Saturday, March 2, 2013

Key Lime Pie Cupcakes with Graham Cracker Frosting

Mini cupcakes for taste testing. Always a must!
I can be a sneaky person. You see, I organized a little Q1 bake-off at work and marketed it as a way to bring all of us closer together. While that was part of the reason, the main thing was getting people to bring in food which I then eat.

It had so-so results but remember I'm sneaky. So what did I do? Created a "finals" round of course!

The finals start this week and will have three competitors, myself included. I was originally going to make homemade oatmeal cream pies, but in lieu of a coworker transferring at the end of the week I decided to go with something she would enjoy.

Given key lime pie is her favorite dessert and I'm pretty awesome at making cupcakes (not that it shows on here) I created key lime pie cupcakes with graham cracker frosting. I will win based on this frosting alone.

Humble, I am not..... When it comes to cupcakes or frosting.

Key Lime Pie Cupcakes with Graham Cracker Frosting

Serves 12-15


For the cupcakes:
Adapted from here

1 1/2 cups all-purpose flour, sifted

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup milk (I used 2%)

2 teaspoons vanilla extract

2 tablespoons key lime juice + more for misting

1 tablespoon lime zest

1 stick butter, room temperature

3/4 cup sugar

1 egg, room temperature

2 egg whites, room temperature

For the graham cracker frosting:
Adapted from here

8 oz cream cheese, room temperature

1/4 stick butter, room temperature

2 1/4 cup powdered sugar

2 teaspoons vanilla extract

1 tablespoon key lime juice

1 1/3 - 1 1/2 cup finely crushed graham crackers

1/2 tablespoon lime zest,  for garnish


For the cupcakes:

Preheat oven to 350 degrees fahrenheit.

Mix together flour, baking powder, and salt in a medium bowl and set aside. In a separate, small bowl mix together the milk, vanilla, key lime juice, and lime zest.

Now, in a large mixing bowl cream butter until nice and fluffy. Add sugar and continue to mix until well combined. Next, add the egg and egg whites. Beat on high until you have a smooth batter.

Add half the flour mix and carefully beat until all clumps are gone, then add the milk mixture and beat until smooth.

Add the last half of the flour mix and mix well.

Line a muffin pan with liners and evenly distribute batter among liners. Bake for 20-25 minutes. Remove from oven and set somewhere to cool.

For the frosting:

Place cream cheese and butter into a large mixing bowl; beat on high until light and fluffy.

Add powdered sugar 1/3 cup at a time, stopping to scrape after each addition.

Once powdered sugar is well incorporated, add vanilla extract and key lime juice. Beat for 1 more minute.

Next, fold in the graham cracker crumbs until just incorporated.

Assembling the cupcakes:

Carefully place frosting into a piping bag with a large tip. Swirl a good amount of frosting onto each cupcake*. Garish with remaining lime zest.

Place cupcakes into a closed-top container (such as a tupperware). Either keep them on the counter for up to 3 days, refrigerator for up to 5 days, or freezer for up to 3 months.

Enjoy :)


Freeze leftover frosting in an air tight container for up to 3 months.

Pictures of the process:
For the cupcakes
The zest

Sift ze flour

Double yolk!
Mist tops with key lime juice
Stuff for the frosting

Make those crumbs

Carefully fold into frosting batter

Let loved one eat frosting out of piping bag.

Pipe frosting on top and devour.

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