Cool the cupcakes in the tins on a rack for 10 minutes, and then remove from the tins and cool completely. Refrigerate leftovers. The Key Lime Pie Filling. They turned out great. Pour batter into prepared cups. Stir in the butter, one piece at a time, stirring until combined before adding the next piece. Add one-third of the flour mixture to the butter mixture; beat in half the milk. I did have trouble also with the icing. Combine the flour, baking powder, lime zest and salt in a medium bowl. Bake 20-22 minutes or until a toothpick inserted in center comes out clean. Divide the batter between the prepared muffin tins, filling the cups two-thirds full. Has anyone tried this with a graham cracker crust/base? Color me extremely jealous. Love the lime flavor though! If you can't find Key lime juice, use lime juice. In a large bowl beat together butter, 3 cups powdered sugar, reserved Key Lime Filling, key lime … These look delicious and I can't wait to make them. 3 ounces cream cheese, at room temperature. Beat in enough confectioners' sugar, alternately with lime juice, to reach desired consistency. Remove from the heat and strain through a fine sieve into a medium bowl. Whisk together the yolks, granulated sugar, lime juice and salt in a small heavy-bottomed saucepan. Portion evenly into the prepared muffin cups, filling about 3/4 full Chill 30 minutes. Chocolate Mantra Thank you for sharing the nice chocolate recipe, truly amazing. In a large bowl, beat butter and sugar until crumbly. Add the eggs, one at a time, scraping down the sides of the bowl between additions. Stir in the lime zest and cover with plastic wrap pressed directly on the surface of the curd. It really is like a little key lime pie surprise in the center. 2 sticks (8 ounces) unsalted butter, at room temperature, 1 stick (4 ounces) unsalted butter, cut into cubes, 1/2 cup freshly squeezed or bottled Key lime juice, 4 tablespoons unsalted butter, at room temperature, 3 tablespoons freshly squeezed or bottled Key lime juice, Sign up for the Recipe of the Day Newsletter Privacy Policy. Press one pastry circle into each liner. Thanks for posting. Made with only cream cheese, sweetened condensed milk and key lime juice, the filling is super simple and really brings a lot to these cupcakes. Bake 10-12 minutes or until lightly browned. http://www.chocolatemantra.com, Thanks for the description of the cakes https://www.allnahrcompanyservice.com/. Cream the butter in a large bowl with an electric mixer until smooth. Key Lime Pie Cupcakes 73. Key Lime Pie Cupcakes Recipe: How to Make It | Taste of Home Gradually beat in the sweetened condensed milk, scraping down the sides of the bowl to combine well. Frost cupcakes; top with raspberries. Add eggs, one at a time, beating well after each addition. Key Lime Cupcakes with Key Lime Pie Filling - Taste and Tell Gradually add the granulated sugar and beat until light and fluffy, about 3 minutes. Repeat additions, ending with the flour. Yummy! Cool on wire racks. Beat until combined, taking care not to overmix. Cook over medium heat, whisking constantly, about 6 minutes, or until the mixture is thick enough to coat the back of a spoon and registers 160 degrees F on an instant-read thermometer. Roll the edge of each cupcake in the graham cracker crumbs and place on a serving platter. Line 32 muffin cups with foil liners. On low speed, gradually add the confectioners' sugar and beat until well combined. I ended up adding well over 2 pounds of powdered sugar in order to get it to stand up to frosting consistency. Beat the cream cheese and butter in a bowl with electric mixer at medium speed until fluffy, about 2 minutes. round cookie cutter (discard remaining pastry or save for another use). 5 Star rating from my side. To assemble: Pour the Key Lime Curd into a squeeze bottle with 1/4-inch opening. Stir the Key Lime Frosting and dip the top of each cupcake into the frosting, allowing any excess to drip off. Preheat oven to 350°. If you are a fan of key lime pie, you will adore this filling. Bake until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, 18 to 22 minutes. Cut 32 circles with a floured 2-1/4-in. Beat in the vanilla. Beat in lime juice. Srikanth from India Yes, lots of people will enjoy cool beverages, possibly with a wedge of lime stuck into them or as a garnish on something frozen and fabulous. I bake over 200 of these cupcakes for our church suppers, and we always run out. It is easy to read and I am sure it will be easy to cook as well. In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually add the granulated sugar and beat until light and fluffy, about 3 minutes. Taste of Home is America's #1 cooking magazine. Preheat the oven to 350 degrees F and line one 12-cup standard muffin tin with paper cupcake liners. Beat in the vanilla. I believe the recipe is a bit off with too much liquid to dry ratio. Never made cupcakes like this before. On a lightly floured work surface, unroll pastry sheets. Yield about 2 dozen cupcakes; It’s spring break time for lots of people around the country, and for many, that means vacation time. They were definitely different. In another bowl, whisk flours; add to butter mixture alternately with buttermilk, beating well after each addition. All rights reserved. Just add a tad more sugar. Beat in the lime juice and vanilla. I'm still not sure about using the pie crust at the bottom of the cupcakes, but they were very good otherwise. Excellent flavor and easy to make. Cream the butter in a large bowl with an electric mixer until smooth. Making according to the recipe, the frosting was far too liquidy to frost but may have been okay for a pourable on a cake. Strawberry Cupcakes with Whipped Cream Frosting, 25 Spring Cakes to Make in Your Favorite Bundt Pan, Christmas Tree Delivery Is a Thing and We’re So on Board, Do Not Sell My Personal Information – CA Residents, 2 packages (14.1 ounces each) refrigerated pie pastry. This amazing recipe is something that you must try in order to taste something unique and healthy. Cool in pans 10 minutes before removing to wire racks to cool completely. Add the eggs, one at a time, scraping down the sides of the bowl between additions. Garnish with a slice of Key lime if desired. 350 degrees F. Line 2 muffin pans with about 18 paper liners; set aside. Fill the cupcakes with curd by inserting the tip into the top of each cupcake and squeezing a couple tablespoons of filling into each cupcake; the cupcake will feel heavier and curd may be visible as it comes up to the top of the cupcake. —Julie Herrera-Lemler, Rochester, Minnesota, Key Lime Pie Cupcakes Recipe photo by Taste of Home. © 2020 Discovery or its subsidiaries and affiliates. In a large bowl, combine the cake mix, eggs, oil, water, lime zest, and key lime juice and beat with a handheld electric mixer for about 2 minutes or until combined.