, CarbohydrateContent 42g carbohydrate (27g sugars, FiberContent 0 fiber), ProteinContent 4g protein.

NO-BAKE KEY LIME YOGURT PIE RECIPE - BETTYCROCKER.COM

No-Bake Key Lime Yogurt Pie Recipe - BettyCrocker.com image

This cool and creamy custard pie is too good to reserve only for times of indulgence. At least that’s how we feel, and it's the reason we developed this lower-calorie recipe. Its limey flavor comes from the inclusion of juice, zest and one secret shortcut ingredient: Yoplait® Light Thick & Creamy Key lime pie yogurt. Adding in yogurt, along with fat-free cream cheese and Cool Whip lite, helped us recreate the trademark creamy texture and rich flavor of this pie, while avoiding the higher-calorie evaporated milk and whipped cream used in the traditional recipe. The result of these smart swaps is a 200-calorie treat that’s earned approval from well over 100 of your fellow home cooks.

Provided by Betty Crocker Kitchens

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 8

Ingredients

2 tablespoons cold water
1 tablespoon fresh lime juice
1 1/2 teaspoons unflavored gelatin
4 oz (half of 8-oz package) fat-free cream cheese, softened
3 containers (6 oz each) Yoplait® Light Thick & Creamy Key lime pie yogurt
1/2 cup Cool Whip lite frozen whipped topping, thawed
2 teaspoons grated lime peel
1 reduced-fat graham cracker crumb crust (6 oz)

Steps:

In 1-quart saucepan, mix water and lime juice. Sprinkle gelatin on lime juice mixture; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.
In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture; beat on low speed until well blended.
Fold in whipped topping and lime peel. Pour into crust. Refrigerate until set, about 2 hours.

Nutrition Facts : Calories 160 , CarbohydrateContent 25 g, CholesterolContent 0 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 6 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 240 mg, SugarContent 13 g, TransFatContent 1 1/2 g

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