Key Lime Cupcakes

Ingredients

Lime Pound Cake:

• 3 cup Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 2 cup Sugar
• 5 Eggs
• 3/4 cup Butter, melted
• 3/4 cup Shortening
• 2/3 cup Sour Cream
• 4 Tablespoon Lime Juice
• 1 Tablespoon Lime Zest

Key Lime Filling:

• (1) 14 ounce can Sweetened Condensed Milk
• 1/3 cup Key Lime Juice
• 2 Egg Yolks
• 1/4 cup Sour Cream
• 1-1/2 teaspoon Lime Zest

Frosting:

• 1/2 cup Shortening (Lard or Crisco)
• 1/4 cup Butter
• 1/2 pound Powdered Sugar
• 1/4 Tablespoon Vanilla
• pinch Salt

Toasted Coconut:

• 1 cup Sweetened Coconut

Directions 

Lime Pound Cake:

1. Mix dry ingredients together in a bowl and set aside. 
2. Cream sugar and eggs together until the mixture becomes smooth. The sugar should be fully dissolved (not gritty) and the mixture will become a light yellow. 
3. Add melted butter, shortening, sour cream, lime juice, and zest to the egg mixture. Beat together until well mixed. 
4. Add the flour slowly to the wet mixture. Mix well until all the flour is incorporated. Mixture will be thick. 
5. Divide batter evenly into 24 cupcake wrappers. 
6. Bake 350°F for 25 minutes then transfer to wire racks to cool. 

Key Lime Filling:

1. Mix all filling ingredients together well and place in a small saucepan. 
2. Cook 5 minutes, whisking constantly. 
3. Set aside and cool. 

Frosting:

1. Using a stand with a whisking attachment or a handheld mixer, whip butter and shortening together on high for 2-3 minutes until fluffy.
2. Add powdered sugar to the butter and shortening slowly, in batches, mixing well after each addition. 
3. Add vanilla and salt and whisk until smooth and fluffy.

Toasted Coconut:

1. Place coconut on a sheet pan. 
2. Bake at 350°F for 5 minutes. Remove from oven, mix, and bake another 3 minutes.
3. Remove from oven and cool.

Assembly:

1. Core the center of each cupcake.
2. Add a ring of frosting around the outer edge of each cupcake. 
3. Sprinkle toasted coconut on frosting ring. 
4. Fill each cupcake with key lime filling. Add enough to fill the cored center and to fill in the frosting ring. 
5. Makes 24 cupcakes, enjoy!

Nutrition

Servings: 24

Calories: 420

Fat: 23.9

Carbs: 48.8

Fiber: 0.8

Protein: 4.8