Key Lime Pie Cupcakes
For last month’s book club I had to make a southern food to fit the theme of the night. Whenever my family goes to Florida (though it’s been many years for me) we make a point to “test out” the key lime pie at basically every restaurant we go to. We are always on the search for the best one, though none are bad.
I thought I should try making key lime pie cupcakes. Please note – I understand that in no way should this recipe be called “key lime” maybe I should just name it “lime cupcakes” but for some reason that doesn’t sound appetizing to me. Take a look at my version of super simple key lime pie cupcakes.
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Step 1
Preheat your oven to 350 degrees and line your muffin tin with baking cups.
Step 2
In a medium-sized bowl beat together the cake mix, milk, eggs, melted butter, and 1 tablespoon of lime zest.
Step 3
Pour the cake batter into the baking cups filling each about 2/3 full.
Step 4
Bake for approximately 15 minutes or until a toothpick comes out clean.
Step 5
Make the filling by beating together the cream cheese, sweetened condensed milk, and lime juice.
Baking Tip: If your store has key lime juice buy it instead of regular lime juice.
Step 6
Use your cupcake corer to remove the center of each cupcake. Eat the cake that is removed – just kidding, you don’t have to but why not?
Step 7
Fill with the cream cheese filling (I just use a spoon to do this step).
Baking Tip: You will most likely have extra filling left over. I like to dip graham crackers in it to have as a snack throughout the week.
Step 8
Make the whipped cream by beating the heavy whipping cream until soft peaks form. Then add the powdered sugar and vanilla until stiff peaks form.
Baking Tip: Use clear vanilla extract if you want your whipped cream to look white. I always forget.
Pipe the whipped cream on top of each cupcake. I used this tip for my cupcakes but you can certainly frost the cupcakes however you wish.
Step 9
Make a crumbly topping by mixing together the melted butter, sugar, and graham cracker crumbs. Sprinkle over the whipped cream.
Step 10
Garnish with a lime triangle and lime zest. Store in the refrigerator.
Easy cupcakes with a cream cheese key lime filling topped with whipped cream and a graham crumble.
- 1 box white cake mix
- 4 eggs
- 1 1/4 cups milk
- 2/3 cup butter melted
- 1 tablepoon lime zest
- 4 ounces cream cheese softened
- 6 ounces sweetened condensed milk
- 1/4 cup lime juice (preferably key lime juice)
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1 tablespoon vanilla extract
- 1/4 cup graham crumbs
- 1 tablespoon sugar
- 2 tablespoons butter melted
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Preheat the oven to 350 degrees.
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Line a muffin tin with baking cups.
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Beat together the cake mix, milk, melted butter, eggs, and lime zest.
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Fill each baking cup 2/3 full.
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Bake for approximately 15 minutes or until an inserted toothpick comes out clean.
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For the filling beat together the cream cheese, sweetened condensed milk, and lime juice.
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Use a cupcake corer to remove the center of each cupcake and pour in the filling mixture.
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Make the whipped cream by whisking the heavy whipping cream until soft peaks form.
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Add the powdered sugar and vanilla extract and continue whipping until stiff peaks form.
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Frost the cupcakes with the whipped cream.
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Make the graham crumble by mixing the graham crumbs, sugar, and melted butter together. Sprinkle over each cupcake.
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Optional: Garnish the cupcakes with lime zest and a lime triangle.
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Store in the refrigerator.
You forgot to list eggs in ingredients….
Thank you for bringing this to my attention. I have now fixed it. The back of the cake mix box says to use three eggs but I almost always use one more egg any type I use a boxed cake mix. For this recipe I used a total of four eggs.