Key Lime Pie Cupcakes Recipe
Key Lime Pie Cupcakes Recipe photo by Taste of Home

Key Lime Pie Cupcakes Recipe

Publisher Photo
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
TOTAL TIME: Prep: 45 min. Bake: 20 min. + cooling
MAKES:32 servings
TOTAL TIME: Prep: 45 min. Bake: 20 min. + cooling
MAKES: 32 servings

Ingredients

  • 2 packages (14.1 ounces 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 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

Nutritional Facts

1 cupcake equals 368 calories, 21 g fat (13 g saturated fat), 78 mg cholesterol, 256 mg sodium, 42 g carbohydrate, trace fiber, 4 g protein.

Directions

  1. Preheat oven to 350°. Line 32 muffin cups with foil liners. On a lightly floured work surface, unroll pastry sheets. Cut 32 circles with a floured 2-1/4-in. round cookie cutter (discard remaining pastry or save for another use). Press one pastry circle into each liner. Bake 10-12 minutes or until lightly browned. Cool on a wire rack.
  2. In a large 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 buttermilk, beating well after each addition.
  3. Pour batter into prepared cups. Bake 20-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
  4. 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. Yield: 32 cupcakes.
Editor's Note: To substitute 1-1/2 cups self-rising flour, increase all-purpose flour to 3 cups and add 2-1/4 teaspoons baking powder and 3/4 teaspoon salt; whisk flour, baking powder and salt until blended before adding to butter mixture.
Originally published as Key Lime Pie Cupcakes in Taste of Home February/March 2014

Nutritional Facts

1 cupcake equals 368 calories, 21 g fat (13 g saturated fat), 78 mg cholesterol, 256 mg sodium, 42 g carbohydrate, trace fiber, 4 g protein.

This recipe pairs well with a sweet white wine.

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Reviews for Key Lime Pie Cupcakes

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Sep. 1, 2014

I made these cupcakes for a brunch. I had several girlfriends coming over who expected delicious food and a decadent dessert. I then remembered setting aside this recipe for a special occasion that would have everyone leaving happy. This wonderfully delicious cupcake filled that request. Thank you Julie, your directions were easy to follow and the finished product was beyond amazing!!

MY REVIEW
Reviewed Aug. 2, 2014

I was looking for a cupcake that would taste light and fresh for an August (it Texas) wedding. I came across this and thought it would just fit the bill. I did make a few changes. I loved the idea that it had a crust at the bottom, but if it were to taste like a "true" key lime pie, the crust had to be graham cracker crust. I put 1 1/2 cups graham crackers in my mini food processor, pushed button 2 or 3 times, added 1/4 cup sugar (white or brown) and 5 TBS melted butter; mixed for about 20 seconds- done. I used 1 tsp for the mini cupcakes and 1 TBS for regular cupcakes. If you want it thicker add a little more. I pressed with a gadget I have to shape pastry dough in a mini cup. You can use your fingers. Oven set for 350°. For the mini cupcakes, I cooked the crust for 5 minutes - no longer! Regular size cupcakes, I cooked for 7 minutes. I took them out and let them cool completely before pouring the batter. I made an error in the batter, but I think they turned out exceptional, so I will share my "mistake". When I got to the alternately buttermilk and and flours, I did not have a 3/4 cup, so I did 1/4 cup buttermilk, then some flour, then I accidentally picked up the key lime juice which I had already added, and added another 1/4 c. key lime juice. Well, all I could do is just add 1/4 cup more buttermilk and be done or it would have had too much liquid. Well... the cooked up perfectly! They were not too strong of key lime flavor but their was no doubt what time cupcakes they were. I used the icing in the recipe. It was delicious but a little too soft for decorating (for August), so I just added a 1/2 cup of some thick butter cream icing I keep in the fridge and it made it stiff enough to hold up to the Texas heat. Everyone loved them. Their favorite part was the graham cracker crust. It was so pretty when it came out of the liner, like a little key lime pie.

MY REVIEW
Reviewed Jul. 9, 2014

Thank you everyone for your nice comments. I am glad you like my cupcake! Julie

MY REVIEW
Reviewed Jun. 25, 2014

Absolutely outstanding! I made these last night. Fairly time-consuming but so worth it! Hubby even commented how good they were and he usually doesn't eat sweets. Just the right amount of lime in both the frosting & cake. The crust on the bottom is what makes these so good. A dense cupcake. I over-cooked 1 batch and it made a huge difference in the taste of the cupcake. The frosting is outstanding. I wouldn't change a thing with this recipe. I bake quite often from scratch so I'm hoping that helps in determining how good these are..

Used my Big Kitchen Aid mixer and it made it so much easier.

MY REVIEW
Reviewed Mar. 12, 2014

These are excellent! My family and friends loved them! I love the cupcake texture and flavor so much I will never use a box mix again! I am wondering if I can just leave out lime juice and use recipe for a plain vanilla cupcake?

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