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Key Lime Pie Cupcakes

17 reviews
Total Time
Prep: 45 min. Bake: 20 min. + cooling

By Taste Of Home Editorial Team

Recipe by Julie Herrera-Lemler, Rochester, Minnesota

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 14, 2022

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

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buttermilk

To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.

Self-rising Flour-1-1/2 cups

As a substitute for 1-1/2 cups self-rising flour, place 2-1/4 teaspoons baking powder and 3/4 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup. Combine with an additional 1/2 cup all-purpose flour.
Test Kitchen Approved

Key Lime Pie Cupcakes

Contest Winner
17 reviews
Prep Time 45 min
Cook Time 20 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
Text Ingredients

Directions

  1. 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.
  2. 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.
  3. 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.
  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.

Nutrition Facts

1 cupcake: 368 calories, 21g fat (13g saturated fat), 78mg cholesterol, 256mg sodium, 42g carbohydrate (27g sugars, 0 fiber), 4g protein.

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