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 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
MARGARITA CAKE WITH KEY LIME CREAM CHEESE FROSTING
You can even make an adult version, by adding 3 shots of either rum or tequila to the icing! I make this cake for parties and on birthdays.
Provided by Tori Belle
Categories World Cuisine Recipes Latin American Mexican
Time 2h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch cake pan.
- In a large mixing bowl, beat together the cake mix, egg whites, frozen margarita mix, vegetable oil, lime zest, and 1 tablespoon lime juice. Pour the batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center shows moist crumbs, 30 to 35 minutes. Cake will be very moist. Cool in the pan.
- To make frosting, beat the cream cheese and butter together until light and fluffy, and stir in the lemon peel and 1 tablespoon of lime juice. Beat in the confectioners' sugar, 1 cup at a time, scraping the sides of the bowl thoroughly with a spatula after each addition. Spread the frosting over the cooled cake.
Nutrition Facts : Calories 566.6 calories, Carbohydrate 91.9 g, Cholesterol 40.8 mg, Fat 20.9 g, Fiber 0.5 g, Protein 4.3 g, SaturatedFat 10.6 g, Sodium 371.7 mg, Sugar 80.3 g
KEY LIME FROSTING
Store in an airtight container for up to 1 day.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Yield Makes about 3 cups
Number Of Ingredients 4
Steps:
- Beat cream cheese, butter and sugar until smooth, about 5 minutes. Beat in lime zest and juice.
KEY LIME POUND CAKE WITH KEY LIME CREAM CHEESE ICING RECIPE - (3.7/5)
Provided by BobN
Number Of Ingredients 16
Steps:
- Preheat oven to 300°. Cover inside of 10 inch tube pan with non-stick spray. My pan is 10 1/2″ and it's just fine. Set aside. Using a stand-up mixer or electric hand-held, beat the butter well until light in color and fluffy. Add the sugar and again beat well for at least 5 minutes. I use a stand up mixer and beat the mixture 10-15 minutes. I don't like a "grainy" cake. One at a time add the eggs and beat only until the yellow disappears. Stir juice, milk, zest and vanilla together. Now mixing by hand, gradually flour to the butter-egg mixture alternating with the key lime juice and milk mixture. Begin and end with flour. Mix well but just enough to incorporate all ingredients. You don't want a tough pound cake! Pour evenly into the tube pan and tap pan on the counter to loosen any air bubbles. Bake for 1 hour and 45 minutes or until cake tester comes out clean. Cool on a cooling rack for 15-20 minutes in the pan then transfer from pan to cooling rack and allow to cool another hour or until completely cool. The cake is far better the following day or 2 days later. Make the icing. Using a hand mixer beat cream cheese and butter in a large bowl until well mixed. Add confectioner's sugar and beat well until completely smooth and fluffy. Add key lime juice, zest and vanilla and mix until all ingredients are incorporated. Ice cake. This makes quite a bit of icing. After icing the entire pound cake I fill the middle hole with the excess icing. When the cake is served icing can be taken from the middle and dolloped along the side the slice of cake.
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- Spray two 9-inch or three 8-inch cake pans with nonstick cooking spray. Place batter into baking pans. If using three 8-inch pans, bake for 20-26 minutes or until toothpick comes out clean. If using two 9-inch pans, bake for 30-36 minutes. Cool.
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