Key Lime Cupcakes
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Key Lime Cupcakes
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Show-stopping Key Lime Cupcakes are packed with sweet citrus flavor! They're stuffed with a creamy key lime pie filling and topped with lime cream cheese frosting.
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Ingredients
- 1 cup flour sifted
- 1 cup cake flour sifted
- 2 Tablespoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter room temperature
- 1 1/2 cups sugar
- 3 eggs beaten
- 1/3 cup key lime juice
- 1 Tablespoon lime zest
- 3/4 cup milk
- 1/4 cup sour cream
For the Frosting:
- 16 ounces cream cheese softened
- 1 1/2 cups powdered sugar
- 1/2 cup butter softened
- 1 Tablespoon key lime juice
- 1 teaspoon vanilla
- 2 teaspoons lime zest
For the Key Lime Filling:
- 1 can sweetened condensed milk
- 3 egg yolks beaten
- 1/3 cup sugar
- 1/2 cup lime juice
Instructions
To Make Key Lime Filling:
- Combine beaten egg yolks, sweetened condensed milk, 3 egg yolks, sugar, and key lime juice in a saucepan over medium-low heat. Stir constantly until mixture thickens, 10-15 minutes.
- Remove from heat. Move to fridge when mixture is room temperature.
To Make the Cupcakes:
- In the bowl of a stand mixer, combine the butter, sugar, eggs, key lime juice, lime zest, milk, and sour cream, and beat until smooth.
- In a separate bowl, sift together the two flour. Stir in baking powder and salt.
- Gradually add the flour mixture to your bowl of batter, until all ingredients have been blended.
- Place cupcake liners in muffin tins, and fill each liner 3/4 full with the cupcake batter.
- Bake for 15-20 minutes at 350 degrees, or until the cupcakes are golden brown on top and a toothpick inserted in the middle comes out clean.
- Remove from the oven and cool.
To Make the Frosting:
- Beat together the cream cheese ad butter until smooth.
- Mix in the key lime juice, vanilla and lime zest.
- Gradually add the powdered sugar in small intervals, until well combined and you have a thick frosting consistency.
- Chill frosting in fridge until it's time to use it.
To Fill and Decorate:
- When the cupcakes have completely cooled, cut out the center of each cupcake.
- Slice a key lime into extra thin slice and place a slice in the middle of each cupcake. Fill the rest of the middle with key lime filling that you made.
- Scoop frosting into a piping bag with star tip and frost each cupcake, starting in the center and working outwards, then back in to make a peak.
- Top with white chocolate curls or lime zest.
Notes
- Nutrition information is an estimate only and will vary based on exact ingredients used and serving size.
Nutrition Information
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Calories
344kcal
(17%)
Carbohydrates
42g
(14%)
Protein
5g
(10%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Cholesterol
95mg
(32%)
Sodium
217mg
(9%)
Potassium
234mg
(7%)
Fiber
1g
(4%)
Sugar
33g
(66%)
Vitamin A
642IU
(13%)
Vitamin C
3mg
(3%)
Calcium
132mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Cupcakes
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Calories | 344kcal | 17% |
| Carbohydrates | 42g | 14% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 95mg | 32% |
| Sodium | 217mg | 9% |
| Potassium | 234mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 642IU | 13% |
| Vitamin C | 3mg | 3% |
| Calcium | 132mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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