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Key Lime Pie Cupcakes

Deliciously tangy cupcakes with a creamy key lime filling and a graham cracker crust base.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup melted butter
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 1/4 cup key lime juice
  • 1 tbsp key lime zest
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • Lime slices for garnish (optional)

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. Mix graham cracker crumbs and melted butter. Press 1 tbsp of mixture into the bottom of each cupcake liner.
  3. In a bowl, whisk flour, baking powder, and salt. Set aside.
  4. Cream softened butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
  5. Alternately add flour mixture and milk to the butter mixture, starting and ending with flour. Stir in key lime juice and zest.
  6. Divide batter evenly among cupcake liners. Bake for 18-20 minutes or until a toothpick comes out clean. Cool completely.
  7. Whip heavy cream and powdered sugar until stiff peaks form. Pipe onto cooled cupcakes and garnish with lime slices if desired.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett