Tuesday, June 12, 2018

Key Lime Pie Cupcakes

Hi friends!!! I made one of my favorite desserts for a party this weekend and they were a hit. If you are looking for a dessert idea for a Summer party, I have the recipe right here for you! These key lime cupcakes are so good and layered with a graham cracker's so much more than a regular cupcake. This lime flavor just has me just screaming Summer!
Here is what you will need....
For the cake batter
4 1/2 cups of Cake Flour
3 TSP of Baking Powder
1 TSP Salt
1 cup of Unsalted Butter (room temp)
2 1/2 cups of Sugar
3 Eggs (room temp)
3 TSP Vanilla
2 cups of Milk
Zest & Juice of 2-3 key limes or one lime

For the crust
1 1/2 cups of graham cracker crumbs
1/3 cups of sugar
6 TBSP of melted butter

Preheat your oven to 350.

First prepare the crust by mixing all three crust ingredients together. Mix until well combined.

Line your pan with a paper liner and add 1 TBSP of the crumb mixture to each cup. Using the back of the measuring spoon, gently press the mixture down.
Bake at 350 for 5 minutes. Now you can prepare the batter.

Sift your dry ingredients and set aside.

Beat the butter and sugar until creamy (3-5 minutes).

Add the eggs, one at a time, mixing after each addition

With mixer on low speed, add 1/3 of flour mixture. Blend and then add 1/3 of milk. Repeat this until all have been added. Add the zest and lime juice and mix until just combined.
Scoop into the graham cracker crust. I use an ice cream scoop here. You will want to fill them about 2/3 full. This will make 30-36 cupcakes
Bake for around 20-25 minutes, rotating the pan halfway through cooking time.

For the frosting
2 sticks of unsalted butter (room temp)
16 oz cream cheese (room temp)
2 tsp vanilla
2 1/2 cups powdered sugar
3-5 TBSP of fresh key lime juice (or regular limes if no key limes)
Zest of lime & graham cracker crumbs for topping

Beat the butter and cream cheese on medium speed until well combined.

Add the vanilla and blend.

Mix in the powdered sugar while the mixer is running at the lowest speed. Add in half a cup at a time.
Once the sugar has been added & combined, add some lime juice. You will need to mix it and do a little taste until you get it "limey" enough!

Then turn the mixer to high and whip the frosting until it is light and fluffy. Be sure to stop and scrape the sides and bottom of the bowl a couple times to avoid any lumps.

Frost the cupcakes using a larger round piping tip, or you can just spread on a thick layer with a knife.
I like to add a sprinkle of graham cracker crumbs and fresh lime zest on the top.

The perfect little Summer dessert!

See you soon, there's always room for one more at our family table.

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