Key Lime Pie Cupcakes

• 2 packages (14.1 ounces each) refrigerated pie pastry
• 1 cup butter, softened
• 2-1/2 cups sugar
• 4 large eggs
• 1/2 cup Key lime juice
• 2 cups all-purpose flour
• 1-1/2 cups self-rising flour
• 1-1/2 cups buttermilk
• 12 ounces cream cheese, softened
• 1-1/2 cups butter, softened
• 1-1/2 teaspoons vanilla extract
• 2-3/4 to 3 cups confectioners' sugar
• 6 tablespoons Key lime juice
• Fresh raspberries

1. Preheat oven to 350u0b0. Line 32 muffin cups with foil liners. On a lightly floured work surface, unroll pastry sheets. Cut 32 circles with a floured 2-1/4-in. round cookie cutter (discard remaining pastry or save for another use). Press one pastry circle into each liner. Bake 10-12 minutes or until lightly browned. Cool on wire racks.
2. In a large bowl, beat butter and sugar until crumbly. Add eggs, one 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.
3. Pour batter into prepared cups. Bake 20-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
4. 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.

pastry, butter, sugar, eggs, lime juice, flour, flour, buttermilk, cream cheese, butter, vanilla, sugar, lime juice, fresh raspberries

Taken from www.tasteofhome.com/recipes/key-lime-pie-cupcakes/ (may not work)