Key Lime Cupcakes Recipes

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KEY LIME CUPCAKES



Key Lime Cupcakes image

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

1 1/2 cups graham cracker crumbs (from 12 crackers)
1 cup (2 sticks) unsalted butter, room temperature, plus 5 tablespoons melted
1 1/4 cups plus 2 tablespoons granulated sugar
1 1/4 teaspoons coarse salt
1 1/2 cups all-purpose flour, plus 2 tablespoons
1 1/2 teaspoons baking powder
4 large eggs, room temperature
1/2 teaspoon pure vanilla extract
3 tablespoons freshly grated key lime zest (from 12 key limes), plus more for topping
6 tablespoons sour cream, room temperature
Key Lime Frosting

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



Key Lime Cupcakes image

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

1 box Betty Crocker™ Super Moist™ lemon cake mix
1 box (4-serving size) Jell-O™ lime-flavored gelatin
3/4 cup water
1/3 cup Key lime juice
1/3 cup vegetable oil
3 eggs
2 or 3 drops green food color, if desired
1 cup powdered sugar
2 to 2 1/2 tablespoons Key lime juice
1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
1 teaspoon vanilla
3 1/2 cups powdered sugar
Grated lime peel, if desired

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



Key Lime Cupcakes image

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

1/2 cup butter, softened
3/4 cup sugar
1/4 cup packed brown sugar
2 large eggs, room temperature
1/2 teaspoon vanilla extract
2 cups graham cracker crumbs
3/4 cup all-purpose flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup 2% milk
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
2 teaspoons grated Key lime zest
2 teaspoons Key lime juice
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar

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 WITH KEY LIME CURD



Key Lime Cupcakes with Key Lime Curd image

Provided by Food Network

Categories     dessert

Time 1h35m

Yield 24 cupcakes

Number Of Ingredients 19

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 sticks (1/2 pound) unsalted butter
2 cups granulated sugar
6 eggs
2 tablespoons key lime zest
1/2 cup milk
5 to 6 cups powdered sugar
2 sticks (1/2 pound) unsalted butter
8 ounces cream cheese
2 tablespoons key lime zest
2 tablespoons key lime juice
3 eggs
3/4 cup granulated sugar
1/4 cup key lime juice
1 tablespoon key lime zest
4 tablespoon cold unsalted butter
2 cups pop rock candy

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 PIE CUPCAKES



Key Lime Pie Cupcakes image

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

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

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.

KEY LIME-COCONUT CUPCAKES



Key Lime-Coconut Cupcakes image

Coconut oil is the special ingredient in these delicately flavored, tender cupcakes. Garnish with a slice of fresh Key lime if desired.

Provided by Dianne

Categories     Desserts     Cakes     Cupcake Recipes

Time 1h

Yield 12

Number Of Ingredients 16

1 ½ cups sifted all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
1 cup white sugar
½ cup virgin coconut oil
3 tablespoons Key lime juice
1 ½ teaspoons Key lime zest
1 teaspoon vanilla extract
2 eggs
½ cup milk
1 (4 ounce) package cream cheese, softened
¼ cup virgin coconut oil
1 ½ teaspoons Key lime juice
½ teaspoon Key lime zest
1 ½ cups confectioners' sugar
1 cup sweetened flaked coconut

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
  • Combine flour, baking powder, and salt in a bowl.
  • Beat white sugar and 1/2 cup coconut oil in a large bowl using an electric mixer until light and airy, 3 to 4 minutes. Add 3 tablespoons Key lime juice, 1 1/2 teaspoons Key lime zest, and vanilla extract. Add eggs 1 at a time, beating well after each addition.
  • Reduce mixer speed to low. Beat in 1/3 of the flour mixture at a time, alternating with 1/2 the milk and ending with the last 1/3 of the flour mixture. Mix until just combined; do not overmix. Pour batter into the muffin cups until about 2/3-full.
  • Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
  • Beat cream cheese and 1/4 cup coconut oil together in a bowl using an electric mixer until creamy and well combined. Mix in 1 1/2 teaspoons Key lime juice and 1/2 teaspoon Key lime zest. Gradually stir in confectioners' sugar. Frost cooled cupcakes.
  • Heat a nonstick skillet over medium heat. Cook and stir the flaked coconut until lightly toasted, about 4 minutes. Remove from pan to cool, about 5 minutes. Top frosted cupcakes with the coconut, pressing in lightly.

