Name: Key Lime Pie Cupcakes
Prep time: 45 min
Cook time: 45 min
Yield: 3
Ingredients: 4 sheets refrigerated pie crust -; 1 cup butter, softened -; 2-1/2 cups sugar -; 4 large eggs, room temperature -; 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 -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Key Lime Pie Cupcakes

1. 4 sheets refrigerated pie crust -

2. 1 cup butter, softened -

3. 2-1/2 cups sugar -

4. 4 large eggs, room temperature -

5. 1/2 cup Key lime juice -

6. 2 cups all-purpose flour -

7. 1-1/2 cups self-rising flour -

8. 1-1/2 cups buttermilk -

9. Frosting: -

10. 12 ounces cream cheese, softened -

11. 1-1/2 cups butter, softened -

12. 1-1/2 teaspoons vanilla extract -

13. 2-3/4 to 3 cups confectioners' sugar -

14. 6 tablespoons Key lime juice -

15. Fresh raspberries -

How to cook deliciously - Key Lime Pie Cupcakes

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.