Key Lime Cupcakes Recipe 455 Food

KEY LIME CUPCAKES

Key Lime Cupcakes image

Make and share this Key Lime Cupcakes recipe from Food.com.

Provided by Little Suzy Homemak

Categories Dessert

Time 1h

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 14

Ingredients

1 cup all-purpose flour
3/4 cup self-rising flour
1/2 cup unsalted butter, room temperature
1 1/4 cups sugar
2 large eggs
2 1/2 tablespoons fresh lime juice
1 tablespoon finely grated lime peel
1/4 teaspoon neon-green food coloring
3/4 cup buttermilk
8 ounces cream cheese, room tempeature
1 1/2 cups powdered sugar
1/2 cup unsalted butter, room temperature
1 tablespoon finely grated lime peel
1/2 teaspoon vanilla extract

Steps:

To make the cupcakes: Preheat oven to 350 degrees. Line a standard muffin pan with 12 paper liners. Whisk both flours in a medium bowl. Beat butter in a large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time, then next 3 ingredients (batter may look curdled). Beat in flour in 3 additions, alternately with buttermilk in 2 additions. Spoon scant 1/3 cup batter into each liner.
Bake cupcakes until tester inserted in center comes out clean, 20-25 minutes. Cool 10 minutes. Remove from pan; cool.
To Make the frosting: Beat all ingredients together in a medium bowl until smooth.
Spread frosting over cupcakes.

Nutrition Facts : Calories 424.2, Fat 22.9, SaturatedFat 13.7, Cholesterol 93.1, Sodium 190.8, Carbohydrate 51.4, Fiber 0.5, Sugar 37, Protein 4.7

MINI KEY LIME CUPCAKES

Mini Key Lime Cupcakes image

This is from the 2008 Betty Crocker Calendar *You'll need 5 Key limes to make this recipe. Remember, when your shopping for Key Limes - they are smaller than regular limes, about the size of a golf ball.

Provided by Celeste

Categories Dessert

Time 37m

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 12

Ingredients

1 (3 1/2 ounce) box vanilla instant pudding mix, 4-serving size
1 1/2 cups whipping cream
1/4 cup key lime juice or 1/4 cup lime juice
4 drops green food coloring
1 1/2 cups powdered sugar
1 (18 1/4 ounce) box yellow cake mix, plus
water (per cake mix directions)
oil (per cake mix directions)
egg (per cake mix directions)
1 (16 ounce) container white frosting, whipped type
1 tablespoon key lime juice or 1 tablespoon lime juice
1/2 teaspoon grated key lime peel or 1/2 teaspoon regular lime peel

Steps:

In a large bowl, beat pudding mix and whipping cream with wire whisk 2 minutes. Let stand 3 minutes. Beat in 1/4 cup lime juice and the food coloring; stir in powdered sugar until smooth. Cover; refrigerate.
Heat oven to 375* (350* for dark or nonstick pans). Place a paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box. Spoon about 1 rounded tablespoon batter into each muffin cup, using about half of the batter. (Muffin cups will be about 1/3 full.) Refrigerate remaining batter. Bake 12 to 16 minutes or until toothpick is inserted in center comes out clean. Remove from pan to cooling rack. Repeat with remaining batter. Cool cupcakes completely, about 15 minutes.
Remove paper baking cups from cupcakes. Swirl about 2 teaspoons topping on top of each cupcake.
Stir frosting container 20 times. Gently stir in 1 tablespoon lime juice and the lime peel. Spoon frosting into a 1-quart Ziploc bag. Cut an 1/2-inch opening from bottom corner of bag. Squeeze 1 rounded teaspoonful frosting onto topping. Garnsih with fresh lime wedge, if desired. Store in refrigerator.

Nutrition Facts : Calories 269, Fat 11.1, SaturatedFat 4.4, Cholesterol 20.8, Sodium 241.7, Carbohydrate 41.7, Fiber 0.2, Sugar 32.5, Protein 1.3

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