Breadcrumbs

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.

 

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