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Key Lime Pie Cupcakes

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Key Lime Pie Cupcakes combine the tangy flavor of key lime pie with the convenience of a handheld treat. These cupcakes feature a moist lime-infused cake, a creamy key lime filling, and a smooth key lime buttercream frosting, all topped with a graham cracker crumble for added texture.

Ingredients

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For the Cupcakes:

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 tablespoon key lime zest
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk, at room temperature

For the Key Lime Filling:

  • 8 ounces cream cheese, softened
  • 1/2 cup sweetened condensed milk
  • 1/4 cup key lime juice

For the Key Lime Buttercream:

  • 1 cup (2 sticks) unsalted butter, softened
  • 6 to 8 cups powdered sugar
  • 1/2 cup reserved Key Lime Filling
  • 1/4 cup key lime juice
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt

For the Graham Cracker Crumble:

  • 2 graham cracker sheets, crushed
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon light brown sugar

Instructions

  1. Prepare the Cupcakes:
    • Preheat the oven to 350°F (175°C). Line 24 muffin cups with paper liners.
    • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
    • In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
    • Add the eggs one at a time, beating well after each addition. Mix in the key lime zest and vanilla extract.
    • Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
    • Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
    • Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  2. Prepare the Key Lime Filling:
    • In a medium bowl, beat the cream cheese until smooth.
    • Add the sweetened condensed milk and key lime juice, and beat until well combined.
    • Reserve 1/2 cup of this mixture for the buttercream frosting. Refrigerate the remaining filling until ready to use.
  3. Prepare the Key Lime Buttercream:
    • In a large bowl, beat the softened butter until creamy.
    • Gradually add 3 cups of powdered sugar, beating until smooth.
    • Add the reserved 1/2 cup Key Lime Filling, key lime juice, vanilla extract, and salt. Beat until well combined.
    • Continue adding powdered sugar, 1/2 cup at a time, until the frosting reaches your desired consistency.
  4. Prepare the Graham Cracker Crumble:
    • Preheat the oven to 350°F (175°C). Line a baking sheet with foil.
    • In a small bowl, combine the crushed graham crackers, melted butter, and light brown sugar.
    • Spread the mixture in a thin layer on the prepared baking sheet.
    • Bake for 4 to 6 minutes, until golden brown. Remove from the oven and allow to cool completely, then crumble into small pieces.
  5. Assemble the Cupcakes:
    • Once the cupcakes have cooled, use a small knife to cut a cone-shaped piece out of the center of each cupcake.
    • Fill each cavity with the prepared Key Lime Filling. Replace the top portion of the cut-out piece to cover the filling.
    • Pipe or spread the Key Lime Buttercream over each cupcake.
    • Sprinkle the graham cracker crumble over the frosting.

Notes

  • For a more pronounced lime flavor, consider adding a bit more key lime zest to the batter and frosting.
  • If key limes are unavailable, regular limes can be used as a substitute.
  • Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.

Find it online: https://recipe.newsvks.com/key-lime-pie-cupcakes/