Comments on: Key Lime Cupcakes

By: rosesarered23

rosesarered23 — Mon, 09 Aug 2010 05:19:21 +0000

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.

By: wnderlnd

wnderlnd — Tue, 20 Jul 2010 16:04:53 +0000

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.

By: lattemama

lattemama — Wed, 14 Jul 2010 22:32:17 +0000

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.

By: kimjk

kimjk — Tue, 13 Jul 2010 17:47:55 +0000

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!

By: Amy1968

Amy1968 — Mon, 12 Jul 2010 20:28:39 +0000

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.

By: Chloe

Chloe — Mon, 12 Jul 2010 15:39:33 +0000

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.

By: hazellehman

hazellehman — Mon, 12 Jul 2010 15:36:04 +0000

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.

By: Momof2Boys

Momof2Boys — Mon, 12 Jul 2010 13:39:12 +0000

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.

By: jen12345

jen12345 — Mon, 12 Jul 2010 13:29:42 +0000

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.

By: Jani

Jani — Mon, 12 Jul 2010 03:22:03 +0000

This is really yummy, but, when I made it the frosting was very thin. My cream cheese was room temp, so not so thick. Is that why? Is it really just 1/2 C powdered sugar? What’d I do wrong? It tasted good, though!