Key Lime Pie Cupcakes
I bake over 200 of these cupcakes for our church suppers, and we always run out. If you cant find Key lime juice, use lime juice. Just add a tad more sugar.
I bake over 200 of these cupcakes for our church suppers, and we always run out. If you cant find Key lime juice, use lime juice. Just add a tad more sugar.
- 2 cups all-purpose flour
- 4 eggs
- 1 cup butter softened
- frosting:
- 1/2 cup key lime juice
- 1-1/2 teaspoons vanilla extract
- 2 packages (14.1 ounces each) refrigerated pie pastry
- 2-1/2 cups sugar
- 1-1/2 cups self-rising flour
- 1-1/2 cups buttermilk
- 12 ounces cream cheese softened
- 1-1/2 cups butter softened
- 2-3/4 to 3 cups confectioners' sugar
- 6 tablespoons key lime juice
- fresh raspberries
- Carbohydrate 9.20507679100381 g
- Cholesterol 27.5582407916429 mg
- Fat 9.70038892724881 g
- Fiber 1.15146875437889 g
- Protein 2.16676158346167 g
- Saturated Fat 5.79400875176503 g
- Serving Size 1 1 serving (62g)
- Sodium 190.555582342542 mg
- Sugar 8.05360803662492 g
- Trans Fat 0.98369076905448 g
- Calories 130 calories
Step-by-step
- Preheat oven to 350 degrees. 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 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.
My Famous Key Lime Pie Cupcakes: A Church Supper Staple
For years, I've been the designated baker for our church suppers. And my Key Lime Pie Cupcakes? Let's just say they're a runaway success. Every single time I bring them, they disappear faster than you can say "holy moly, these are good!" I've perfected this recipe over the years, tweaking it here and there based on feedback (and the speed at which they vanish!). It's become a beloved tradition, a little slice of sunshine (or should I say, lime!) that brightens everyone's day.
The secret? It's not just about the bright, tangy key lime flavor that dances on your tongue. It's the perfect balance of sweet and tart, the delicate crunch of the mini pie crusts, and the creamy, luscious frosting that brings it all together. These aren't your average cupcakes; they're little masterpieces of deliciousness, perfect for any occasion – from church suppers to birthday parties to simply satisfying a serious sweet craving.
One time, we had a particularly large crowd at the church supper, and I panicked slightly. I ended up baking over 200 of these cupcakes, more than ever before! It was a whirlwind of flour, sugar, and lime juice, but seeing everyone's happy faces as they devoured them made it all worthwhile. Seriously, they were all gone in minutes! Even now, people still ask when I'll be making them again, so I've made this recipe available. It is important that the key lime juice is fresh. And if you can’t find key lime juice, you can substitute regular lime juice, just remember to add a little extra sugar to balance the flavor.
The recipe itself is surprisingly straightforward. The key is to take your time with each step, ensuring that the batter is properly mixed and the frosting is light and fluffy. It's all in the details, you see. These cupcakes are a labor of love, but the results are well worth the effort.
Beyond church suppers, these cupcakes have made appearances at countless gatherings. They've brightened birthdays, cheered up friends, and even helped me win over the neighbors with their irresistible charm. They're a conversation starter, a guaranteed crowd-pleaser, and a testament to the power of simple, well-made treats. They are perfect for any occasion, and I truly believe they bring joy to whoever gets a taste.
The best part? The leftover frosting (if there is any!) is absolutely divine. I often find myself sneaking a spoonful or two straight from the bowl. It's a delicious secret, and one I'm happy to share. I usually make a double or even triple batch when I'm planning for large gatherings. And you know what? I wouldn't have it any other way!
So, whether you're a seasoned baker or a kitchen novice, I encourage you to give these Key Lime Pie Cupcakes a try. They're a guaranteed hit, a delicious adventure, and a guaranteed way to make someone's day a little brighter. Trust me; you won't regret it.
This recipe is far more than just a collection of ingredients and instructions; it's a testament to the power of sharing kindness and deliciousness with others. It’s a recipe that has brought countless smiles to faces and created memories that will last a lifetime. Give it a try and experience the magic yourself!
