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
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 WITH KEY LIME CURD
Steps:
- For the cupcakes: Preheat the oven to 300 degrees F. Line cupcake or muffin pans with 24 cupcake liners.
- Sift the flour, baking powder and salt and set aside in a bowl.
- In the bowl of electric stand mixer with a paddle attachment, cream the butter and granulated sugar together for about 2 minutes. Then scrape down the bowl and add the eggs one at a time. After adding all the eggs, scrape down bowl and add the milk and dry ingredients. Mix on low until well incorporated. Scrape down the bowl again and hike up from low speed to medium speed for about 20 seconds, and then scrape down the bowl for the last time.
- Fill the cupcake liners three-quarters full with batter. Bake for 20 to 22 minutes, rotating the cupcakes after 12 minutes, and bake until the cupcakes are baked through. Cool the cupcakes completely.
- For the frosting: Sift the powdered sugar and set aside in a bowl.
- In the bowl of electric stand mixer with a paddle attachment, cream the butter and cream cheese on low speed. Scrape down the bowl and add the sifted powdered sugar 1 cup at a time. Slowly add the key lime juice and zest until well incorporated. Scrape down the bowl and mix on low speed. Then hike up to medium to high speed for about 2 minutes until creamy and fluffy.
- For the curd: Whisk the eggs, sugar and key lime juice in a steel bowl and set aside while you prepare a double boiler.
- Put a small pot half full with water on the stove over medium to high heat. Place the steel bowl with the whisked eggs on top of the pot and mix with a spatula until your mixture has become creamy like sour cream, 6 to 8 minutes. Remove the mixture and strain, getting rid of excess egg particles. Grab a second steel bowl and dump your egg mixture inside, adding your zest and cold butter. Mix until well incorporated and place in the fridge until it slightly thickens, 10 to 15 minutes (or until desired consistency is achieved).
- Hollow out the middle of the cooled cupcakes with an apple corer or melon ball scooper and set aside. Fill the cupcakes with the curd. Put the frosting into a pastry bag and cut 1/2-inch off the tip. Swirl on the frosting, and then edge the sides in pop rock candies.
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
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
Make mini cakes for maximum satisfaction. Cake mix and ready-to-spread frosting make prep super easy.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 48
Number Of Ingredients 11
Steps:
- In large bowl, beat pudding mix and whipping cream with 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 350°F (325°F for dark or nonstick pans). Place 24 of the paper baking cups 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 one-third full.) Refrigerate remaining batter. Bake 11 to 15 minutes (14 to 20 minutes for dark or nonstick pan) 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 paper baking cups from cupcakes. 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 frosting into 1-quart resealable food-storage plastic bag. Cut 1/2-inch opening from 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 140, Carbohydrate 18 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 110 mg, Sugar 14 g, TransFat 1/2 g
LIME JAM-FILLED CUPCAKES WITH WHIPPED CREAM FROSTING
Who can deny this delicious cupcake with the creamy lime filling and some sweet vanilla whipped cream?
Provided by Ellie
Categories Cupcakes
Time 1h30m
Yield 24
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
- Combine crushed graham crackers, melted butter, and sugar for crust in a bowl until combined. Put about 1 tablespoon crumb mixture into each prepared cup and flatten with the bottom of a shot glass.
- Bake in the preheated oven for 5 minutes. Remove tins to a wire rack to cool. Keep oven on.
- Combine cake flour, baking powder, and salt for cupcake batter in a bowl. Combine buttermilk and vanilla in a second bowl.
- Beat butter in a third, large bowl until creamy and pale yellow in color. Mix in lime zest and 1/4 cup sugar at a time. Add eggs, one at a time, beating well after each addition. Add buttermilk mixture, mixing and scraping the sides of the bowl as necessary. Slowly add dry ingredients until combined. Pour batter over the cooled crusts so each cup is 2/3 full.
- Bake in the oven until a toothpick inserted in the centers comes out clean, 18 to 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
- While the cupcakes are baking, prepare filling: Crack eggs into a saucepan and add sugar. Whisk to combine, then pour in lime juice. Turn heat to low and whisk constantly to avoid scrambling the eggs. Add 1/3 of the butter and when it starts to melt, add another 1/3 of the butter; repeat once more. Heat until the filling starts to thicken, 2 to 3 minutes.
- Remove filling from the heat and pour through a sieve into an airtight container. Seal and place in the refrigerator until cupcakes have cooled.
- When the cupcakes have cooled, use a knife to hollow out the centers. Fill with chilled lime filling.
- Whip cream, powdered sugar, and vanilla for frosting in a bowl until stiff peaks form. Put frosting into a piping bag with your favorite tip and pipe onto the filled cupcakes.
Nutrition Facts : Calories 347.6 calories, Carbohydrate 40 g, Cholesterol 104.9 mg, Fat 19.3 g, Fiber 0.5 g, Protein 4.6 g, SaturatedFat 11.4 g, Sodium 160.3 mg, Sugar 22.7 g
KEY LIME CUPCAKES WITH WHIPPED CREAM FROSTING RECIPE - (4/5)
Provided by kelsa94
Number Of Ingredients 15
Steps:
- 1. HEAT oven to 350 degrees F. Line 24 muffin cups with paper baking cups. 2. FOR CUPCAKES: Beat cake mix, water, oil, egg white, lime juice, lime peel and food color in large bowl with electric mixer on low speed until moistened. BEAT 2 minutes on medium speed or until blended. Divide evenly into prepared muffin cups. 3. BAKE 18-20 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes. Remove from pans. Cool completely on wire rack. 4. FOR FROSTING: Beat cream and powdered sugar in large bowl with electric mixer on low speed until beginning to thicken. Add lime juice, lime peel, and food color. Beat on high speed until stiff peaks form. Chill until ready to use. Place frosting in decorator bag fitted with a decorator tip (# 12). Starting at outside edge, work toward center creating a spiral. Decorate with jelly candies, if desired.
