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
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 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
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- 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.
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