Key Lime Ginger Mini Cupcakes Recipes

KEY LIME CUPCAKES

Steps:

• For the cupcakes:
• Preheat oven to 350°F/180°C. Line a 12-muffin tin with liners.
• To a bowl add the butter and sugar and beat until light and pale using an electric mixer. Add the eggs, one at a time and beat until mixed. Add the milk, key lime, zest and juice, beat until well mixed.
• Add the flour, baking powder and salt a little at a time and beat on low until well mixed and smooth. Don't overmix once you add the flour. If the mix is too thick, add a little more milk. You want a pourable consistency, but not too runny.
• Use an ice cream scoop to add divide the batter between all the cups, a little over halfway filled.
• Bake for 20 minutes until golden. When a toothpick inserted in the center it should come out clean.
• Remove from the oven and cool the cupcakes on a wire rack.
• For the frosting:
• Beat the cream cheese and butter with an electric mixer. Slowly add powdered sugar while beating. Add lime juice zest. Don't overmix or it will be too soft to pipe.
• To get the two-tone piping, transfer 2 tablespoons of the frosting to a separate bowl and mix with the green and yellow coloring until it is lime green.
• Refrigerate the frosting for 30 minutes to make it firm for piping
• Add the piping tip of choice to a piping bag (I used a start tip). Hold the tip and turn the bag inside out over your hand, paste the green frosting to the side of the bag, close to the tip. Use a separate spoon to add the white frosting to the other side of the bag. Whatever ratio you use, you want more white than green. Pipe onto the cupcakes.

KEY LIME GINGER MINI CUPCAKES

Steps:

• Preheat oven to 350 degrees and spray a 24 cup minimuffin pan with spray or butter lightly. Open the bag of crystallized ginger and pop a few in your mouth for "cooking inspiration".
• Combine the first seven ingredients in a large bowl. Next cream the butter and sugar, next adding eggs one at a time. Eat some more crystallized ginger (mmnnnn). Add the lime juice, peel and vanilla extract and blend. The mix will appear curdled. Better eat just a few more pieces of the ginger to fuel your energy stores for the last steps. Then add the dry ingredients and the buttermilk in alternating batches, starting with the flour mix.
• Spoon batter to the top of the cups of the pan and bake 16-18 minutes, or until a toothpick comes out clean. Restrain yourself from "taste testing" half the batch (try to limit to just 4 or 5:), and place them to cool on a rack.
• In the meantime, cream the cream cheese, butter, lime juice and peel, and vanilla until smooth and whisk in the powdered sugar, beating until the frosting is smooth. Lick the whisk clean and use a clean spatula to spread frosting across the tops of the remaining cooled cupcakes. Take the time to dip a clean finger in the frosting every once in awhile, just to make sure it hasn't changed for some unlikely reason. When done frosting, sprinkle what's left of the crystallized ginger on what's left of the cupcakes that actually have frosting and hide until time to serve.
• Makes 72, unless recipe is followed exactly including tasting notes.

MINI KEY LIME CUPCAKES

Steps:

• In large bowl, beat pudding mix and whipping cream with wire whisk 2 minutes.
• Let stand 3 minutes.
• Beat in 1/4 cup Key lime juice and the food color; stir in powdered sugar until smooth. Cover and refrigerate.
• Heat oven to 375°F (350°F for dark or nonstick pans).
• Place paper baking cup in each of 24 regular-size muffin cups.
• Make cake batter as directed on box.
• Spoon about 1 rounded tablespoonful batter into each muffin cup, using about half of the batter. (Muffin cups will be about 1/3 full.).
• Refrigerate remaining batter.
• Bake 12 to 16 minutes or until toothpick inserted in center comes out clean.
• Remove from pan to cooling rack.
• Repeat with remaining baking cups and batter.
• Cool cupcakes completely, about 15 minutes.
• Remove cupcakes from baking cups.
• Swirl about 2 teaspoons topping on top of each cupcake.
• Stir frosting in container 20 times.
• Gently stir in 1 tablespoon Key lime juice and the lime peel.
• Spoon topping into 1-quart resealable food-storage plastic bag.
• Cut 1/2-inch opening across bottom corner of bag.
• Squeeze 1 rounded teaspoonful frosting from bag onto topping.
• Garnish with fresh lime wedge, if desired.
• Store in refrigerator.

