Best 4 Mini Key Lime Cupcakes Recipes
Indulge in a tantalizing journey of flavors with these delectable Mini Key Lime Cupcakes, a symphony of sweet and tangy sensations. Each bite is a burst of tropical zest, perfectly balanced with a velvety smooth filling and a delightful graham cracker crust. These miniature treats are not only visually stunning but also an explosion of taste that will leave you craving more.
Accompanying the Mini Key Lime Cupcakes recipe, you'll also discover variations that cater to different preferences and dietary restrictions. Embark on a culinary adventure with our Gluten-Free Mini Key Lime Cupcakes, a delightful option for those with gluten sensitivities. Experience the magic of Vegan Mini Key Lime Cupcakes, a plant-based rendition that is equally exquisite. And for those who prefer a richer indulgence, the Mini Key Lime Cupcakes with Cream Cheese Frosting offer an extra layer of decadent creaminess.
MINI KEY LIME CUPCAKES
Make mini cakes for maximum satisfaction. Cake mix and ready-to-spread frosting make prep super easy.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 48
Number Of Ingredients 11
Steps:
- In large bowl, beat pudding mix and whipping cream with whisk 2 minutes. Let stand 3 minutes. Beat in 1/4 cup Key lime juice and the food color; stir in powdered sugar until smooth. Cover and refrigerate.
- Heat oven to 350°F (325°F for dark or nonstick pans). Place 24 of the paper baking cups in each of 24 regular size muffin cups. Make cake batter as directed on box. Spoon about 1 rounded tablespoonful batter into each muffin cup, using about half of the batter. (Muffin cups will be about one-third full.) Refrigerate remaining batter. Bake 11 to 15 minutes (14 to 20 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Repeat with remaining baking cups and batter. Cool cupcakes completely, about 15 minutes.
- Remove paper baking cups from cupcakes. Swirl about 2 teaspoons topping on top of each cupcake.
- Stir frosting in container 20 times. Gently stir in 1 tablespoon Key lime juice and the lime peel. Spoon frosting into 1-quart resealable food-storage plastic bag. Cut 1/2-inch opening from bottom corner of bag. Squeeze 1 rounded teaspoonful frosting from bag onto topping. Garnish with fresh lime wedge, if desired. Store in refrigerator.
Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 110 mg, Sugar 14 g, TransFat 1/2 g
KEY LIME GINGER MINI CUPCAKES
A lightly gingery cake that leaves a lingering taste of spice and lime in your mouth for minutes after it's gone. Golden color and light texture, nothing like gingerbread. The contrast of ginger and lime seems made for each other. This recipe had origins in a Bon Appetite recipe using lemon, but I've made changes over time that has allowed evolution into it's own unique cake. Enjoy!
Provided by Kbakerbio
Categories Dessert
Time 47m
Yield 72 mini cupcakes
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees and spray a 24 cup minimuffin pan with spray or butter lightly. Open the bag of crystallized ginger and pop a few in your mouth for "cooking inspiration".
- Combine the first seven ingredients in a large bowl. Next cream the butter and sugar, next adding eggs one at a time. Eat some more crystallized ginger (mmnnnn). Add the lime juice, peel and vanilla extract and blend. The mix will appear curdled. Better eat just a few more pieces of the ginger to fuel your energy stores for the last steps. Then add the dry ingredients and the buttermilk in alternating batches, starting with the flour mix.
- Spoon batter to the top of the cups of the pan and bake 16-18 minutes, or until a toothpick comes out clean. Restrain yourself from "taste testing" half the batch (try to limit to just 4 or 5:), and place them to cool on a rack.
- In the meantime, cream the cream cheese, butter, lime juice and peel, and vanilla until smooth and whisk in the powdered sugar, beating until the frosting is smooth. Lick the whisk clean and use a clean spatula to spread frosting across the tops of the remaining cooled cupcakes. Take the time to dip a clean finger in the frosting every once in awhile, just to make sure it hasn't changed for some unlikely reason. When done frosting, sprinkle what's left of the crystallized ginger on what's left of the cupcakes that actually have frosting and hide until time to serve.
