Key Lime Cupcakes

The best of key lime pie, in a cupcake!

https://www.cutoutandkeep.net/projects/key-lime-cupcakes-3 • Posted by Shirley G.

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

You will need

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

Project Budget

Time

Difficulty

Description

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

Instructions

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