Ingredients
4 sheets refrigerated pie crust1 cup butter, softened2-1/2 cups sugar4 large eggs, room temperature1/2 cup Key lime juice2 cups all-purpose flour1-1/2 cups self-rising flour1-1/2 cups buttermilkFROSTING:12 ounces cream cheese, softened1-1/2 cups butter, softened1-1/2 teaspoons vanilla extract2-3/4 to 3 cups confectioners’ sugar6 tablespoons Key lime juiceFresh raspberries
Preparation
Preheat oven to 350°. Line 32 muffin cups with foil liners. On a work surface, unroll crusts. Cut 32 circles with a floured 2-1/4-in. round cookie cutter (discard remaining crust or save for another use). Press 1 crust circle into each liner. Bake until lightly browned, 10-12 minutes. Cool on wire racks.
In a large bowl, beat butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in lime juice. In another bowl, whisk flours; add to butter mixture alternately with buttermilk, beating well after each addition.
Pour batter into prepared cups. Bake until a toothpick inserted in center comes out clean, 20-22 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
In a large bowl, beat cream cheese, butter and vanilla until blended. Beat in enough confectioners’ sugar, alternately with lime juice, to reach desired consistency. Frost cupcakes; top with raspberries. Refrigerate leftovers.
