thepioneerwoman5.0
Key Lime Cakes in a Jar
For a fun 4th of July dessert, whip up these fluffy key lime cakes in jars that kids and adults alike will love.
👥 12 Servings⏱️ Prep & Cook: 2h 10m⏳ Prep: 45 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●pan
- ●saucepan
📝 Preparation Steps
1
For the cakes: Preheat the oven to 350 ̊. Line a 12-cup muffin tin with paper liners. Sift the flour, baking powder and salt in a large bowl and set aside.
2
Beat the butter and sugar in a large bowl with a mixer on high speed until fluffy. Scrape the sides of the bowl and mix for a few more seconds. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and mix to combine. Add the flour mixture in three batches, alternating with the milk; mix for a few seconds on medium speed after each addition. Scrape the sides of the bowl, then mix a final time.
large eggs2
3
Divide the batter among the muffin cups and bake until a toothpick inserted into a cupcake comes out clean, about ⏱️ 20 minutes. Let cool ⏱️ 5 minutes in the pan on a rack, then remove the cupcakes to the rack to cool completely. Remove the wrappers.
4
For the lime syrup: Combine the sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar is dissolved. Stir in the lime zest and juice and let cool completely.
5
For the lime filling: Beat the heavy cream with 2 tablespoons sugar in a large bowl with a mixer on medium-high speed until soft peaks form. Set the whipped cream aside. Put the cream cheese, remaining 1/4 cup sugar and the lime zest in a separate bowl and beat with the mixer on medium speed until smooth and light, about ⏱️ 2 minutes. Add the condensed milk and lime juice and beat on low speed just until smooth. Fold in half of the whipped cream.
6
To assemble, slice the cupcakes in half horizontally and place a bottom piece in each of twelve 8-ounce mason jars. Spoon half the lime syrup over the cakes. Spoon the lime filling into the jars and top with the remaining cupcake pieces. Spoon the remaining syrup over the cakes. Top with the remaining whipped cream. Refrigerate at least ⏱️ 2 hours or overnight. Garnish with the macadamia nuts and lime slices before serving.
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