Key West Cupcakes Recipes

KEY LIME CUPCAKES

Steps:

• Preheat oven to 350°. Line 16 muffin cups with paper or foil liners., In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk cracker crumbs, flour, baking powder, cinnamon and nutmeg; add to creamed mixture alternately with milk, beating well after each addition., Fill prepared cups two-thirds full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese, butter and lime zest until blended. Beat in lime juice and vanilla. Gradually beat in confectioners' sugar until smooth. Pipe or spread onto cupcakes. Refrigerate until serving.

KEY LIME CUPCAKES

Steps:

• Make the lime curd: Combine the granulated sugar, egg and egg yolk, lime juice and cornstarch in a small saucepan. Cook over medium-low heat, whisking, until thick enough to coat a spoon, 8 to 10 minutes. Remove from the heat and whisk in the butter, a little at a time, until smooth. Strain through a fine-mesh sieve into a bowl, then stir in the lime zest and salt. Set in a larger bowl of ice and stir until the curd is completely cool. Press plastic wrap directly onto the surface; refrigerate until ready to use.
• Make the cupcakes: Preheat the oven to 350 degrees F and line a muffin pan with 12 cupcake liners. Pulse the wafer cookies in a food processor until finely ground. Melt 2 tablespoons butter; add to the processor and pulse until the mixture comes together. Press about 1 tablespoon crumbs into each muffin cup.
• Sift the flour, baking powder, baking soda and salt into a medium bowl; set aside. Combine the remaining 10 tablespoons butter and the granulated sugar in a large bowl and beat with a mixer on medium-high speed until fluffy, 5 minutes. Reduce the speed to low; beat in the eggs, one at a time. Add the vanilla, lime zest and juice and beat until well combined. Add the flour mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour mixture. Increase the speed to medium high and mix until combined.
• Divide the batter among the prepared muffin cups, filling each about three-quarters of the way. Bake until a toothpick inserted into the centers comes out clean, 20 to 22 minutes. Remove to a rack; let cool completely.
• Make the frosting: Beat the butter in a large bowl with a mixer on medium-high speed until fluffy, 5 minutes. Reduce the speed to low and beat in the confectioners' sugar. Increase the speed to medium high; add the sour cream, lime juice and salt and beat until fluffy, 2 more minutes.
• Place the lime curd in a pastry bag fitted with a 1/4-inch tip. Insert the tip into the center of each cupcake and squeeze to fill. Frost the cupcakes, then pipe more lime curd on top. Top with lime slices and zest.
• Cook's Note: Key limes are smaller and more tart than regular limes. If you can't find them, look for bottled Key lime juice and use regular lime zest.

KEY WEST CUPCAKES

Steps:

• In a large bowl, beat pudding mix and whipping cream with wire whisk 2 minutes. Let stand 3 minutes. Beat in 1/4 c. lime juice and the food coloring; stir in powdered sugar until smooth. Cover, refrigerate. Heat oven to 350*. Place paper baking cup in each 24 regular-sized muffin cups. Make and bake cake mix as directed on box, using water, oil, and e ggs. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely. Spread 1 tbs. filling (pudding mix) on top of each cupcake. Stir frosting in container 20 times. Gently stir in 1 tbs. lime juice and lime peel. Spoon frosting into resealable bag. Cut 1/2" opening from bottom corner of bag. Squeeze 1 tbs. frosting from bag onto filling on each cupcake. Garnish with fresh lime wedge or slice. Store covered in refrigerator.

KEY WEST CUPCAKES

Steps:

• 1. In large bowl, beat pudding mix and whipping cream with wire whisk 2 minutes. Let stand 3 minutes
• 2. Beat in 1/4 cup lime juice and the food coloring; stir in powdered sugar until smooth. Cover, refrigerate
• 3. Heat oven to 350*.
• 4. Place paper baking cups in each 24 regular size muffin cups. Make and bake cake mix as directed on box, using water, oil and eggs. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely
• 5. Spread 1 tablespoon filling (pudding mix) on top of each cupcake.
• 6. Stir frosting in container 20 times. Gently stir in 1 tablespoon lime juice and lime peel. Spoon frosting into resealable bag. Cut 1/2" opening from bottom corner of bag.
• 7. Squeeze 1 tablespoon frosting from bag onto filling on each cupcake. Garnish with fresh lime wedge or slice