I’d like to think these cupcakes are probably my greatest creations to date.
Only cause I decided to go the extra step and put a graham cracker “crust” on the cupcakes to make them more like the pie.
And believe me. You won’t be missing the pie after having one of these. They’re out of this world.
As you read this entry, I’m probably scrambling around the house right now trying to find last minute items to shove into my carry-on bag for FBFOrl. This is the first time I’ve ever done the whole carry-on thing so that meant I had to buy all these travel sized liquids and toiletries. I’m the girl who loves having everything in full-size, but due to the short trip and not wanting to wait at baggage claim due to time constraints, I decided to be a big girl and go all carry-on. What’s funny, too, is that JetBlue allows their first bag free and I’m not even taking advantage of that, haha
Anyway, as I’m off to sunny Florida, more specifically DISNEY WORLD and FBF, I leave you with a summery treat and the last green thing for the week :) Key lime pie cupcakes. They taste JUST like the key lime pie that everyone is so fond of.
The graham cracker crust is there, the specks of lime on the frosting that also gives you that extra burst of key lime flavor and the light green cake. This is pretty much a perfect cupcake, in my eyes.
I had taste-testers for this cupcake (ie my coworker and Jason) and they both said “wow, these taste just like the real thing.” Maybe they were being nice to me, but I can tell you from my own mouth that they tasted like the real deal. Fake-out key lime pie, I tell ya!
Cupcake recipe adapted from Bon Appetit, September 2008, frosting recipe barely adapted from All Recipes, concept of adding a graham cracker crust by yours truly
Key Lime Pie Cupcakes
Yield: 1 dozen cupcakes | Prep Time: 15 minutes | Cook Time: 20-25 minutes
For the graham cracker crusts:
5 whole graham crackers, finely crushed
5 tbsp. butter, melted
1/4 cup sugar
For the cupcakes:
1 3/4 cups cake flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 stick, cold, unsalted butter, cut into 8 pieces
1 1/4 cups granulated sugar
2 large eggs, room temperature*
2 1/2 tbsp. key lime juice
1 tbsp. key lime zest
1 drop green food coloring
3/4 cup room temperature buttermilk*
For the frosting:
1/2 cup butter, softened
1 1/2 tsp. key lime zest
1 tsp. vanilla extract
1/8 tsp. salt
2 cups powdered sugar
3 tbsp. key lime juice
1 tbsp. key lime zest
- Preheat oven to 350 degrees and line a muffin pan with 12 cupcake liners.
- After you’ve finely crushed your graham crackers into crumbs (I pulsed it in a food processor), using a spatula, mix it with the melted butter and sugar until all is moistened.
- Drop a tablespoon of graham cracker crumbs into the muffin cups and using the bottom of a Tabasco jar, firmly pack and press the graham cracker crusts. I used a Tabasco jar because it was the perfect size.
- Bake for 5 minutes, remove from oven, set aside, and maintain oven temperature.
- In a medium bowl, combine cake flour, baking powder, baking soda, and salt. Set aside.
- In a bowl of a stand mixer, beat the butter on low until it’s softened. Then add the sugar and increase the speed to medium. Beat until light and fluffy, about 5 minutes. Then add 1 egg at a time, beating well after each addition.
- Add the lime juice, lime zest, and food coloring. Beat until well combined. It’ll look curdled but it’s okay :)
- Add the flour in 3 separate additions, alternating with the buttermilk in the beginning and then ending with the flour mixture. Mix until well combined after each addition.
- Fill the prepared cupcake liners with the batter, about 2/3 full.
- Bake for 20-25 minutes and let cool completely before frosting.
- While cupcakes are cooling, prepare the frosting by beating the butter and lime zest together for 3 minutes then add in the vanilla extract and salt. Combine well and slowly add in the powdered sugar, lime juice and lime zest. Spoon the frosting into a piping bag and pipe onto cooled cupcakes with whatever tip you prefer.
- Keep in an airtight container, in the fridge, for about a week.
Julie’s notes: If you are in a pinch and can’t wait for the eggs or buttermilk to come to room temperature, drop the eggs and bottle of buttermilk in a large bowl with warm water and have them sit in there for 10-15 minutes :)
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