Key Lime Pie Cupcakes

I made these cupcakes for my husband’s birthday celebration last weekend, and they were a huge hit! The frosting is amazing (but who doesn’t love cream cheese frosting?), and the cake was light and fluffy. I made a few modifications to the original recipe, specifically omitting the pie-crust bottom and instead sprinkling the icing with crushed graham crackers. I also used regular lime juice and added lime zest to the icing to kick up the flavor. Next time, I want to try making these using lemon, which I think will be just as delicious.

Key Lime Pie Cupcakes
Yields 32
Write a review
Save Recipe
Print
Ingredients
  1. 1 cup of unsalted butter, softened
  2. 2 1/2 cups granulated sugar
  3. 4 eggs
  4. 1/2 cup key lime (or regular lime) juice
  5. 3 cups all-purpose flour
  6. 2 1/4 teaspoons baking powder
  7. 3/4 teaspoon salt
  8. 1 1/2 cups buttermilk
For the Frosting
  1. 12 ounces cream cheese, softened
  2. 1 1/2 cups butter, softened
  3. 1 1/2 teaspoons vanilla extract
  4. 2 teaspoons lime zest
  5. About 3 cups confectioners' sugar
  6. 6 tablespoons key lime (or regular lime) juice
  7. 4 graham crackers, crushed
Instructions
  1. Preheat oven to 350 degrees.
  2. Line muffin tins with 32 paper liners.
  3. In a bowl, sift together the flour, baking powder, and salt.
  4. In a separate bowl, beat together the butter and sugar until smooth. Add the eggs one at a time, beating well after each egg. Add the lime juice, and beat to combine.
  5. Add the flour mixture alternately with the buttermilk to the butter mixture, beating well after each addition.
  6. Scoop the batter into muffin cups, about two-thirds full.
  7. Bake for about 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
  8. Let cool in pans for 10 minutes. Remove cupcakes from pans to a cooling rack, and let them cool completely.
For the Frosting
  1. Beat together the cream cheese, butter, and vanilla until well blended. Add in lime zest. Slowly beat in sugar, about a 1/2 cup at a time, alternating with a tablespoon of lime juice. Beat until frosting reaches desired consistency.
  2. Frost cupcakes, and sprinkle with graham crackers.
  3. Store in refrigerator.
Adapted from Taste of Home
Adapted from Taste of Home
Seasoned to Impress https://seasonedtoimpress.com/
Print Friendly, PDF & EmailPrint Friendly