I recently posted a recipe for orange cupcakes that I’m equally obsessed with, so definitely try that recipe if you haven’t already! Your email address will not be published. The first one from another baker was a big fail. These would definitely be a hit at any party, Janette. For the juice, there’s fortunately bottled key lime juice that works quite well and is always available. Your email address will not be published. Love key limes and these cupcakes look gorgeous!. I didn’t do the 2 tone frosting but still very good. Jul 7, 2015 - Key lime cupcakes with key lime buttercream and a sweet filling! Place filling mixture inside a piping bag with a Wilton #230 filling tip attached. I love to hear from my readers! Slowly add remaining sugar, one cup at a time, until frosting is creamy and smooth. These turned out excellent!!! Don’t overmix or it will be too soft to pipe. The cupcakes are delicious! To get the two-tone piping, transfer 2 tablespoons of the frosting to a separate bowl and mix with the green and yellow coloring until it is lime green. It’s not necessary, but super cute. If you have never used key limes before, they are tiny! Key lime cupcakes have all the flavors of key lime pie in a pretty little cupcake. . Use room temperature ingredients. Enjoy the cupcakes. Beat the butter using a hand mixer or stand mixer until smooth. But I just couldn’t get enough of their tart and tangy deliciousness. Use a large cookie scoop to evenly fill the cupcake pan. I do not have a gluten-free cupcake recipe, but you can find a good gluten-free recipe and apply it to this recipe. Learn how your comment data is processed. Hi, I'm Amee and I'm completely obsessed with recipe makeovers! The cake part is essentially a wonderful vanilla cupcake that gets a key lime makeover with juice and zest from key limes. They turned out AMAZING. Mix in the sour cream, vanilla, and key lime zest, then add the egg whites, two at a time, scraping down the sides of the bowl so the batter gets evenly mixed. This site uses Akismet to reduce spam. ! I wanted to give the frosting a hint of lime green and I achieved this by adding a little green and yellow natural food coloring to get a vibrant lime green to a little of the frosting. In a mixing bowl, cream softened butter and 1 cup powdered sugar until blended. Zest and and juice a whole bunch of key limes. Cupcakes are great, just would like more of a Stronger Key like flavor. These don’t dome quite as well on top as some of my other cupcake recipes, but they are still delicious and nobody will know once the frosting is on. You might find it easier to use a garlic press to extract the juice from the limes than to juice them like you might oranges or lemons. Don’t rush this step as it should take about 3-4 minutes. Hi Sandy, I haven’t and I haven’t measured the amount of batter to know for sure if it would work. It’s all fixed now – there is no shortening in the recipe! Preheat oven to 350°F/180°C. This site uses Akismet to reduce spam. You can use my frosting recipe for the gluten free cupcakes. And it just didn’t even cross my mind until these were all finished. Add the piping tip of choice to a piping bag (I used a start tip). I'm Janette and I am the author, recipe developer, photographer, videographer and resident redhead behind Culinary Ginger. As an Amazon Associate I earn from qualifying purchases. I love the green stripe in the frosting! To a bowl add the butter and sugar and beat until light and pale using an electric mixer. The cupcake itself is flavored with key lime juice and beautiful like flecks of finely grated key lime zest. This recipe looks great- could I use normal limes instead if key limes? While holding a cupcake in one hand, use the other hand to insert the cupcake filling tip in the middle of the cupcake. Fill cupcake liners in a cupcake pan about 3/4 full, then bake for 15-17 minutes in a 350 degree F oven until done in the middle. I made these key lime cupcakes yesterday. Hi! Halved the recipe to make six and used real key limes! Whatever ratio you use, you want more white than green. In a mixing bowl, cream softened butter and 1 cup powdered sugar until blended. Slowly pull the tip up and out as you feel the cupcake start to expand. When a toothpick inserted in the center it should come out clean. thanks for the recipe. I then pasted it onto the inside of the piping bag, then filled with the white so as you pipe, it mixes in a little of the green to get this two-tone effect. Remove from the oven and cool the cupcakes on a wire rack. Add the powdered sugar in two batches, mixing on low speed until combined. Your eyes are not deceiving you, there is a slight green tinge to the frosting. I’ve been on a citrus dessert kick lately. Pipe frosting onto cupcakes and garnish with any remaining lime zest, if desired. But in making the frosting, the instructions say to combine the butter and shortening but there is no shortening listed in the ingredients section. Thank you so much for bringing that to my attention! Being smaller than regular limes, it does take longer to juice key limes and it takes more limes to get the juice, but the results are worth it because there is nothing better than freshly squeezed juice. Save my name, email, and website in this browser for the next time I comment. Comment document.getElementById("comment").setAttribute( "id", "ad5b0db1bb546dfd93eab18889f5b0b1" );document.getElementById("a744bc8bea").setAttribute( "id", "comment" ); Sheet Pan Greek Meatballs with Vegetables, Copyright © 2020 • Amee's Savory Dish • Privacy. It lends a nice, light key lime flavor to the cupcake. Add the flour, baking powder and salt a little at a time and beat on low until well mixed and smooth. You can also add more lime zest. It started with baking up a classic key lime pie recipe when I was exploring the foods that Florida is well-known for as part of my American Eats series. subscribe to our FREE newsletter: Key Lime Cupcakes have all the flavors of key lime pie in a pretty little cupcake. For extra key lime flavor in the cupcakes, you can add 1-2 tbsp key lime juice in place of some of the water used for the cupcake batter. I am a personal trainer, cancer exercise specialist, foodie, recipe developer, freelance content creator and breast cancer survivor. Substituting whole milk for water in a boxed cake mix will give you better results so your cheater cupcakes taste more like they were whipped up from scratch. Take a tropical vacation with these delicious and moist Key Lime Cupcakes topped with a key lime buttercream frosting and graham cracker crumbs! Use an ice cream scoop to add divide the batter between all the cups, a little over halfway filled. 