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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
  • Total Time
    Prep: 45 min. Bake: 20 min. + cooling
  • Makes
    32 cupcakes

Ingredients

  • 2 packages (14.1 ounces each) refrigerated pie pastry
  • 1 cup butter, softened
  • 2-1/2 cups sugar
  • 4 large 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 wire racks.
  • 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.
Editor's Note: 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.
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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Reviews

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Average Rating:
  • Queenlalisa
    Oct 28, 2020

    They were definitely different. Never made cupcakes like this before. They turned out great. Yummy!

  • Srikanth
    Oct 15, 2020

    Thank you for sharing the nice chocolate recipe, truly amazing. 5 Star rating from my side. Srikanth from India Chocolate Mantra http://www.chocolatemantra.com

  • Mido
    Sep 1, 2020

    Thanks for the description of the cakes https://www.allnahrcompanyservice.com/

  • ilavarasi
    Aug 27, 2020

    Best cup cakes ever made

  • Shari
    Jul 28, 2020

    Has anyone tried this with a graham cracker crust/base? These look delicious and I can't wait to make them.

  • Kelly
    May 1, 2020

    No comment left

  • sokolova
    Nov 11, 2019

    No comment left

  • veggiemama
    Apr 27, 2019

    I'm still not sure about using the pie crust at the bottom of the cupcakes, but they were very good otherwise.

  • Joel
    Nov 23, 2018

    This amazing recipe is something that you must try in order to taste something unique and healthy. It is easy to read and I am sure it will be easy to cook as well. Thanks for posting.

  • Azukar
    Oct 25, 2017

    Excellent flavor and easy to make. I did have trouble also with the icing. I believe the recipe is a bit off with too much liquid to dry ratio. Making according to the recipe, the frosting was far too liquidy to frost but may have been okay for a pourable on a cake. I ended up adding well over 2 pounds of powdered sugar in order to get it to stand up to frosting consistency. Love the lime flavor though!