Key Lime Pie Cupcakes

keylime cupcake

Key Lime Pie Cupcakes

My mom is a fan of key lime pie, so I decided one night I wanted to make key lime cupcakes to bring for dinner. I obviously had to make key lime pie in cupcake form, since cupcakes are probably my most favorite things to bake. These were a perfect summer dessert and a hit at the dinner! I’ll definitely make these again.

Ingredients:

Crust:

  • 1 cup crushed graham crackers
  • 1/3 cup brown sugar
  • 1/2 teaspoon cinnamon
  • pinch of salt
  • 1/2 cup (1 stick) unsalted butter

Cupcake:

  • 1 1/2 cups all-purpose flour
  • 1/2 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cups sugar
  • 2 large eggs, room temperature
  • 2 tables spoons finely grated lime zest (about 2 limes)
  • 2 tablespoons fresh lime juice
  • 1 teaspoon vanilla
  • 3/4 cup buttermilk

Frosting (original recipe):

  • 1 8-ounce package cream cheese, room temperature
  • 1 1/2 cups powdered sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 tablespoon finely grated lime peel (about 1 lime)
  • 1/2 teaspoon vanilla extract

Frosting (my version):

  • 1 8-ounce package cream cheese, room temperature
  • 3 cups powdered sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3 tbsp fresh lime juice (add gradually, taste as you add)
  • 1 tablespoon finely grated lime peel (about 1 lime)
  • 1/2 teaspoon vanilla extract

Directions:keylime cupcake1

  1. Preheat oven to 325 degrees.
  2. Take your graham crackers and break them down until they are fine. You can either crush them in a plastic bag or pulse them in a blender. Combine all of the “crust” ingredients together and add them to the cupcake liners. Be sure to pack down the crust. I used the bottom of a glass, which seemed to work well.
  3. Whisk together flour, baking powder, and salt.
  4. Using an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated. Beat in the zest of a lime and vanilla.
  5. Add flour mixture in batches, alternating with buttermilk and lemon juice, and beating until just combined after each.
  6. Add batter into liners, filling each to about 3/4 full.keylime cupcake3
  7. Bake for approximately 25 minutes (time depends on your oven) or until a tooth pick comes out clean…this is obviously the official way to check the “doneness” of your baked good 😉
  8. In an electric mixer, combine all of the frosting ingredients. I added more lime juice to the original recipe, because I wanted more of the lime flavor (the zest wasn’t enough). In order to accommodate the extra liquid, I added more powdered sugar.
  9. Garnish with the zest of a lime or a lime wedge.

Original recipe: loveandcupcakesblog

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