Key Lime Pie Cupcakes

When your key limes are all ripening at the same time, make cupcakes.  I have made lots of cupcakes in my time, but these were the best ever. Maybe, because I love the flavor of key limes.  I sent them into my husband's work, and they said, "they were over the top".

The key lime filling was amazing and the graham cracker topping took them over the top. The best part is you start with a box cake mix. 

The cake is moist and the key lime filling and frosting make a wonderful combination. Don't forget to add the crumble because it takes them over the top.

                      Recipe                                                Print

Key Lime Pie Cupcakes

Ingredients:

GRAHAM CRUMBLE

• 2 graham cracker rectangles, crushed
• 2 tablespoons butter, melted
• 1 tablespoon packed brown sugar

CUPCAKES

• 115 1/4 ounce box vanilla or white cake mix
• 1 tablespoon key lime zest

KEY LIME FILLING

• 1 8 ounce package cream cheese, softened
• ½ cup sweetened condensed milk
• 4 - 5 ounces key lime juice

KEY LIME BUTTERCREAM

• 1 cup butter, softened
• 6 - 8 cups powdered sugar
• ½ cup reserved Key Lime Filling
• ¼  cup key lime juice
• ¼ teaspoon vanilla
• ¼ teaspoon salt

Directions:

GRAHAM CRUMBLE

Preheat oven to 350 degrees F. Line a baking sheet with foil. In a small bowl combine graham
cracker crumbs, melted butter, and brown sugar. Spread crumb mixture in a thin layer on prepared pan.
Bake for 4 to 6 minutes or until golden. Cool completely before crumbling into small pieces.

CUPCAKES

Line 24 muffin cups with paper bake cups. Prepare cake mix according to package directions
adding 1 tablespoon key lime zest to the batter. Fill prepared muffin cups two-thirds full. Bake in a
350 degree F oven for 15 to 18 minutes or until cupcakes are golden brown and spring back when
lightly pressed. Cool on a wire rack for 10 to 15 minutes. Remove cupcakes from pan and cool completely
before filling and frosting.

KEY LIME FILLING

Meanwhile, in a medium bowl beat cream cheese, sweetened condensed milk, and 4 ounces key lime
juice with an electric mixer on medium speed until smooth. Beat in an additional 1 ounce lime juice if desired.
Reserve 1/2 cup filling for frosting; set aside.

KEY LIME BUTTERCREAM

In a large bowl beat together butter, 3 cups powdered sugar, reserved Key Lime Filling, key lime juice, vanilla, and
salt on medium speed until smooth. Gradually add remaining powdered sugar, 1 cup at a time, beating well after each
addition, until icing is thick and smooth.

TO ASSEMBLE

Using a cupcake corer or a small spoon, remove a portion of the center of each cupcake. Place filling in a large piping bag
and using a large round tip fill each cupcake. Using a piping bag with a large open star tip, frost each cupcake. Sprinkle
cupcakes with additional key lime zest and Graham Crumble. If desired, top each cupcake with half of a key lime slice.
Serve immediately or chill for up to 3 days

The post Key Lime Pie Cupcakes first appeared on Eclectic Red Barn.

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