4 sheets refrigerated pie crust
1 cup butter, softened
2-1/2 cups sugar
4 large eggs, room temperature
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 oven to 350°. Line 32 muffin cups with foil liners. On a work surface, unroll crusts. Cut 32 circles with a floured 2-1/4-in. round cookie cutter (discard remaining crust or save for another use). Press 1 crust circle into each liner. Bake until lightly browned, 10 to 12 minutes. Cool on wire racks.
2. In a large bowl, beat butter and sugar until crumbly. Add eggs, 1 at a time, beating 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 until a toothpick inserted in center comes out clean, 20 to 22 minutes. 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 confectioners' sugar, alternately with lime juice, to reach desired consistency. Frost cupcakes; top with raspberries. Refrigerate leftovers.
Prize Winning Recipe
TOTAL TIME: Prep: 45 min. Bake: 20 min. + cooling
YIELD: 32 cupcakes.
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.
Nutrition Facts
1 cupcake: 368 calories, 21g fat (13g saturated fat), 78mg cholesterol, 256mg sodium, 42g carbohydrate (27g sugars, 0 fiber), 4g protein.