KEY LIME CREAM CHEESE FROSTING
Make and share this Key Lime Cream Cheese Frosting recipe from Food.com.
Provided by linkinparkrks
Categories Dessert
Time 10m
Yield 3 Cups
Number Of Ingredients 5
Steps:
- Beat butter and cream cheese until fluffy.
- Add in lime juice and zest.
- Slowly mix in powdered sugar, 1 cup at a time.
- If it seems too runny add a little bit more powdered sugar.
Nutrition Facts : Calories 1155.2, Fat 56.6, SaturatedFat 34, Cholesterol 164.7, Sodium 250.7, Carbohydrate 163.6, Sugar 159.1, Protein 4.8
More about "key lime cupcakes with whipped cream frosting recipe 45"
BEST KEY LIME PIE CUPCAKES RECIPE - THE PIONEER WOMAN
From thepioneerwoman.com
KEY LIME CUPCAKES - THE CAKE BLOG
From thecakeblog.com
KEY LIME CUPCAKES - CULINARY GINGER
From culinaryginger.com
FLUFFY LIME CUPCAKES WITH LIME WHIPPED CREAM - TASTY …
From tastykitchen.com
KEY LIME CUPCAKES (KEY LIME BUTTERCREAM FROSTING
From mamaneedscake.com
KEY LIME CUPCAKES - RECIPE - CUPCAKE RECIPES
From cupcakedb.com
KEY LIME CUPCAKES WITH WHIPPED CREAM FROSTING RECIPE
From pillsburybaking.com
KEY LIME CHEESECAKE CUPCAKES RECIPE - TABLESPOON.COM
From tablespoon.com
KEY LIME CUPCAKES RECIPE | BON APPéTIT
From bonappetit.com
KEY LIME CUPCAKES - BAKER BY NATURE
From bakerbynature.com
KEY LIME CUPCAKES - HOUSE OF NASH EATS
From houseofnasheats.com
KEY LIME CUPCAKES WITH KEY LIME BUTTERCREAM - THE …
From thepkpway.com
KEY LIME PIE CUPCAKES - SUGAR AND SOUL
From sugarandsoul.co
LIME CUPCAKES WITH LIME BUTTERCREAM FROSTING - ELIZABETH'S …
From elizabethskitchendiary.co.uk
KEY LIME BUTTERCREAM FROSTING RECIPE | MYRECIPES
From myrecipes.com
KEY LIME CUPCAKES - LIFE LOVE LIZ
From lifeloveliz.com
KEY LIME CUPCAKES WITH LIME CREAM CHEESE FROSTING
From bluebonnetbaker.com
KEY LIME CUPCAKES WITH WHIPPED CREAM FROSTING – LOTZ OF HAPPY
From lotzofhappy.com
KEY LIME CUPCAKES RECIPE | MODERNMEALMAKEOVER.COM
From modernmealmakeover.com
KEY LIME CUPCAKES WITH WHITE CHOCOLATE FROSTING - BEST CUPCAKE …
From thecupcakedailyblog.com
COCONUT KEY LIME CUPCAKES - A BAJILLIAN RECIPES
From abajillianrecipes.com
KEY LIME CUPCAKES | DESSERT RECIPES | GOODTO
From goodto.com
KEY LIME CUPCAKES: SMALL BATCH MINI SIZE - BISCUITS & BURLAP
From biscuitsandburlap.com
LIME BUTTERCREAM FROSTING - EASY DESSERT RECIPES
From easydessertrecipes.com
KEY LIME CUPCAKES - CUPCAKE PROJECT
From cupcakeproject.com
KEY LIME CREAM CHEESE FROSTING - HOW TO CAKE THAT
From howtocakethat.com
THE BEST KEY LIME CUPCAKES RECIPE - DESSERTS ON A DIME
From dessertsonadime.com
KEY LIME CUPCAKES - AMEE'S SAVORY DISH
From ameessavorydish.com
LIME CUPCAKES - LANA'S COOKING
From lanascooking.com
KEY LIME CUPCAKES WITH KEY LIME CREAM CHEESE FROSTING
From jugglingactmama.com
KEY LIME CUPCAKES AND WHIPPED CREAM FLAVORED VODKA FROSTING
From gillycakes.blogspot.com
KEY LIME CUPCAKES - CUPCAKE DAILY BLOG - BEST CUPCAKE RECIPES
From thecupcakedailyblog.com
RECIPE FOR KEY LIME CUPCAKES - WHIPPED COCONUT FROSTING - CLEAN …
From cleancuisine.com
KEY LIME CUPCAKES - WITH KEY LIME BUTTERCREAM - BAKE & BACON
From bakeandbacon.com
KEY LIME CUPCAKES FILLED WITH KEY LIME CURD - A DAY IN CANDILAND
From adayincandiland.com
KEY LIME CUPCAKES WITH KEY LIME PIE FILLING - TASTE AND TELL
From tasteandtellblog.com
KEY LIME CUPCAKES WITH FLUFFY LIME FROSTING - CHOCOLATE WITH GRACE
From chocolatewithgrace.com
KEY LIME CUPCAKES RECIPE | MIX AND MATCH MAMA
From mixandmatchmama.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