KEY LIME CUPCAKES
Key lime cupcakes have all the flavors of key lime pie in a pretty little cupcake. Bright and fresh lime flavor that's a little tart, a little sweet, that make for a bright summery dessert.
Provided by Janette
Categories Dessert
Time 1h20m
Number Of Ingredients 17
Steps:
- For the cupcakes:
- Preheat oven to 350°F/180°C. Line a 12-muffin tin with liners.
- To a bowl add the butter and sugar and beat until light and pale using an electric mixer. Add the eggs, one at a time and beat until mixed. Add the milk, key lime, zest and juice, beat until well mixed.
- Add the flour, baking powder and salt a little at a time and beat on low until well mixed and smooth. Don't overmix once you add the flour. If the mix is too thick, add a little more milk. You want a pourable consistency, but not too runny.
- Use an ice cream scoop to add divide the batter between all the cups, a little over halfway filled.
- Bake for 20 minutes until golden. When a toothpick inserted in the center it should come out clean.
- Remove from the oven and cool the cupcakes on a wire rack.
- For the frosting:
- Beat the cream cheese and butter with an electric mixer. Slowly add powdered sugar while beating. Add lime juice zest. Don't overmix or it will be too soft to pipe.
- To get the two-tone piping, transfer 2 tablespoons of the frosting to a separate bowl and mix with the green and yellow coloring until it is lime green.
- Refrigerate the frosting for 30 minutes to make it firm for piping
- Add the piping tip of choice to a piping bag (I used a start tip). Hold the tip and turn the bag inside out over your hand, paste the green frosting to the side of the bag, close to the tip. Use a separate spoon to add the white frosting to the other side of the bag. Whatever ratio you use, you want more white than green. Pipe onto the cupcakes.
Nutrition Facts : Calories 295 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 90 milligrams cholesterol, Fat 23 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1 cupcake, Sodium 446 milligrams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
KEY LIME CUPCAKES
Sweet and tart key lime cupcakes make the best treat. Fans of key lime pie will love this recipe and the icing makes it even better. Try it!
Provided by Desserts on a Dime
Categories Dessert
Time 23m
Number Of Ingredients 9
Steps:
- Make batter according to box EXCEPT replace 1/2 cup of water with 1/2 cup lime juice.
- Fill liners about 1/2 full.
- Bake 16-18 minutes or until toothpick inserted in middle comes out clean.
- Allow to cool completely on wire rack.
- Cream butter in a large bowl.
- Add lime juice and food coloring.
- Add powdered sugar 1 cup at a time and beat until incorporated.
- Add lime zest and whip until distributed.
- Transfer to piping bag to frost cupcakes.
Nutrition Facts : Calories 264 kcal, Carbohydrate 44 g, Protein 1 g, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 20 mg, Sodium 217 mg, Fiber 1 g, Sugar 36 g, ServingSize 1 serving
KEY LIME CUPCAKES
Key Lime Cupcakes! Soft, moist cupcakes bursting with fresh lime flavor and topped with a creamy lime buttercream frosting.
Provided by Erin
Categories Cupcakes
Time 1h25m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Grease a 6 (or 12) count muffin pan or line with liners.
- In a bowl, whisk together flour, baking powder and salt. Set aside.
- In a mixing bowl, beat butter and sugar until fluffy. Add in vanilla, lime juice, zest and egg. Beat until combined. Gradually, add in flour mixture and milk. Alternating between the two. Beat until just combined.
- Divide batter evenly into prepared pan. Bake 18-20 minutes or until toothpick inserted comes out clean. Cool cupcakes completely before frosting.
- Make frosting: Beat butter until fluffy. Add in powdered sugar and lime juice. Beat until desired consistency is reached. If desired, add a few drops of green food coloring and beat to combined.
- Frost on cooled cupcakes.
Nutrition Facts : Calories 460 calories, Carbohydrate 69 grams carbohydrates, Cholesterol 83 milligrams cholesterol, Fat 20 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 258 milligrams sodium, Sugar 53 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
BRIGHT GREEN KEY LIME CUPCAKES
Make and share this Bright Green Key Lime Cupcakes recipe from Food.com.
Provided by iewe7726
Categories Dessert
Time 50m
Yield 24 cupcakes
Number Of Ingredients 13
Steps:
- Heat oven to 350°F Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix and gelatin with electric mixer on low speed for about 30 seconds. Add remaining cupcake ingredients. Beat with electric mixer on low speed for about 30 seconds; beat on medium speed additional 2 minutes, scraping bowl as necessary. Divide batter evenly among muffin cups, filling each about 2/3 full.
- Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pan around 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 and frost cupcakes. Will want to store covered in refrigerator.
Nutrition Facts : Calories 281, Fat 11.3, SaturatedFat 4, Cholesterol 39.2, Sodium 215.3, Carbohydrate 43.4, Fiber 0.3, Sugar 34.8, Protein 2.6
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
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.
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
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
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
More about "bright green key lime cupcakes recipes"
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 PIE CUPCAKES - SUGAR AND SOUL
From sugarandsoul.co
KEY LIME CUPCAKES - CITRUS.COM
From citrus.com
KEY LIME CUPCAKES - CHOCOLATE WITH GRACE
From chocolatewithgrace.com
EASY KEY LIME CUPCAKES - MY RECIPE TREASURES
From myrecipetreasures.com
20 KEY LIME DESSERTS THAT GO BEYOND PIE - INSANELY GOOD
From insanelygoodrecipes.com
KEY LIME CUPCAKES RECIPE | MODERNMEALMAKEOVER.COM
From modernmealmakeover.com
BRIGHT GREEN KEY LIME CUPCAKES RECIPE - FOOD.COM
From pinterest.com
KEY LIME CUPCAKES WITH KEY LIME BUTTERCREAM - THE PKP WAY
From thepkpway.com
HOSTESS RELEASED KEY LIME CUPCAKES THAT ARE LIKE EDIBLE
From allrecipes.com
LIME CUPCAKES - LANA'S COOKING
From lanascooking.com
EASY KEY LIME CUPCAKES RECIPE - EATING ON A DIME
From eatingonadime.com
KEY LIME CUPCAKES - KELLOGG’S AWAY FROM HOME
From kelloggsawayfromhome.com
RECIPE: KEY LIME CUPCAKES | DUNCAN HINES CANADA®
From duncanhines.ca
KEY LIME CUPCAKES - BARGAINBRIANA
From bargainbriana.com
KEY LIME CUPCAKES - LIFE LOVE LIZ
From lifeloveliz.com
KEY LIME CUPCAKES RECIPE | SOUTHERN LIVING
From southernliving.com
KEY LIME CUPCAKES - THE SOCCER MOM BLOG
From thesoccermomblog.com
KEY LIME CUPCAKES - EASY DESSERT RECIPES
From easydessertrecipes.com
EASY KEY LIME CUPCAKES - BUBBAPIE
From bubbapie.com
KEY LIME CUPCAKES RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
KEY LIME CUPCAKES WITH LIME CREAM CHEESE FROSTING
From bluebonnetbaker.com
KEY LIME CUPCAKES - HONEST COOKING - RECIPES
From honestcooking.com
EASY KEY LIME CUPCAKES - THE CRAFTING CHICKS
From thecraftingchicks.com
KEY LIME CUPCAKES WITH KEY LIME PIE FILLING - TASTE AND TELL
From tasteandtellblog.com
KEY LIME CUPCAKES - BLAHNIK BAKER - A CLASSIC TWIST
From aclassictwist.com
KEY LIME CUPCAKES - CREATIVE HOUSEWIVES
From creativehousewives.com
KEY LIME PIE CUPCAKES WITH CANDIED LIME SLICES - LEXIS ROSE
From lexisrose.com
KEY LIME CUPCAKES (KEY LIME BUTTERCREAM FROSTING ... - MAMA …
From mamaneedscake.com
KEY LIME CUPCAKES - COMPLETELY DELICIOUS
From completelydelicious.com
24 BRIGHT & DELICIOUS KEY LIME RECIPES - COOKIES AND CUPS
From cookiesandcups.com
KEY LIME CUPCAKES - THE CAKE BLOG
From thecakeblog.com
KEY LIME CUPCAKES - CUPCAKE DAILY BLOG - BEST CUPCAKE RECIPES
From thecupcakedailyblog.com
THE BEST KEY LIME PIE CUPCAKES EVER! | SOCIAL BUTTERCREAM
From socialbuttercream.com
EASY KEY LIME CUPCAKE RECIPE - WELCOME TO THE FAMILY TABLE™
From welcometothefamilytable.com
VEGAN KEY LIME CUPCAKES - LOVING IT VEGAN
From lovingitvegan.com
KEY LIME CUPCAKES + VIDEO - NOBLE PIG
From noblepig.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love