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Key Lime Cupcakes

Key Lime Cupcakes
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Calories 361 cals
Total Fat 11 g
Cholesterol 56 mg
Dietary Fiber 0 g
Sodium 162 mg
Protein 3 g
Total Carbohydrate 56 g
(5)

Prep Time: 25 Minutes

Time to Table: 1 Hour 25 Minutes

Serves: 18

Ingredients

  • 3/4 cup butter, softened, divided
  • 1 1/2 cups granulated sugar, divided
  • 1 tablespoon grated lime peel
  • 2 large eggs
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup Daisy Sour Cream, divided
  • 1/4 cup plus 2 tablespoons Key lime juice, divided
  • 1/4 cup plus 1 tablespoon milk, divided
  • 4 cups powdered sugar
  • 1/2 teaspoon vanilla extract

Directions

Heat the oven to 350 degrees. Line 18 regular size muffin cups with paper liners or spray with cooking spray. In a large bowl, beat 1/2 cup of the butter and 1 1/4 cups of the sugar with electric mixer on medium speed until creamy. Add the lime peel and eggs. Beat the batter until smooth and creamy, scraping the sides of the bowl if necessary. Add the flour, baking powder, baking soda and salt. Beat on low speed until moistened. Add 3/4 cup of the sour cream, 1/4 cup of the lime juice and 1/4 cup of the milk. Beat on low speed until mixed. Beat on medium speed until smooth and creamy. Spoon the batter evenly in the muffin cups, filling about 3/4 full. Bake for 20 to 24 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes. Remove the cupcakes from the pans to a cooling rack. Meanwhile, in a small saucepan, heat remaining 1/4 cup granulated sugar and 2 tablespoons lime juice over medium heat until the sugar is dissolved. Spoon the glaze over the warm cupcakes. Cool completely (about 30 minutes). In a large bowl, beat the remaining 1/4 cup butter, 1/4 cup sour cream, 1 tablespoon milk, powdered sugar, and vanilla extract with electric mixer on low speed until moistened. Beat on medium speed until smooth and creamy. Frost the cooled cupcakes. *Tip, if Key limes are not available, larger limes can be substituted.

Reviews

Average Rating:
5 out of 0 5
(5)
Dipone 11/05/2017

I just made these and their are packed with flavor. Very good recipe. I replaced the sugar with stevia in the raw. Low crab. Some what!

Fabyhdz90 07/13/2017

I did this recipe as a regular key lime pie and we absolutely love it! Was very easy to make it and we never taste such a great dessert before. We love key lime pies but this one was a totally new way to make it and eat it!

MarthaV13 06/26/2017

Recieved Diasy's Sour Cream complimentary. My goodness can't put it down. So I decided to try this awesome recipe!!!! I will be doing it again for the 4th of July!!!! It will be a big hit. So tasty, full of flavor and soooo easy to make. I enjoyed making them and hoping to try some new recipes as well.

Tami2017 06/13/2017

These Key Lime cupcakes with Daisy sour cream are out of this world not only are they moist but they wouldn't stay on the table at my daughters graduation party!! I tried this recipe when I received Daisy sour cream free for review and now my family has made me promise to make these cupcakes for every family function!!

Happy biscuit 10/02/2016

These cupcakes were soooooo good! Very moist and flavorful, and the frosting was fantastic. We used them as party favors and they were a big hit, I highly recommend these.

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