Key Lime Pie Cupcakes Recipe
"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. —Julie Herrera-Lemler, Rochester, Minnesota..."
INGREDIENTS
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2 packages (14.1 ounces each) refrigerated pie pastry
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1 cup butter, softened
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2-1/2 cups sugar
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4 eggs
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1/2 cup Key lime juice
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2 cups all-purpose flour
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1-1/2 cups self-rising flour
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1-1/2 cups buttermilk
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FROSTING:
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12 ounces cream cheese, softened
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1-1/2 cups butter, softened
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1-1/2 teaspoons vanilla extract
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2-3/4 to 3 cups confectioners' sugar
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6 tablespoons Key lime juice
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Fresh raspberries
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