Recipe For Key Lime Pie Cupcakes
3 bake 12 to 14 minutes or until edges are set and centers are still soft.
Recipe for key lime pie cupcakes. Cut 32 circles with a floured 2 1 4 in. Round cookie cutter discard remaining pastry or save for another use. While cupcakes are cooling prepare the frosting by beating the butter and lime zest together for 3 minutes then add in the vanilla extract and salt.
Line 32 muffin cups with foil liners. Spoon the frosting into a piping bag and pipe onto cooled cupcakes with whatever tip you prefer. Key lime pie cupcakes which i m pretty sure are everyone s new favorite.
Beat in lime juice and vanilla. Pour evenly into partially baked crusts filling each about three fourths full. Combine well and slowly add in the powdered sugar lime juice and lime zest.
Prepare cake mix according to package directions adding 1 tablespoon key lime zest to the batter. Cool on a wire rack for 10 to 15 minutes. Gradually add more powdered sugar 1 2 cup at a time until the buttercream is smooth and thick.
They have a fabulous key lime filling and a thick luscious key lime. For frosting in a large bowl beat cream cheese butter and lime zest until blended. On a lightly floured work surface unroll pastry sheets.
Press one pastry circle into each liner. Serve at once or allow the cupcakes to cool 10 minutes then serve. Similar to my lemon bar cupcakes these cupcakes are packed with juicy key lime flavor in every bite.