Best Key West Cupcakes Recipes
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
These need to be stored in the refrigerator
Provided by Samantha Bideau
Categories Cakes
Number Of Ingredients 9
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
KEY WEST CUPCAKES
Make cupcakes with a Key lime flavor twist! Both a filling and a frosting make them special.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 10
Steps:
- To make filling, in large bowl, beat pudding mix and whipping cream with whisk 2 minutes. Let stand 3 minutes. Beat in 1/4 cup lime juice and the food color; stir in powdered sugar until smooth. Cover and refrigerate.
- Heat oven to 350°F (325°F for dark and nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Spread 1 rounded tablespoonful filling on top of each cupcake. Stir frosting in container 20 times. Gently stir in 1 tablespoon lime juice and the lime peel. Spoon frosting into 1-quart resealable food-storage plastic bag. Cut 1/2-inch opening across lower corner of bag. Squeeze 1 tablespoon frosting from bag onto filling on each cupcake. Garnish with fresh lime wedge if desired. Store covered in refrigerator.
Nutrition Facts : Calories 280, Carbohydrate 36 g, Cholesterol 45 mg, Fat 3, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Cupcake, Sodium 220 mg, Sugar 27 g, TransFat 1 g
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