KEY LINE 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.

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.

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