I bake over 200 of these cupcakes for our church suppers, and we always run out. If you can’t find Key lime juice, use lime juice. Just add a tad more sugar.
—JULIE HERRERA-LEMLER ROCHESTER, MN
PREP: 45 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 32 CUPCAKES
2 packages (14.1 ounces each) refrigerated pie pastry
1 cup butter, softened
2 1/2 cups sugar
4 large eggs
1/2 cup Key lime juice
2 cups all-purpose flour
1 1/2 cups self-rising flour
1 1/2 cups buttermilk
FROSTING
12 ounces cream cheese, softened
1 1/2 cups butter, softened
1 1/2 teaspoons vanilla extract
2 3/4 to 3 cups confectioners’ sugar
6 tablespoons Key lime juice
Fresh raspberries
1. Preheat the oven to 350°. Line 32 muffin cups with foil liners. On a lightly floured work surface, unroll the pastry sheets. Cut 32 circles with a floured 2 1/4-in. round cookie cutter (discard the remaining pastry or save for another use). Press one pastry circle into each liner. Bake for 10-12 minutes or until lightly browned. Cool in wire racks.
2. In a large bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating them well after each addition. Beat in lime juice. In another bowl, whisk flours; add to butter mixture alternately with buttermilk, beating well after each addition.
3. Pour batter into prepared cups. Bake for 20-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
4. In a large bowl, beat cream cheese, butter and vanilla until blended. Beat in enough of the confectioners’ sugar, alternately with lime juice, to reach the desired consistency. Frost the cupcakes; top them with raspberries. Refrigerate the leftovers.
NOTE As a substitute for 1 1/2 cups self-rising flour, place 2 1/4 teaspoons baking powder and 3/4 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup. Combine with an additional 1/2 cup all-purpose flour.