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Key Lime Cupcakes

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Key Lime Cupcakes!

These cupcakes are filled with a sweet key lime filling and topped with key lime buttercream…what could be better than that?  Oh, how about a graham cracker crust on the bottom of the cupcake?  This dessert is as close to key lime pie as you can get…without it being a pie!  (printer friendly recipe)

INGREDIENTS: (makes 24 cupcakes)

Filling:

  • 1 cup key lime juice (a labor of love….!)
  • 1 can (14 oz.) sweetened condensed milk
  • 1 egg

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Cupcakes:

  • 2 cups of graham crackers (finely crushed)
  • 3 Tablespoons of butter (melted)
  • 1 boxed yellow cake mix (plus water, oil and eggs to make according to package)

Frosting:

  • 2 sticks (8 oz) salted butter (at room temp)
  • 2 sticks (8 oz) unsalted butter (at room temp)
  • 3 cups of powdered sugar
  • 2 teaspoons vanilla
  • 2 Tablespoons of key lime juice

DIRECTIONS:

Filling:

  • Mix together key lime juice, sweetened condensed milk and egg and pour into a small casserole.
  • Bake at 325F degrees for 15-20 minutes (until center is set)
  • Cool completely.

Cupcakes:

  • Mix crushed graham crackers with melted butter.
  • Spoon about 1 teaspoon of this mixture into 24 cupcake liners in muffin tins (you’ll have a little left to garnish with at the end)
  • Press crumbs firmly into bottom of cup (I find my Mini Tart Shaper to be very useful for this)
  • Make cake mix according to box, and divide batter equally between the 24 cupcake liners.
  • Bake according to directions on box
  • Remove from oven and cool completely.
  • Core cupcakes (I love my Cupcake Plunger– it is so quick to use and saves the core to place back on top of the filling- to see a picture of how it works, click here).
  • Spoon cooled  filling into a zip top bag and clip a corner off.

Spoon Key Lime Filling into a zip top bag!

  • Pipe filling evenly into each cupcake, saving about 1/4 of a cup of filling to drizzle on the top at the end.
  • Place top of core back in place (you can trim some of the bottom off to make room for the filling if you need to)

Frosting:

  • Place butter, powdered sugar, vanilla and 2 Tablespoons of key lime juice into a large bowl.
  • Using a mixer, beat on high until light and fluffy.
  • Pipe frosting on top of cupcakes and drizzle remaining filling on top.
  • Sprinkle with remaining graham crust crumbs and ENJOY!!!!

Key Lime Cupcakes!

My thoughts:  I created these for a graduation party.  The challenge was to create a key lime cupcake for someone who LOVES key lime pie.  Key lime pie is one of my favorite desserts, so it was a fun task.  These were a big hit.  I love the balance between the tart center and the sweet cupcake and frosting.  

It’s spring~ you NEED a key lime cupcake!!!

Key Lime Cupcakes!!

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