The Pioneer Woman Tasty Kitchen
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Key Lime Cupcakes

3.00 Mitt(s) 5 Rating(s)5 votes, average: 3.00 out of 55 votes, average: 3.00 out of 55 votes, average: 3.00 out of 55 votes, average: 3.00 out of 55 votes, average: 3.00 out of 5

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Level: Easy

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Description

Key Lime Cupcakes. Tastes just like the pie, but in cake form.

Garnish cupcakes, if you like, with graham cracker crumbs. If using graham crackers, you’ll only need about 1 whole cracker. Also a little wedge of lime for show doesn’t hurt.

Ingredients

  • 2 sticks (16 Tablespoons) Softened Butter, Divided
  • 1 cup Sugar
  • 1 Tablespoon Finely Grated Lime Zest, Divided
  • 3 whole Large Eggs
  • 1 Tablespoon Lime Juice
  • 1 teaspoon Vanilla Extract
  • 1-½ cup Self-Rising Flour (See Note)
  • 8 ounces, weight Cream Cheese, Softened
  • ½ cups Condensed Milk
  • ½ cups Confectioners Sugar

Preparation

Note (for self-rising flour): Or whisk 11/2 teaspoons baking powder and 1/4 teaspoon salt into 1 1/2 cups bleached all-purpose flour.

Adjust oven rack to middle position; heat oven to 400 degrees. Line a 12-cup muffin tin with cupcake papers. Beat 12 tablespoons butter, sugar, and 1 1/2 teaspoons lime zest until light and fluffy. Starting and ending with an egg, alternate beating in eggs and flour until each is thoroughly incorporated. Beat in lime juice and vanilla until just incorporated. Divide batter evenly among prepared pans. Bake until golden brown, 15 to 17 minutes. Remove from oven, let cupcakes stand a couple of minutes; turn onto a wire rack to cool.

Meanwhile, beat remaining 4 tablespoons butter, 1 1/2 teaspoons zest, and the cream cheese until smooth; beat in condensed milk and sugar. Frost and serve.

18 Comments

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rosesarered23 on 8.9.2010

Very easy to make! And the batter tasted delicious, if that’s any indication. In any case I’m taking these to work tomorrow so we’ll just put it to a review board. I’m sure they’ll go over well. My mom inhaled the one I gave her. :P

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kimjk on 7.13.2010

Made these yesterday. Very easy and good! We tinted our frosting lime green and added sprinkles of lime zest. Was pleased the lime flavor was subtle and not overpowering. Will definately make again!

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Amy1968 on 7.12.2010

Although I love them, as an official Floridian, I must tell you that these can’t be called Key Lime UNLESS they are made with actual Key Limes and or Key Lime Juice. But Standard Lime Cupcakes just doesn’t sound that good – guess I’ll let you slide. :-)

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hazellehman on 7.12.2010

I tried these this weekend and everybody loved them. I did mess up though and used the full 2 sticks in the batter and then used another 4 T. in the frosting. Maybe that is why everyone liked them.

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Momof2Boys on 7.12.2010

I made these on Saturday and they were delicious. However, the extras I had put in the fridge and the next day they were really hard and tough. Any suggestions? I assumed they needed to be put in the fridge because of the cream cheese icing.

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wnderlnd on 7.20.2010

I made the cupcakes following the recipe exactly. The cupcake was easy enough to make, but it was too dry, and very crumbly. The best part (and only part for me) was the baked crunchy cupcake top–think muffin top.

The frosting was quite tasty and had a nice lime flavor, but was a bit thin and made almost twice a much as needed. I also used half the condensed milk as it was getting too sweet.

My children and husband liked them more than me. I still prefer cakes made with sour cream that are more moist.

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lattemama on 7.14.2010

These were so good!

The cake was tasty by itself but definitely benefited from the frosting. Even the husband who prefers his cupcakes unfrosted (heathen!) liked it better embellished.

Serving them tomorrow for my daughter’s 6th birthday party.

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Chloe on 7.12.2010

i loved these. i thought they were adorable and pretty tasty. i added more lime juice to the batter and to the frosting cause that’s just the way i roll.

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jen12345 on 7.12.2010

Great idea..however the cake is very, very heavy. Instead I think I would use a plain cake base using sour cream and add the key lime juice and zest for flavor. For the frosting I would use 1/4 cup condensed milk instead of 1/2 cup, because it seemed a little too runny.

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burlindc on 7.10.2010

Just the right amount of lime and sweetness. Delicious!

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