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keylime raspberry cupcakes

(1 rating)
Sammyj2489 avatar
Recipe by
Samantha Jacobs
@Sammyj2489
Manchester, NH

SOOOO rich and creamy, and sweet and tangy. I LOVE Keylime pie and I love raspberrys...and cupcakes, so here is their love child. =)

(1 rating)
yield 18 serving(s)
prep time 35 Min
cook time 20 Min
method Bake

Ingredients For keylime raspberry cupcakes

  • white cake recipe from : http://www.kingarthurflour.com/recipes/tender-white-cake-recipe
  • 1/3 c
    key lime juice( instead of vanilla and almond extract)
  • zest of 12 key limes
  • ( i used whole milk instead of yogurt)
  • FROSTING
  • 1/2 c
    butter softened
  • 7
    zested key limes, and the juice
  • 1/4 c
    lime juice
  • 4 1/2 c
    confectioners sugar
  • 1/2 pt
    raspberries
  • optional: milk to reach desired consistancy
  • CRUST
  • 1 c
    shredded sweetened coconut
  • 2 c
    crushed grahm crackers
  • 1/3 c
    melted butter

How To Make keylime raspberry cupcakes

  • 1
    CRUST!!!! use food processor to crush your crackers. Mix in your coconut. add the butter. push into the bottom of cupcake wrappers to forn a small crust. Cover with cake batter.
  • 2
    follow cake directions. then push a fresh raspberry into the center of your cake, right before baking.
  • 3
    frosting: ~Beat the softened butter first.
  • 4
    Slowly add the sugar one cup at a time until well incorporated.
  • 5
    add the lime zest and lime juice. continue mixing
  • 6
    add your raspberries and watch as your frosting becomes delightfully pink
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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