KEY LIME CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 12 cupcakes
Number Of Ingredients 25
Steps:
- Make the lime curd: Combine the granulated sugar, egg and egg yolk, lime juice and cornstarch in a small saucepan. Cook over medium-low heat, whisking, until thick enough to coat a spoon, 8 to 10 minutes. Remove from the heat and whisk in the butter, a little at a time, until smooth. Strain through a fine-mesh sieve into a bowl, then stir in the lime zest and salt. Set in a larger bowl of ice and stir until the curd is completely cool. Press plastic wrap directly onto the surface; refrigerate until ready to use.
- Make the cupcakes: Preheat the oven to 350 degrees F and line a muffin pan with 12 cupcake liners. Pulse the wafer cookies in a food processor until finely ground. Melt 2 tablespoons butter; add to the processor and pulse until the mixture comes together. Press about 1 tablespoon crumbs into each muffin cup.
- Sift the flour, baking powder, baking soda and salt into a medium bowl; set aside. Combine the remaining 10 tablespoons butter and the granulated sugar in a large bowl and beat with a mixer on medium-high speed until fluffy, 5 minutes. Reduce the speed to low; beat in the eggs, one at a time. Add the vanilla, lime zest and juice and beat until well combined. Add the flour mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour mixture. Increase the speed to medium high and mix until combined.
- Divide the batter among the prepared muffin cups, filling each about three-quarters of the way. Bake until a toothpick inserted into the centers comes out clean, 20 to 22 minutes. Remove to a rack; let cool completely.
- Make the frosting: Beat the butter in a large bowl with a mixer on medium-high speed until fluffy, 5 minutes. Reduce the speed to low and beat in the confectioners' sugar. Increase the speed to medium high; add the sour cream, lime juice and salt and beat until fluffy, 2 more minutes.
- Place the lime curd in a pastry bag fitted with a 1/4-inch tip. Insert the tip into the center of each cupcake and squeeze to fill. Frost the cupcakes, then pipe more lime curd on top. Top with lime slices and zest.
- Cook's Note: Key limes are smaller and more tart than regular limes. If you can't find them, look for bottled Key lime juice and use regular lime zest.
KEY LIME CUPCAKES
I made these light, tangy cupcakes on a chilly day to remind me of our vacation in southern Florida, where Key lime pies are star attractions. -Jennifer Gilbert, Brighton, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 cupcakes.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Line 16 muffin cups with paper or foil liners., In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk cracker crumbs, flour, baking powder, cinnamon and nutmeg; add to creamed mixture alternately with milk, beating well after each addition., Fill prepared cups two-thirds full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese, butter and lime zest until blended. Beat in lime juice and vanilla. Gradually beat in confectioners' sugar until smooth. Pipe or spread onto cupcakes. Refrigerate until serving.
Nutrition Facts : Calories 378 calories, Fat 16g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 270mg sodium, Carbohydrate 57g carbohydrate (45g sugars, Fiber 1g fiber), Protein 4g protein.
KEY LIME CUPCAKES
No matter if you're new to baking or a seasoned pro, our Key Lime Cupcakes are a surefire hit. We know you'll rock our refreshing and tasty Key Lime Cupcakes recipe. The Key lime juice brings bold citrus flavor to our Key Lime Cupcakes and the glaze and frosting make them unforgettable. Make sure to grab one (or two!) before they fly off the dessert plate. Now all that's left to do is enjoy!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 24
Number Of Ingredients 14
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each about two-thirds full.
- Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. With toothpick or wooden skewer, pierce tops of cupcakes in several places.
- In small bowl, mix 1 cup powdered sugar and enough of the 2 to 2 1/2 tablespoons lime juice until glaze is smooth and thin enough to drizzle. Drizzle and spread glaze over cupcakes. Cool completely, about 30 minutes.
- In large bowl, beat cream cheese and butter on medium speed until light and fluffy. On low speed, beat in vanilla and 3 1/2 cups powdered sugar until mixed; beat on medium speed until fluffy. Frost cupcakes, mounding and swirling frosting in center. Garnish with lime peel. Store covered in refrigerator.
