Key Lime Pie Cupcakes
These are moist, fluffy Key Lime Cupcakes with a graham cracker crust topped with smooth lime cream cheese frosting.
Servings: 15 cupcakes
Calories: 400kcal
Ingredients
Crust Ingredients
- 2 cups graham cracker crumbs
- 2 tablespoons sugar
- 3 tablespoons butter, melted
Cupcake Ingredients
- 1 cup white sugar
- 1 egg
- 2/3 cup milk or buttermilk
- 1/2 cup canola oil
- 1/4 cup fresh lime juice
- 2 tablespoons lime zest
- 3 tablespoons sour cream
- 1/2 teaspoons vanilla
- 2 cups all purpose flour
- 1/2 teaspoons baking soda
Frosting Ingredients
- 4 oz cream cheese
- 1 stick butter
- 3 tablespoons fresh lime juice
- 2 teaspoons lime zest
- 2½-3½ cups powdered sugar
Instructions
Cupcake Directions
- Line muffin tins with 15 paper lines. Combine graham cracker crumbs, 2 T sugar and 3 T melted butter in a small bowl. Spoon a tablespoon of the graham cracker crumb mixture into each muffin paper, pressing it in firmly with a spoon. Set aside.
- To make the cupakes, preheat the oven to 350 F. Whisk together the white sugar, egg, milk, oil, lime juice, lime zest, sour cream and vanilla. Gently stir in flour and baking soda until well combined, but don't over mix.
- Pour into the muffin tins, filling each liner about 3/4 full. Bake for 18-20 minutes until light and springy. Remove from oven and cool on wire racks.
Frosting Directions
- While the cupcakes are cooling set out the butter and cream cheese to soften. When cupcakes are cool, go ahead and make the frosting. In the bowl of a stand mixer, beat butter and cream cheese until light, fluffy and smooth.
- Add lime juice and lime zest. Add enough of the powdered sugar until it reaches a spreadable or pipeable consistency. Pipe or spread onto cupcakes.
Nutrition
Serving: 1g | Calories: 400kcal | Carbohydrates: 50g | Protein: 4g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Cholesterol: 46mg | Sodium: 219mg | Fiber: 1g | Sugar: 30g