1 box butter golden cake mix (prepared according to package directions for 24 cupcakes). These Key Lime Cupcakes are a light buttery cupcake with key lime filling topped with a rich and delicious key lime buttercream frosting. I hope this helps. The creamy key lime filling is what gives the cupcake so much flavor, along with the amazing key lime frosting. Refrigerate the frosting for 30 minutes to make it firm for piping. This looks scrumptious !! These cupcakes look so tasty. I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking. I just got a new recipe card system and it didn’t reimport the fully updated instructions from the previous one. Place filling mixture inside a piping bag with a Wilton #230 filling tip attached. Key lime juice and zest is in the cupcakes and the cream cheese frosting. If it leaves an indentation, they aren’t done yet. Yes, I used cream cheese frosting for extra flavor. It started with baking up a classic key lime pie recipe when I was exploring the foods that Florida is well-known for as part of my American Eats series. Key limes and I have been having a moment lately. Cool completely before frosting. May 8, 2020 Filed Under: Cupcakes, Desserts Tagged With: cupcakes, dessert, Your email address will not be published. Whisk together ½ cup key lime juice and the sweetened condensed milk. These Key Lime Cupcakes are a light buttery cupcake with key lime filling topped with a rich and delicious key lime buttercream frosting. Add the eggs, one at a time and beat until mixed. It really makes a difference to use room temperature eggs, butter, and sour cream. Bright and fresh lime flavor that’s a little tart, a little sweet, that make  for a bright summery dessert. Slowly add remaining sugar, one cup at a time, until frosting is creamy and smooth. Make boxed cake mix per package directions and bake into 24 cupcakes. Slowly pull the tip up and out as you feel the cupcake start to expand. Add the key lime zest and 3 tablespoons of the key lime juice, mixing well and adding additional key lime juice as needed to reach a good piping consistency. A citrus dessert is the best kind of dessert when it’s hot outside. Thanks so much. Whisk together ½ cup key lime juice and the sweetened condensed milk. But I just couldn’t get enough of their tart and tangy deliciousness. The cupcakes will be lighter because of it since the ingredients will be able to combine better when room temperature. If the mix is too thick, add a little more milk. They’ll be a hit! So delish and very limey. Also, be sure to use your limes while they are still fresh. You can also add a couple of tablespoons of key lime juice to the boxed cupcake batter, just be sure to take away 2 tbsp of the milk that you are replacing. Especially grateful as this was the second recipe I tried. Then the frosting gets the same treatment before being piped on and rolling the edges in crushed graham cracker crumbs for the complete key lime pie effect just in cupcake form. Please advise! I hope you enjoy them, I just made a practice batch of these that I plan on bringing to my moms surprise birthday this weekend (she loves key lime). Preheat the oven to 350 degrees F.  Line a cupcake pan with 12 cupcake liners. I am a southern girl raised in South Carolina and currently living in the Charlotte, NC area with my husband and two children. Beat the cream cheese and butter with an electric mixer. 8 tablespoons (113 grams) unsalted butter, softened at room temperature for 1 hour, 1 3/4 cups (238 grams) all-purpose flour, 8 ounces (226 grams) cream cheese, softened at room temperature for 1 hour, Green and yellow food coloring (optional). Required fields are marked *. Modified: Aug 26, 2020 by Amee Livingston. Don’t fill your cupcake liners more than 3/4 full. Required fields are marked *. Make the frosting by first beating the butter using a mixer until smooth, then adding the powdered sugar in two batches, mixing on low speed until combined. I would also leave out the orange extract and use all vanilla extract instead. You can test with a toothpick, but with cupcakes I always just press a finger on the top of one cupcake. Let me know if you have any questions. Mix in egg whites two at a time, mixing well after each addition and scraping down the sides of the bowl as needed. S’mores Cupcakes with Graham Cracker Frosting, Gingerbread Cupcakes with Eggnog Buttercream. Hi, I’m Amy! Pipe frosting onto cupcakes and garnish with any remaining lime zest, if desired. Yes, the cupcakes are just as good using regular limes. Be sure to FOLLOW ME on INSTAGRAM, PINTEREST, FACEBOOK, and TWITTER for more great recipe tips and ideas! Bright and fresh lime flavor that’s a little tart, a little sweet, that makes  for a bright summery dessert. Make sure to zest first, then juice, because it will be impossible to zest the key limes after you juice them. Your email address will not be published. Add lime zest, vanilla, lime juice and half and half. But I will definitely be making these again and going for the lime curd and graham cracker frosting variation next time. The tip looks like this…. Only 3 tablespoons are needed for the whole recipe, so it’s not that bad of a task. making these for mothers day hope it works out. Pipe onto the cupcakes. Whisk the flour, baking powder, and salt together in a separate bowl, then add those ingredients alternately with the milk and key lime juice, mixing and scraping between each addition until combined.