Best 4 Key Lime Pie Cupcakes Recipes

KEY LIME PIE CUPCAKES

Steps:

• 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., 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., 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., 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.

KEY LIME PIE CUPCAKES

Steps:

• Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, stir cookie mix, butter, 3 teaspoons of the lime peel and the whole egg until soft dough forms. Drop dough by heaping tablespoonfuls into muffin cups; use fingers to flatten. Bake 12 minutes. Cool in pans on cooling racks.
• In medium bowl, beat egg yolks, condensed milk, lime juice and food color with electric mixer on medium speed about 1 minute or until well blended. Pour evenly into partially baked crusts, filling each about three-fourths full.
• Bake 12 to 14 minutes or until edges are set and centers are still soft. Cool 20 minutes. Cover; refrigerate until chilled, at least 2 hours but no longer than 2 days. Stir remaining 1 teaspoon lime peel into frosting. Frost cupcakes. Garnish with graham cracker chunks. Store covered in refrigerator.

KEY LIME PIE CUPCAKES

Steps:

• 1. Place a rack in the center of the oven and preheat the oven to 350°F. Line 24 cupcake cups with paper liners. Set the pans aside.
• 2. With a citrus zester or fine grater, zest the lime and reserve one teaspoon. Cut the lime in half and squeeze the juice over a strainer into a small bowl; you should have two tablespoons. Set aside.
• 3. Separate three of the eggs, place the whites in a large clean mixing bowl and the yolks in another mixing bowl.
• 4. Add the remaining egg, cake mix, pudding mix, water, oil, coconut flavoring and lime zest and juice to the yolks. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well blended.
• 5. Spoon or scoop 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way full. Place the pans in the oven.
• 6. Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 18 to 22 minutes. Remove the pans from the oven and place them on wire racks to cool for five minutes. Increase the oven heat to 450°F.
• 7. Meanwhile, prepare the filling: Place the sweetened condensed milk and Key lime juice in a small bowl and stir to combine. Spoon the mixture into a pastry bag fitted with a medium tip (Wilton sells a long cupcake tip for this particular purpose.) Press the tip 1/4 inch into the top center of each cooked cupcake and squeeze the bag to release about 1 tablespoon filling into the cupcake. Scrape off any excess filling with a rubber spatula. Place the cooled cupcakes side by side on a baking sheet.
• 8. Prepare the meringue: Add the cream of tartar to the reserved egg whites and beat with an electric mixer on high speed until frothy, 45 seconds.
• 9. Add the coconut flavoring and one tablespoon of the sugar. Continue beating on high, adding one tablespoon sugar at a time, until the whites form stiff peaks (if you pull the beaters from the meringue, the meringue should extend from the beaters in straight stiff peaks).
• 10. Spoon two tablespoons meringue onto the top of each cupcake and swirl to spread it just to the edges with a short metal spatula or a spoon. I like to pipe the meringue on top to make a prettier presentation. Place the pan in the oven. Bake until the meringue is light nutty brown in color, five to six minutes. Keep an eye on this! They brown quickly!
• 11. Great served warm out of the oven or at room temp. If you do have any left you can store them at room temp for up to 3 days!

KEY LIME PIE CUPCAKES

Steps:

• 1. Preheat oven to 350 degrees F. Line 24 cupcake cups with baking cups (or 48 mini cupcake cups)
• 2. Put cake mix, oil, juice, water, eggs, and lime zest in your mixer. Combine til moistened, then beat at medium speed for about two minutes or until batter thickens and has no lumps.
• 3. Fill cupcake papers 2/3 full and bake 17-20 minutes or until inserted toothpick comes out clean (oven temps vary, so watch yours for time). Remove from oven and cool in pans for 5-10 minutes, then remove and cool completely.
• 4. To make the frosting, beat the two sticks of butter about three minutes until light in color and fluffy; add the lime juice and combine. Add the powdered sugar slowly (I add about 1/4 cup at a time) and combine. If frosting gets too thick, add more lime juice. You can also add more lime juice for more flavor if you wish. Balance out the powdered sugar and lime juice until you get the consistency and flavor you wish. It tends to have a bit of a sweet/tart flavor.
• 5. Frost/decorate your cupcakes as you wish. We added a tiny wedge of lime to each cupcake.