Key Lime Cupcakes

Key Lime Cupcakes
I’m already dreaming of weekend trips to the Keys…  moving in less than 60 days. I can hardly believe it. These key lime cupcakes are perfect for summer – fresh, tangy, tart and sweet. Plus – pie crust included.

Recipe: Key Lime Cupcakes
makes about 30 cupcakes

For the graham cracker crust:
2 cups of crushed graham crackers
1/3 cup of sugar
6 tablespoons of melted butter

For the cake:
3 sticks of unsalted butter, room temperature
2 3/4 cups of granulated sugar
3 cups + 2 tablespoons of flour
1 1/2 tablespoons of baking powder
3/4 tsp salt
3 egg whites
3 eggs
3/4 cup milk
3/4 cup buttermilk
2 tablespoons of lime zest
1 1/2 teaspoons of vanilla

For the filling:
1 stick of butter
3 tablespoons of flour
1 cup of heavy cream
1 cup of sugar
1 tablespoon of lime zest
1 teaspoon vanilla
pinch of salt

For the icing:
4 sticks of butter, room temperature
4 lbs of powdered sugar, sifted
2 tablespoons of lime zest
4 tablespoons fresh squeezed lime juice
2 tablespoons of heavy cream

key lime cupcake recipe

Prepare the filing first. I made mine the day night before, so the mixture can chill overnight in the fridge. Melt ingredients in medium saucepan, and bring to boil. Simmer for 30 minutes. Chill overnight. When you’re ready to fill the cupcakes, be sure the mixture is room temperature. It will be much easier to pipe the filling.

For the crust, mix the three ingredients in food processor. The mixture should hold firm and be a deeper brown. Add more melted butter, if needed. Add a tablespoon per cupcake to lined cupcake pan and press your fingers to the bottom of the pan to form a crust.

Preheat oven to 350 degrees. Beat unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes. Gradually add in eggs and egg whites, and beat on medium until blended. Mix together the baking powder, salt and flour in medium bowl, and buttermilk, milk, lime zest and vanilla in another. Alternate adding the mixtures until blended. Pour into lined cupcake pan and bake for 20-25 minutes. Cool completely before filling and icing.

When you’re ready to fill the cupcakes, use a piping bag with any large, round tip. I use a cupcake plunger (click here to buy one for yourself – it will come in handy) to remove the middle, fill the cupcakes with a teaspoon to teaspoon and a half of the filling. I trim the center so the top can fit back on nicely.

Next, prepare the icing. Whisk butter and powdered sugar on high – add lime zest, lime juice and cream (as needed) until desired consistency. Top with remaining graham cracker crumbs, or lime garnish.

key lime cupcake recipe

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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