Nutrition Facts : Calories 174.3, Carbohydrate 23.3 g, Cholesterol 38.7 mg, Fat 1 1/2, Fiber 0.1 g, Protein 1.4 g, SaturatedFat 3.4 g, ServingSize 1 Cupcake, Sodium 44.6 mg, Sugar 22.2 g, TransFat 0 g
KEY LIME CUPCAKES
This recipe is quick and easy to make. Contains a hint of lime with a moist cake and smooth cream cheese frosting. A great treat for everyone!
Provided by Penelope
Categories Desserts Cakes Cake Mix Cake Recipes Cupcakes
Time 1h40m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners or spray with cooking spray.
- Mix cake mix, water, eggs, and vegetable oil together in a bowl using an electric mixer until batter is smooth, about 2 minutes. Add 2 tablespoons lime zest, lime juice, and food coloring; mix well. Pour batter into the prepared muffin cups.
- Bake in the preheated oven until golden and a toothpick inserted in the center of a cupcake comes out clean, about 18 minutes. Cool cupcakes on a wire rack.
- Beat butter and cream cheese together in a bowl using an electric mixer until smooth and creamy. Add 2 tablespoons lime zest and vanilla extract to creamed butter mixture; mix well. Mix confectioners' sugar, 1/2 cup at a time, into creamed butter mixture until frosting is smooth; chill in refrigerator until frosting is thickened, about 30 minutes.
- Spread frosting onto each cupcake and top with sprinkles.
Nutrition Facts : Calories 215.4 calories, Carbohydrate 23.1 g, Cholesterol 43.7 mg, Fat 12.9 g, Fiber 0.3 g, Protein 2.4 g, SaturatedFat 5.4 g, Sodium 183.7 mg, Sugar 18.4 g
KEY LIME CUPCAKES
Key Limes are smaller than their larger cousins -- the standard lime -- and also sweeter, giving these cupcakes a tangy-sweet touch. Store the cupcakes in airtight containers for up to 2 days at room temperature, or frozen up to 2 months.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 1h50m
Yield Makes 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line two standard 12-cup muffin tins with paper liners. In a food processor, pulse together graham cracker crumbs, 5 tablespoons melted butter, 1/4 cup sugar and 1/4 teaspoon salt until mixture holds together when squeezed. Spoon 1 to 2 tablespoons crumb mixture into each liner and press firmly using the bottom of a lightly oiled shot glass or small bowl. Bake until set, 5 to 7 minutes; cool completely. Reduce oven to 325 degrees.
- In a medium bowl, whisk together flour, baking powder, and remaining 1 teaspoon salt. Using an electric mixer, beat together remaining 1 cup butter and 1 cup plus 2 tablespoons sugar on medium-high speed until pale and fluffy, at least 8 minutes. Add eggs, one at a time, beating thoroughly between each addition, and scraping down sides of bowl as needed. Beat in vanilla and zest. Reduce speed to low; add flour mixture in 2 batches, alternating with sour cream and beating until just incorporated.
- Divide batter among cups, filling each about three-quarters full; tap pans on countertop once to evenly distribute batter. Bake until a cake tester inserted in centers comes out clean, about 26 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely, about 30 minutes. Frost with 2 heaping tablespoons key lime frosting; top with lime zest.
MINI KEY LIME CUPCAKES
Source: Betty Crocker Cookbook - These mini morsels are a perfect treat for a picnic, BBQ, party or other gathering!!
Provided by Mom2Rose
Categories Dessert
Time 1h50m
Yield 48 mini cupcakes, 24 serving(s)
Number Of Ingredients 12
Steps:
- In large bowl, beat pudding mix and whipping cream with wire whisk 2 minutes.
- Let stand 3 minutes.
- Beat in 1/4 cup Key lime juice and the food color; stir in powdered sugar until smooth. Cover and refrigerate.
- Heat oven to 375°F (350°F for dark or nonstick pans).
- Place paper baking cup in each of 24 regular-size muffin cups.
- Make cake batter as directed on box.
- Spoon about 1 rounded tablespoonful 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 inserted in center comes out clean.
- Remove from pan to cooling rack.
- Repeat with remaining baking cups and batter.
- Cool cupcakes completely, about 15 minutes.
- Remove cupcakes from baking cups.
- Swirl about 2 teaspoons topping on top of each cupcake.
