Key Lime Pie Cupcakes

So, after a week or so of mulling it over, I finally decided on the best way to go about making the key lime cupcakes that have been on my mind.  I took my inspiration from a couple of different recipes and pulled it together to make my own.  The result was pretty great, if you ask me!!

The basic idea for the cake itself came from Brown Eyed Baker's Lemon-Limoncello Cupcakes, and the graham cracker crust idea came from Annie's Eats.   Top it with a key lime cream cheese frosting and this is what you get....

Isn't it pretty?

How about that graham cracker crust?!

Ryan took a bite so you could see the filling...he's so helpful.

Key Lime Pie Cupcakes

Makes 12 cupcakes

Cupcakes:
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
2 ounces (1/2 stick) unsalted butter, at room temperature
2 ounces cream cheese, at room temperature
1 cup granulated sugar
3 large eggs
1/2 cup buttermilk
1/4 cup key lime juice (roughly 6-8 key limes)
Tbsp or so of key lime zest

Lime curd:
1-2 tbsp key lime zest
1/2 cup key lime juice
1/4 cup granulated sugar
1 egg + 1 egg yolk

Cream cheese frosting:
2 ounces unsalted butter, room temperature
4 ounces cream cheese, room temperature
2 tbsp lime juice
2 ish cups powdered sugar

Graham cracker crust:
3/4 cup graham cracker crumbs
1/8 cup sugar
2 1/2 tbsp unsalted butter, melted

Directions:
Preheat the oven to 350 degrees F.  Line one cupcake pan with paper liners.  In a small bowl, combine cracker crumbs, sugar, and melted butter.  Mix well with a fork.  Put 1 tbsp graham cracker mixture in the bottom of each cupcake liner and press into bottom. (FYI...I used the bottom of a small jelly jar to do this)  Bake for 5 minutes.  Remove from the oven, and maintain the oven temperature.

To make the cake batter, combine the flour, baking powder, and salt; set aside.  In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, cream cheese, and sugar on medium speed until light and creamy...about 2-3 minutes.  Add the eggs, one at a time, and beat well after each addition.  On low speed, add flour mixture and buttermilk alternately, beginning and ending with the flour.  Add the lime juice and zest and mix on low speed until incorporated.  Divide the batter between the 12 cupcake liners.  Bake for 20 minutes or until a toothpick inserted near the middle comes out clean.  Cool completely.

To make the lime curd, stir together the lime juice, zest, and sugar in a heavy medium saucepan and bring to a simmer over medium heat.  In a bowl, whisk together the egg and egg yolk.  Whisk the lime mixture into the eggs to temper them.  Scrape the mixture back into the pan and place over medium heat, whisking constantly until it thickens...about 5 minutes.  Do not let it boil.  Remove from the heat and cool completely.

To make the key lime cream cheese frosting, beat the butter and cream cheese in the bowl of a stand mixer, fitted with the paddle attachment, on medium speed until light and creamy...about 2-3 minutes.  Add the lime juice and beat for an additional minute.  Reduce the speed to low and add the powdered sugar, about 1/4 cup at a time, and beat until smooth.

Now to put it all together!  Use the large end of a melon baller to cut a hole into each cupcake.  Fill the hole with the lime curd.  Pipe the frosting onto the cupcakes and you are finished!!  Garnish with a slice of lime, if you would like.

Without a doubt, these cupcakes do take some time to make.  But I think they are very much worth the effort.  If you like the idea of key lime cupcakes, but want it to be a bit more simple, you could eliminate the lime curd and/or the graham cracker crust.  I'm sure they would still be yummy.  I think if I was going to do it this way, I would probably add more lime juice and zest to the cupcake batter.

(Recipe adapted from Brown Eyed Baker and Annie's Eats)