Key Lime Pie Cupcakes, which I’m pretty sure are everyone’s new favorite. They’re so good.
Similar to my Lemon Bar Cupcakes, these cupcakes are packed with juicy key lime flavor in every bite! They have a fabulous key lime filling and a thick, luscious key lime pie frosting that’s garnished with little sprinkles of honey graham crackers. Talk about the ultimate Key Lime Pie!
So there’s a long-standing debate in our household. My husband has long been a fan of lemon and lime – but only when it involves savory food. As for me, well I will take it any way it comes. Sweet or savory – bring it on!
Or the ultimate Key Lime Pie Cupcake…
Yep. Exactly what the doctor ordered.
Even just the other day, I gave him a leftover bag of Easter jelly beans that were flavored like sweet tarts. He was so excited because he loves anything fruity flavored (he also loves candy) and will gladly take it over chocolate. Not long after, I looked over at the bag and noticed an abundance of green and yellow jelly beans in the bag. So I asked, “Were there an unusually large number of green and yellow jelly beans in that bag, or are you just not eating them?”
- 2 packages (14.1 ounces each) refrigerated pie pastry
- 1 cup butter, softened
- 2-1/2 cups sugar
- 4 large Eggland’s Best eggs
- 1/2 cup Key lime juice
- 2 cups all-purpose flour
- 1-1/2 cups self-rising flour
- 1-1/2 cups buttermilk
- 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
- Preheat oven to 350°. Line 32 muffin cups with foil liners. On a lightly floured work surface, unroll pastry sheets. Cut 32 circles with a floured 2-1/4-in. round cookie cutter (discard remaining pastry or save for another use). Press one pastry circle into each liner. Bake 10-12 minutes or until lightly browned. Cool on wire racks.
- In a large bowl, beat butter and sugar until crumbly. Add eggs, one 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 20-22 minutes or until a toothpick inserted in center comes out clean. 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.
- Editor’s Note: As a substitute for 1-1/2 cups self-rising flour, place 2-1/4 teaspoons baking powder and 3/4 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup. Combine with an additional 1/2 cup all-purpose flour.