- Stir frosting in container 20 times.
- Gently stir in 1 tablespoon Key lime juice and the lime peel.
- Spoon topping into 1-quart resealable food-storage plastic bag.
- Cut 1/2-inch opening across bottom corner of bag.
- Squeeze 1 rounded teaspoonful frosting from bag onto topping.
- Garnish with fresh lime wedge, if desired.
- Store in refrigerator.
Nutrition Facts : Calories 315.3, Fat 15.5, SaturatedFat 5.3, Cholesterol 46.8, Sodium 260.6, Carbohydrate 42.7, Sugar 33.1, Protein 1.9
MINI KEY LIME CUPCAKES
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
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
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
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 32 cupcakes.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 368 calories, Fat 21g fat (13g saturated fat), Cholesterol 78mg cholesterol, Sodium 256mg sodium, Carbohydrate 42g carbohydrate (27g sugars, Fiber 0 fiber), Protein 4g protein.
More about "mini key lime cupcakes recipes"
KEY LIME CUPCAKES RECIPE | BON APPéTIT
From bonappetit.com
4.1/5 (125)Servings 12
- Preheat oven to 350°F. Line standard muffin pan with 12 paper liners. Whisk both flours in medium bowl. Beat butter in 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 mixture in 3 additions alternately with buttermilk in 2 additions. Spoon scant 1/3 cup batter into each liner.
- Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes. Cool 10 minutes. Remove from pan; cool.
KEY LIME CUPCAKES - BAKER BY NATURE
From bakerbynature.com
5/5 (6)Category DessertCuisine AmericanTotal Time 40 mins
- In a medium bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium-speed until smooth and creamy. Reduce the speed to low and gradually add in the powdered sugar and lime juice, beating until light and fluffy, about 2 minutes. Add in the salt, key lime juice, extract and zest; beat smooth. If the consistency appears too thick, add a teaspoon of milk or heavy cream, but only if necessary. The frosting should be creamy and spreadable, but also thick enough to hold its shape. Pipe or spread the frosting on top of each cooled cupcake.
KEY LIME CUPCAKES: SMALL BATCH MINI SIZE - BISCUITS
From biscuitsandburlap.com
4.8/5 (6)Calories 86 per serving
MINI KEY LIME PIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
MINI KEY LIME CUPCAKES RECIPE - RECIPES.NET
From recipes.net
KEY LIME CUPCAKES - HOUSE OF NASH EATS
From houseofnasheats.com
KEY LIME CUPCAKES WITH KEY LIME PIE FILLING - TASTE …
From tasteandtellblog.com
KEY LIME CUPCAKES RECIPE - SOUTHERN LIVING
From southernliving.com
Servings 12Total Time 1 hr 5 mins
- Preheat oven to 350°F. Line a 12-cup (2 1/2-inch) muffin tray with paper liners. Whisk together graham cracker crumbs, flour, baking powder, and salt in a medium bowl; set aside.
- Beat butter with a stand mixer fitted with a whisk attachment on medium speed until light and creamy, 2 to 3 minutes. Reduce mixer speed to low; gradually add powdered sugar, beating until just combined, about 1 minute. Add Key lime zest and juice; beat until just combined, about 15 seconds. Increase mixer speed to medium; gradually beat in sweetened condensed milk until combined and fluffy, about 1 minute.
EASY LIME CUPCAKES - ONE SWEET APPETITE
From onesweetappetite.com
MINI KEY LIME CHEESECAKES - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
KEY LIME CUPCAKES - THE BEST KEY LIME CUPCAKES RECIPE - DESSERTS …
From dessertsonadime.com
ALDI JUST DROPPED A BRAND-NEW KEY LIME PIE COOKIE FOR SUMMER
From tasteofhome.com
KEY LIME MINI CUPCAKES - OBSESSIVE COOKING DISORDER
From obsessivecooking.com
KEY LIME CUPCAKES - WITH KEY LIME BUTTERCREAM - BAKE & BACON
From bakeandbacon.com
KEY LIME CUPCAKES - CULINARY GINGER
From culinaryginger.com
KEY LIME CHEESECAKE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
KEY LIME PIE BARS - EASY RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
You'll also love