Key Lime Pie Oh my… Cupcakes

 

 

Key LIme

 

Key Lime Pie Cupcakes

Makes about 16 mouth watering cupcakes

Ingredients

Cupcake

  • 1 cup all purpose flour
  • 3/4 cup self-rising flour
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 1/4 cup sugar
  • 2 large eggs
  • 2 1/2 tablespoons fresh key lime juice
  • 2-3 key limes

  • 1 tablespoon finely grated key lime zest
  • 6-7 key limes

  •  Neon-green food coloring to preferred color of choice
  • 3/4 cup buttermilk (room temperature

Directions:

  • Preheat oven to 350°F. Line standard muffin pan with 12 paper liners & spray with cooking spray. Whisk both flours in medium bowl. Beat butter with a stand mixer until smooth. Add sugar; beat to fluffy. 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. Use number 16 (2 oz scooper) to place the batter into each liners.
  • Bake cupcakes until toothpick inserted into center comes out clean, 20 to 25 minutes. Cool 10 minutes. Remove from pan; cool.

Frosting

Ingredient:

  •  4-ounce package 1/3 reduced fat cream cheese room temperature
  • 4- ounce package of regular cream cheese at room temperature
  • 2 to 3 cups powdered sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 tablespoon finely grated lime peel
  • 1/2 teaspoon mexican vanilla extract

Directions:

  • Beat all ingredients on slow at first and increase to medium speed in stand mixer with paddle attachment. Pipe with a Ateco number 848 (in order to look like above)

This recipe was inspired by  http://www.bonappetit.com/recipes/2008/09/key_lime_cupcakes#ixzz2F9sk3KWm

***This recipe also makes 56 minis using a size 60 scoop. Bake minis for 10 to 11 minutes or until toothpick comes out clean and 350 degrees.

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