Key Lime Cupcakes

The best of key lime pie, in a cupcake!

Posted by Shirley G.

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For the cupcakes
Adapted from Martha Stewart's Glazed Lemon Cakes (Makes 24)

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You Will Need (17 things)

  • ½ cup unsalted Butter , at room temperature
  • 8 oz Cream Cheese , at room temperature
  • For the frosting :
  • 4 large Egg(s)
  • 2 cup Granulated Sugar
  • Zest and juice of 8 key Lime s
  • 1 tsp Vanilla Extract
  • 1 tsp Salt
  • 1 cup (2 sticks) unsalted Butter , room temperature
  • 3 cup All Purpose Flour
  • 2 cup Granulated Sugar
  • 1 cup plain Yogurt
  • 4 tsp Baking Powder
  • Zest and juice of 2 key Lime s
  • 1 ½ cup Confectioners Sugar
  • ½ tsp pure Vanilla Extract
  • 2 Graham Cracker(s) , for garnish

Steps (3 steps, 50 minutes)

  1. 1

    Preheat oven to 350°. Line a 12-cup tin with cupcake papers.

    In a medium bowl, whisk the flour with the baking powder and salt. In a small bowl, whisk together the yogurt, vanilla, and zest and juice. Set aside.

    With an electric mixer, cream butter and granulated sugar until light. Add eggs one at a time, beating well after each addition. With mixer on low speed, add flour mixture in three batches, alternating with two additions of yogurt mixture.

    Divide evenly among cupcake cups. Bake until a toothpick inserted in center of a cake comes out clean, 20 to 25 minutes. Cool 10 minutes in tin, then cool completely on a rack.

  2. 2

    Whip the cream cheese and butter together with an electric mixer. Add the other ingredients, and mix slowly, then faster, until combined. Scrape into a piping bag fitted with the tip of your choice, and pipe. I find it helps to put the piping bag into a tall drinking glass when scraping the frosting.

  3. 3

    Frost the cupcakes. Crush the graham crackers, then sprinkle over the frosted tops for garnish.