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I'm Diana.

I like to create pretty things and sweet treats, collect vintage finds, & build a beautiful life.

You can read more about me here.

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Everything on this page is original content that was written and photographed by me. Anything that I use as inspiration or ideas will be linked in the posts, &I hope that you will do the same.

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Monday
Jul222013

Key Lime Cupcakes

As much as I want to say this was my idea, it actually was a suggestion from a co-worker when I was trying to think up a cupcake to bring to a work function. I love citrus, and I especially love citrus in the summertime. Really, what could be better? And there is just something so special about a key lime pie. Maybe it's just that I love them and don't have the chance to eat it very often. Maybe it's the way the whipped cream is always piped onto and decorated with lime zest. Who knows. 

Once the idea was mentioned to me, I ran with it. These are a big hit. They feel like a lot of time and effort went into these, but they are actually relatively easy. Here we go...

Key Lime Cupcakes

Yields 48 cupcakes

Crust:

3c graham crackers, crusted

1/4c sugar

1/4tsp salt

11tbsp unsalted butter, melted

Cupcake:

14 tbsp butter, softened

1 3/4 c sugar

3 eggs

1 tsp vanilla

1 1/4 c milk

1/2 tsp salt

1 1/2 tsp baking powder

1/2 tsp baking soda

3 1/2 c flour

zest of a lime

juice from two limes

Preheat over to 350 degrees

To make the crust, mix melted butter, graham cracker crumbs, salt, and sugar until combined. Place one heaping tablespoon of crust mixture into the bottom of each liner and press down. Bake for 10 minutes.

In an electric mixer, cream butter and sugar until combined and fluffy. Add each egg, one at a time. Add vanilla, lime juice, and lime zest. Combine. In a separate bowl, sift flour, baking powder, baking soda, and salt. 

Add dry ingredients to the butter mixture, alternating between dry and milk. Only mix until combined so you don't overmix. Overmixing=dry cupcakes.

Fill each cupcake liner maximum 3/4 full. Bake for 15-20 minutes. After 15 minutes, keep a very close eye on them as you want them to stay pale on top, but still set inside. Cool completely.

Whipped Cream Frosting (Based on this recipe)

Yields enough for 48 cupcakes

4 tbsp sugar

2 c heavy whipping cream

2 tsp vanilla

Place bowl from electric mixer in freezer for 10 minutes prior to making whipped cream.

Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Whisk in vanilla to combine. 

Fill a pastry bag with whipped cream and pipe frosting onto cooled cupcakes. I piped mine with a 1M Wilton tip, but any larger tip will do. Top with green sprinkles, lime zest, or just leave it simple with the whipped cream.

Because this is a whipped cream frosting, these cupcakes can't sit around too long. You probably want to keep them in a cool environment and eat them within the day. Try not to eat all of them, I dare you!

People get impressed with the graham cracker crust the most, and it wasn't even difficult! Impress your friends and family! Do it!

Looking for more citrus cupcakes? Check out these Lemon Meringue Cupcakes or these Orange Creamsicle Cupcakes

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Reader Comments (5)

I like the graham cracker crust. very creative!

July 25, 2013 | Unregistered CommenterDina

Hi :) I’d love for you to come by and share this delicious recipe at my Saturday Spotlight Link Party, my readers would love it. Hope to see you there!

April

How much oil? Not listed on ingredients,????? should that say milk in recipe directions?

August 16, 2013 | Unregistered CommenterLori Martin

Thanks for pointing this out. I made the correction in the directions.

-Diana

August 16, 2013 | Registered CommenterDiana Campeggio

I made these last night and followed the directions exactly. I was so disappointed when the cupcake itself didn't have any lime taste to it all. Are the ratios for the lime juice and zest correct?

May 2, 2014 | Unregistered CommenterLeslie Ruth

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