Key Lime Pie Cupcakes

I have never actually had Key Lime Pie....maybe I should try that!....but these cupcakes we absolutely DELISH! The lime flavor was perfect and the the buttercream frosting was just the right touch. ANd look how pretty it is!!!!!! You put a graham cracker crust in the bottom of each cupcake wrapper and that really makes the cupcake!  I found the recipe on Elly Says Opa! blog.

The Recipe:

Key Lime Pie Filling

8 oz. mascarpone or cream cheese, at room temperature
1 (9 oz.) can sweetened condensed milk
5 oz. key lime juice

Place all ingredients in a mixer fitted with a paddle attachment, and mix on low for 30 seconds. Increase the speed to medium and blend for 2 minutes.

Refrigerate the filing for 2 or more hours.

Graham Cracker Crust

3/4 cup graham cracker crumbs
2 Tbsp. sugar
3-4 Tbsp. unsalted butter, melted

Prepare 2 muffin tins with liners.

In a food processor, blend together graham cracker crumbs and sugar. Add 3 Tbsp melted butter and pulse a few times. If it seems like it needs more butter, add the remaining tablespoon. Distribute evenly among cupcake liners and press down to form a shell.

Lime Cake

2.25 cups cake flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 cup unsalted butter, at room temperature
1.5 cups granulated sugar
2 egg whites
2 eggs
1 tsp. vanilla
1/2 cup milk
1/2 cup sour cream
1 Tbsp. lime zest

Combine flour, baking powder and salt in medium bowl; set aside.

Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy.

Add egg whites, beating well after each addition. Add eggs, beating well after each addition. Beat in the lime zest until blended.

Combine milk, vanilla, and sour cream in a bowl, whisking until incorporated.

With electric mixer at low speed, add flour mixture alternately with milk mixture, beating well after each addition.

Lime Buttercream

1 cup unsalted butter, at room temperature
6 to 8 cups powdered sugar
3 TBSP key lime juice, possibly more to thin out frosting
splash of vanilla

Beat together the butter, 3 cups of the sugar, key lime juice and vanilla on medium speed until smooth and creamy, about 3-5 minutes.

Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.

You may not need to add all of the sugar. If too thick, thin with more key lime juice. You can also use more lime juice if you want a more tart flavor.

WHAT I DID:

1-The biggest thing I did was I didn't use Key limes. They didn't have any at the store I was at and I didn't feel like hunting them down somewhere else. So I guess they're just Lime Pie Cupcakes! I don't know what key limes taste like, but the cupcakes were awesome with regular limes!

2- It takes ALOT of limes......they really aren't the juiciest fruit!

3- In the frosting I used about 3 1/2 Tablespoons of lime juice and about 5 cups of powder sugar.

SOOOO Delicious and PRETTY!