Key Lime Pie Cupcakes Recipe

By MarieR

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
Read more: http://www.tasteofhome.com/recipes/key-lime-pie-cupcakes

Ingredients

• FROSTING:
• 2 packages (14.1 ounces each) refrigerated pie pastry
• 1 cup butter, softened
• 2-1/2 cups sugar
• 4 eggs
• 1/2 cup Key lime juice
• 2 cups all-purpose flour
• 1-1/2 cups self-rising flour
• 1-1/2 cups buttermilk
• 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

Details

Servings 32
Adapted from tasteofhome.com

Preparation

Step 1

1.
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 a wire rack.

2.
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.

3.
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.

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.
Yield: 32