Nutrition Facts : Calories 380.5 calories, Carbohydrate 48.8 g, Cholesterol 42.2 mg, Fat 19.8 g, Fiber 1.1 g, Protein 3.9 g, SaturatedFat 15.9 g, Sodium 171.3 mg, Sugar 35 g

KEY LIME CUPCAKES



Key Lime Cupcakes image

Make and share this Key Lime Cupcakes recipe from Food.com.

Provided by Little Suzy Homemak

Categories     Dessert

Time 1h

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 14

1 cup all-purpose flour
3/4 cup self-rising flour
1/2 cup unsalted butter, room temperature
1 1/4 cups sugar
2 large eggs
2 1/2 tablespoons fresh lime juice
1 tablespoon finely grated lime peel
1/4 teaspoon neon-green food coloring
3/4 cup buttermilk
8 ounces cream cheese, room tempeature
1 1/2 cups powdered sugar
1/2 cup unsalted butter, room temperature
1 tablespoon finely grated lime peel
1/2 teaspoon vanilla extract

Steps:

  • To make the cupcakes: Preheat oven to 350 degrees. Line a standard muffin pan with 12 paper liners. Whisk both flours in a medium bowl. Beat butter in a 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 in 3 additions, alternately with buttermilk in 2 additions. Spoon scant 1/3 cup batter into each liner.
  • Bake cupcakes until tester inserted in center comes out clean, 20-25 minutes. Cool 10 minutes. Remove from pan; cool.
  • To Make the frosting: Beat all ingredients together in a medium bowl until smooth.
  • Spread frosting over cupcakes.

Nutrition Facts : Calories 424.2, Fat 22.9, SaturatedFat 13.7, Cholesterol 93.1, Sodium 190.8, Carbohydrate 51.4, Fiber 0.5, Sugar 37, Protein 4.7

KEY LIME CUPCAKES



Key Lime Cupcakes image

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

1 (15.25 ounce) package white cake mix (such as Pillsbury® Classic White)
1 cup water
3 eggs
⅓ cup vegetable oil
2 tablespoons lime zest
1 tablespoon fresh lime juice
3 drops green food coloring
½ cup butter, softened
1 (8 ounce) package cream cheese, softened
2 tablespoons lime zest
½ teaspoon vanilla extract
1 ½ cups confectioners' sugar, sifted
2 tablespoons pearlized sprinkles, or as needed

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 Lime Cupcakes image

Provided by Food Network Kitchen

Categories     dessert

Time 1h40m

Yield 12 cupcakes

Number Of Ingredients 25

1/2 cup granulated sugar
1 large egg plus 1 egg yolk
1/4 cup fresh Key lime juice (from about 8 Key limes)
2 teaspoons cornstarch
4 tablespoons unsalted butter, cut into pieces
1 teaspoon grated Key lime zest (from about 2 Key limes)
Pinch of salt
12 chocolate wafer cookies
12 tablespoons unsalted butter, at room temperature
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon grated Key lime zest
2 tablespoons fresh Key lime juice (from about 4 Key limes)
1/3 cup buttermilk
1 stick unsalted butter, at room temperature
3 1/4 cups confectioners' sugar
1/4 cup sour cream
1 tablespoon fresh Key lime juice
Pinch of salt
Key lime slices and grated zest, for topping

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.

