Key Lime Pie Cupcakes
Total Time: 65 Minutes + Cooling
Prep Time: 45 Minutes
Bake: 20 Minutes + Cooling
Ingredients:
- 2 pkg (14.1 oz each) refrigerated pie pastry
- 1 cup butter, softened
- 2 1/2 cups sugar
- 4 eggs
- 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 oz cream cheese, softened
- 1 1/2 cups butter, softened
- 1 1/2 tsp vanilla extract
- 2 3/4 to 3 cups confectioners' sugar
- 6 Tbsp Key lime juice
- Fresh raspberries
Yield: 32 Cupcakes
Directions:
- Preheat oven to 350 degrees. Line 32 muffin cups with foil liners. On a floured surface, unroll pastry. Cut 32 circles with a floured 2 1/4 inch round cutter. Press each into a liner. Bake 10-12 minutes or until lightly browned. Cool on a rack.
- In a bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in lime juice. In another bowl, whisk flours; add to butter mixture alternately with butter milk, beating well after each addition.
- Pour batter into prepared cups. Bake 20-22 minutes or until a toothpick comes out clean. Cool 10 minutes before removing to wire racks to cool completely.
- In a bowl, beat cream cheese, butter, and vanilla until blended. Beat in enough confectioners' sugar, alternately with lime juice, to reach desired consistency; beat until smooth and creamy. Frost cupcakes; top with raspberries. Refrigerate leftovers.