I love these cupcakes. They taste just like key lime pie and are so yummy! I'm glad my sister only made the one batch though, because those things could be fatal to my figure lol
Adapted from Second Breakfast's Key Lime Cupcake
Makes 24 cupcakes
Ingredients:
1 cup (2 sticks) butter, room temperature
3 cups all-purpose flour
4 tsp baking powder
1/2 teaspoon salt
1 cup plain Greek yogurt
1 teaspoon vanilla extract
Zest and juice of 8 key limes
2 cups granulated sugar
4 large eggs
Key Lime Frosting (recipe below)
Graham cracker crumbs, for garnish
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.
Frost the cupcakes. Crush the graham crackers, then sprinkle over the frosted tops for garnish.
Key Lime Frosting
8 oz. cream cheese (1 bar), room temperature
½ cup (1 stick) butter, room temperature
Zest and juice of 2 key limes
1½ cups confectioners sugar
½ tsp pure vanilla extract
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 pastry bag fitted with the tip of your choice, and pipe.
Key Lime Cupcakes
Adapted from Second Breakfast's Key Lime Cupcake
Makes 24 cupcakes
Ingredients:
1 cup (2 sticks) butter, room temperature
3 cups all-purpose flour
4 tsp baking powder
1/2 teaspoon salt
1 cup plain Greek yogurt
1 teaspoon vanilla extract
Zest and juice of 8 key limes
2 cups granulated sugar
4 large eggs
Key Lime Frosting (recipe below)
Graham cracker crumbs, for garnish
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.
Frost the cupcakes. Crush the graham crackers, then sprinkle over the frosted tops for garnish.
Key Lime Frosting
8 oz. cream cheese (1 bar), room temperature
½ cup (1 stick) butter, room temperature
Zest and juice of 2 key limes
1½ cups confectioners sugar
½ tsp pure vanilla extract
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 pastry bag fitted with the tip of your choice, and pipe.
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