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.

Yup, used a cake mix – trying to clean out my pantry.

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.

Key Lime Pie Cupcakes

Easy cupcakes with a cream cheese key lime filling topped with whipped cream and a graham crumble.

Servings: 24 cupcakes

Ingredients

1 box white cake mix
1 1/4 cups milk
2/3 cup butter melted
1 tablepoon lime zest

Filling

4 ounces cream cheese softened
6 ounces sweetened condensed milk
1/4 cup lime juice (preferably key lime juice)

Whipped Cream

1 cup heavy whipping cream
3 tablespoons powdered sugar
1 tablespoon vanilla extract

Graham Topping

1/4 cup graham crumbs
1 tablespoon sugar
2 tablespoons butter melted

Instructions

Preheat the oven to 350 degrees.
Line a muffin tin with baking cups.
Beat together the cake mix, milk, melted butter, eggs, and lime zest.
Fill each baking cup 2/3 full.
Bake for approximately 15 minutes or until an inserted toothpick comes out clean.
For the filling beat together the cream cheese, sweetened condensed milk, and lime juice.
Use a cupcake corer to remove the center of each cupcake and pour in the filling mixture.
Make the whipped cream by whisking the heavy whipping cream until soft peaks form.
Add the powdered sugar and vanilla extract and continue whipping until stiff peaks form.
Frost the cupcakes with the whipped cream.
Make the graham crumble by mixing the graham crumbs, sugar, and melted butter together. Sprinkle over each cupcake.
Optional: Garnish the cupcakes with lime zest and a lime triangle.
Store in the refrigerator.