- Makes 72, unless recipe is followed exactly including tasting notes.
MINI KEY LIME CUPCAKES
This is from the 2008 Betty Crocker Calendar *You'll need 5 Key limes to make this recipe. Remember, when your shopping for Key Limes - they are smaller than regular limes, about the size of a golf ball.
Provided by Celeste
Categories Dessert
Time 37m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, beat pudding mix and whipping cream with wire whisk 2 minutes. Let stand 3 minutes. Beat in 1/4 cup lime juice and the food coloring; stir in powdered sugar until smooth. Cover; refrigerate.
- Heat oven to 375* (350* for dark or nonstick pans). Place a paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box. Spoon about 1 rounded tablespoon batter into each muffin cup, using about half of the batter. (Muffin cups will be about 1/3 full.) Refrigerate remaining batter. Bake 12 to 16 minutes or until toothpick is inserted in center comes out clean. Remove from pan to cooling rack. Repeat with remaining batter. Cool cupcakes completely, about 15 minutes.
- Remove paper baking cups from cupcakes. Swirl about 2 teaspoons topping on top of each cupcake.
- Stir frosting container 20 times. Gently stir in 1 tablespoon lime juice and the lime peel. Spoon frosting into a 1-quart Ziploc bag. Cut an 1/2-inch opening from bottom corner of bag. Squeeze 1 rounded teaspoonful frosting onto topping. Garnsih with fresh lime wedge, if desired. Store in refrigerator.
Nutrition Facts : Calories 269, Fat 11.1, SaturatedFat 4.4, Cholesterol 20.8, Sodium 241.7, Carbohydrate 41.7, Fiber 0.2, Sugar 32.5, Protein 1.3
MINI KEY LIME CUPCAKES
Make mini cakes for maximum satisfaction. Cake mix and ready-to-spread frosting make prep super easy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 48
Number Of Ingredients 11
Steps:
- In large bowl, beat pudding mix and whipping cream with whisk 2 minutes. Let stand 3 minutes. Beat in 1/4 cup Key lime juice and the food color; stir in powdered sugar until smooth. Cover and refrigerate.
- Heat oven to 350°F (325°F for dark or nonstick pans). Place 24 of the paper baking cups in each of 24 regular size muffin cups. Make cake batter as directed on box. Spoon about 1 rounded tablespoonful batter into each muffin cup, using about half of the batter. (Muffin cups will be about one-third full.) Refrigerate remaining batter. Bake 11 to 15 minutes (14 to 20 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Repeat with remaining baking cups and batter. Cool cupcakes completely, about 15 minutes.
- Remove paper baking cups from cupcakes. Swirl about 2 teaspoons topping on top of each cupcake.
- Stir frosting in container 20 times. Gently stir in 1 tablespoon Key lime juice and the lime peel. Spoon frosting into 1-quart resealable food-storage plastic bag. Cut 1/2-inch opening from bottom corner of bag. Squeeze 1 rounded teaspoonful frosting from bag onto topping. Garnish with fresh lime wedge, if desired. Store in refrigerator.
Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 110 mg, Sugar 14 g, TransFat 1/2 g
Tips for Making Mini Key Lime Cupcakes:
- Use fresh key limes. Key limes have a more intense flavor than regular limes. If you can't find key limes, you can use regular limes, but you may need to add a little extra zest to compensate for the flavor difference.
- Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, which will make the cupcakes light and airy.
- Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
- Use buttermilk in the batter. Buttermilk will help to tenderize the cupcakes and give them a moist crumb.
- Don't overmix the batter. Overmixing can develop the gluten in the flour, which will make the cupcakes tough.
- Bake the cupcakes at a moderate temperature. This will help to prevent them from browning too quickly.
- Let the cupcakes cool completely before frosting them. This will help to prevent the frosting from melting.
Conclusion:
Mini Key Lime Cupcakes are the perfect dessert for any occasion. They are light, airy, and have a delicious key lime flavor. The frosting is the perfect complement to the cupcakes, and it adds a touch of sweetness and richness. These cupcakes are sure to be a hit with everyone who tries them!
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