BRIGHT GREEN KEY LIME CUPCAKES



Bright Green Key Lime Cupcakes image

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

1 (18 1/4 ounce) box lemon cake mix
1 (3 ounce) box lime gelatin
3/4 cup water
1/3 cup key lime juice
1/3 cup vegetable oil
3 eggs
2 -3 drops green food coloring (optional)
1 cup powdered sugar
2 -2 1/2 tablespoons key lime juice
1 (8 ounce) package cream cheese, softened
1/4 cup butter or 1/4 cup margarine, softened
1 teaspoon vanilla
3 1/2 cups powdered sugar

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

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From culinaryginger.com


EASY KEY LIME CUPCAKES RECIPE - EATING ON A DIME
2021-03-09 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 …
From eatingonadime.com


KEY LIME CUPCAKES - KELLOGG’S AWAY FROM HOME
Directions. Directions. 1. In medium bowl stir together flour, 1/2 cup KEEBLER Graham Cracker Crumbs, baking soda and salt. Set aside. 2. In large mixing bowl beat sugar, butter and lime peel on medium speed of electric mixture until combined. Add eggs, one at a time, beating well after each addition. 3.
From kelloggsawayfromhome.com


KEY-LIME CUPCAKES RECIPE - SIX SISTERS' STUFF
2011-05-05 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 …
From sixsistersstuff.com


KEY LIME CUPCAKES RECIPE | SOUTHERN LIVING
Beat granulated sugar and butter with a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 2 to 3 minutes. Add eggs 1 at a time, beating until just combined after each addition, about 1 minute. Beat in vanilla until just combined, about 15 seconds. Reduce mixer speed to medium-low.
From southernliving.com


ERIC LANLARD'S KEY LIME CUPCAKES RECIPE - LOVEFOOD.COM
To make 12 cupcakes; Preheat the oven to 180°C/fan 160°C/ gas mark 4, and line a cupcake tin with paper cases. Using an electric mixer cream the butter and sugar until pale and fluffy. Add the eggs, slowly, one at the time. Then add the lime zest and juice, and the vanilla extract.
From lovefood.com


MR. FOOD: KEY LIME PIE CUPCAKE - KOAM
1 day ago Preheat oven to 350 degrees F. Line 20 muffin cups with paper liners. In a large bowl with an electric mixer, beat cake mix, eggs, water, oil, key lime juice, and lime zest until thoroughly combined. Spoon batter evenly into paper liners. Bake 15 to 20 minutes, or until toothpick comes out clean. Let cool.
From koamnewsnow.com


BEST KEY LIME PIE CUPCAKES RECIPE - THE PIONEER WOMAN
2020-06-26 Reduce the speed to low and slowly add the powdered sugar. Continue to beat until just combined, 1 to 2 minutes. Use a paring knife to cut a small hole in the top of each cupcake, about 1/2 inch deep and 1/2 inch in diameter. Spoon 1/2 teaspoon lime curd into each hole. Spread the frosting on the cupcakes and sprinkle with graham cracker crumbs.
From thepioneerwoman.com


KEY LIME CUPCAKES - EASY DESSERT RECIPES
2022-06-06 Preheat oven to 350°F. Line a cupcake tin with liners and set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, shortening, and sugar on medium-high speed for 3-4 minutes. Add in the egg whites, lime juice, and milk and beat together.
From easydessertrecipes.com


KEY LIME CUPCAKES - HONEST COOKING - RECIPES
2011-04-29 Preheat oven to 350*F/177*C. Line a muffin tin with 12 paper liners. Sift the cake flour, baking powder, baking soda, and salt three times, set aside. Using a mixer fitted with the paddle attachment, beat the butter on low until it’s softened a bit. Add the sugar and increase the speed to medium.
From honestcooking.com


KEY LIME CUPCAKES | DESSERT NOW DINNER LATER
2013-02-24 Preheat oven to 375 degrees Fahrenheit (or 400˚F for high altitude). Line cupcake pans with paper liners. In a medium bowl, whisk together the flour, baking powder, and salt; set aside. In a large bowl, whisk together the oil and sugar. Add eggs one at a time, whisking well after each addition.
From dessertnowdinnerlater.com


