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Key Lime Pie Cupcakes

 Key Lime Pie Cupcakes
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
32 ServingsPrep: 45 min. Bake: 20 min. + cooling

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

Directions

  • 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.
  • 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

2 of 2

Key Lime Pie Cupcakes (continued)

Directions (continued)

  • another bowl, whisk flours; add to butter mixture alternately with
  • buttermilk, beating well after each addition.
  • 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.
  • 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.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.