MINI KEY LIME 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 cup lime juice and the food coloring; stir in powdered sugar until smooth. Cover; refrigerate.
• Heat oven to 375* (350* for dark or nonstick pans). Place a paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box. Spoon about 1 rounded tablespoon batter into each muffin cup, using about half of the batter. (Muffin cups will be about 1/3 full.) Refrigerate remaining batter. Bake 12 to 16 minutes or until toothpick is inserted in center comes out clean. Remove from pan to cooling rack. Repeat with remaining batter. Cool cupcakes completely, about 15 minutes.
• Remove paper baking cups from cupcakes. Swirl about 2 teaspoons topping on top of each cupcake.
• Stir frosting container 20 times. Gently stir in 1 tablespoon lime juice and the lime peel. Spoon frosting into a 1-quart Ziploc bag. Cut an 1/2-inch opening from bottom corner of bag. Squeeze 1 rounded teaspoonful frosting onto topping. Garnsih with fresh lime wedge, if desired. Store in refrigerator.

MINIATURE SPICY KEY LIME CUPCAKES

Steps:

• Position a rack in the center of the oven and preheat to 325 degrees F. Line 3 miniature muffin tins with miniature paper liners.
• Make the cake mix according to the package directions. Spoon the batter into the paper liners, filling each about halfway full (about 2 teaspoons each). Bake until a cake tester inserted into the center of a cupcake comes out clean, 12 to 15 minutes. Place the muffin tins onto a cooling rack and cool completely.
• Meanwhile, whisk together the sweetened condensed milk and key lime juice. Pour the mixture into a small squeeze bottle.
• Put the heavy cream and confectioners' sugar in a large mixing bowl and use a hand mixer to whip to medium-stiff peaks. Transfer the whipped cream to a piping bag fitted with a large star tip. Alternatively, if you do not have a piping bag with a star tip, you can put the whipped cream into a large resealable bag and cut a corner of the bag to create your own piping bag. Refrigerate until ready to use.
• To assemble, place the tip of the squeeze bottle into the center of one cupcake. Press the tip about three-quarters of the way into the cupcake and squeeze a small amount of the key lime filling into the cupcake (the filling should just come to the top of the cupcake). Repeat this step with the remaining cupcakes.
• Pipe small mounds of the whipped cream on top of each cupcake. Garnish each cupcake with a light dusting of cayenne pepper and a sprinkle of lime zest.

MINI KEY LIME CUPCAKES

Steps:

• In large bowl, beat pudding mix and whipping cream with whisk 2 minutes. Let stand 3 minutes. Beat in 1/4 cup Key lime juice and the food color; stir in powdered sugar until smooth. Cover and refrigerate.
• Heat oven to 350°F (325°F for dark or nonstick pans). Place 24 of the paper baking cups in each of 24 regular size muffin cups. Make cake batter as directed on box. Spoon about 1 rounded tablespoonful batter into each muffin cup, using about half of the batter. (Muffin cups will be about one-third full.) Refrigerate remaining batter. Bake 11 to 15 minutes (14 to 20 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Repeat with remaining baking cups and batter. Cool cupcakes completely, about 15 minutes.
• Remove paper baking cups from cupcakes. Swirl about 2 teaspoons topping on top of each cupcake.
• Stir frosting in container 20 times. Gently stir in 1 tablespoon Key lime juice and the lime peel. Spoon frosting into 1-quart resealable food-storage plastic bag. Cut 1/2-inch opening from bottom corner of bag. Squeeze 1 rounded teaspoonful frosting from bag onto topping. Garnish with fresh lime wedge, if desired. Store in refrigerator.

KEY LIME CUPCAKES

Steps:

• To make the cupcakes: Preheat oven to 350 degrees. Line a standard muffin pan with 12 paper liners. Whisk both flours in a medium bowl. Beat butter in a large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time, then next 3 ingredients (batter may look curdled). Beat in flour in 3 additions, alternately with buttermilk in 2 additions. Spoon scant 1/3 cup batter into each liner.
• Bake cupcakes until tester inserted in center comes out clean, 20-25 minutes. Cool 10 minutes. Remove from pan; cool.
• To Make the frosting: Beat all ingredients together in a medium bowl until smooth.
• Spread frosting over cupcakes.