KEY LIME CUPCAKES - CHOCOLATE WITH GRACE
2021-06-03 Set aside. To make the cupakes, preheat the oven to 350 F. Whisk together the white sugar, egg, milk, oil, lime juice, lime zest, sour cream and vanilla. Gently stir in flour and baking soda until well combined, but don't over mix. Pour into the …
From chocolatewithgrace.com


RECIPE: KEY LIME CUPCAKES | DUNCAN HINES CANADA®
Directions. Heat oven to 350, line 24, line muffin pan with 24 paper liners. In a large bowl, mix all cupcake ingredients together, mix and bake as directed on box. Meanwhile in a small bowl mix glaze ingredients. When cupcakes are still slightly warm, poke holes in the top and pour glaze over each cupcake allowing to absorb & cool completely.
From duncanhines.ca


KEY LIME CUPCAKES: SMALL BATCH MINI SIZE - BISCUITS & BURLAP
2021-03-16 Add egg white and beat about 30 seconds. Add sour cream, milk, vanilla, lime juice and zest and beat on low speed about 1 minute. In a separate bowl, combine the dry ingredients. Add dry ingredients to wet ingredients gradually, beating lightly after each addition. Fill lined mini muffin tins ⅔ to ¾ full.
From biscuitsandburlap.com


KEY LIME CUPCAKES - LIFE LOVE LIZ
2021-03-01 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 colouring. Add powdered sugar 1 cup at a time and beat until incorporated. Add lime zest and whip until distributed.
From lifeloveliz.com


KEY LIME CUPCAKES RECIPE WITH SOUR CREAM - DAISY BRAND
Add 3/4 cup of the sour cream, 1/4 cup of the lime juice and 1/4 cup of the milk. Beat on low speed until mixed. Beat on medium speed until smooth and creamy. Spoon the batter evenly in the muffin cups, filling about 3/4 full. Bake for 20 to 24 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes.
From daisybrand.com


20 KEY LIME DESSERTS THAT GO BEYOND PIE - INSANELY GOOD
2022-06-10 Like many vegan recipes, this uses nuts for the base, though in this case, it’s macadamia rather than cashew. The rest is a blend of coconut sugar, oil, flour, and milk. Keep them in the freezer, and they’ll stay the perfect firm yet …
From insanelygoodrecipes.com


KEY LIME CUPCAKES - CUPCAKE PROJECT
2020-07-01 Preheat oven to 350 F (175 C). In a medium-sized mixing bowl or bowl of a stand mixer, mix together sugar, cake flour, baking powder, baking soda, salt, and zest. Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you'll end up with a very fine crumb texture.
From cupcakeproject.com


10 STUNNING LIME CUPCAKE RECIPES - THE RUSTY SPOON
6. Lime Drizzle Cupcakes. For a totally unique method to make lime cupcakes, try out this technique of drizzling lime juice into and over your baked cupcakes. This drizzle method will leave your cupcakes with a sensational sticky texture to …
From therustyspoon.com


KEY LIME PIE CUPCAKES WITH CANDIED LIME SLICES - LEXIS ROSE
2020-07-16 Line three muffin tins with paper cupcake liners, and preheat the oven to 350°F. Place the graham crackers into a ziplock bag, and use a rolling pin to crush them into fine pieces. There shouldn't be any large chunks remaining. In a mixing bowl, combine the graham cracker crumbs, melted butter, sugar, and salt.
From lexisrose.com


KEY LIME CUPCAKES RECIPE | MYRECIPES
Vegetable cooking spray. Key Lime Filling: 1 (14-ounce) can sweetened condensed milk. ⅓ cup Key lime juice. 1 tablespoon lime zest. Fresh Whipped Cream: 1 ½ cups whipping cream. 2 teaspoons vanilla extract. ¼ cup sugar.
From myrecipes.com


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