Key Lime Pie Cupcakes

A light lime cake filled with a key lime "pie" filling and a key lime buttercream adapted from The Nifty Cupcake. 

Makes 24 cupcakes


Lime Cake

2 1/4 c all purpose flour
1 tbsp baking powder
1/2 c salted butter, softened
2 eggs whites
2 eggs
1 1/2 tsp vanilla extract
1/2 c milk
1/2 c buttermilk
zest of 2 limes

Graham cracker crust (Reserve 2 tbsp for topping)

1 1/4 c graham cracker crumbs
6-8 tbsp butter, melted
4 tbsp sugar

Key Lime Pie Filling

1 9 oz can of sweetened condensed milk
5 oz cream cheese, softened
1/2 c + 2 tbsp key lime juice (Make sure it is KEY LIME juice and not just lime juice-you can now find this usually in your produce dept in one of those plastic limes that is smaller and lighter and will be labeled 'Key Lime' or I have bought this off of Amazon)
1 tsp vanilla extract

Key Lime Buttercream

2 sticks butter, softened
6-8 c powdered sugar
3-6 tbsp key lime juice
1 tsp vanilla extract

Toppings-optional

Reserved graham cracker crust
thinly sliced lime
toasted coconut flakes*



Graham cracker crust

Line 2 cupcake tins with liners.  In a medium bowl, combine graham cracker crust ingredients, starting with 6 tbsp of butter.  If it appears too dry, add additional melted butter.  Divide evenly among cupcake liners and press firmly into liner.

Cake

Preheat oven to 350 F.  Whisk flour and baking powder in a medium bowl.  In a large bowl, beat butter and sugar with hand mixer until light and fluffy.  Beat in egg whites, one at a time, beating after each addition.  Beat in eggs, one at time, beating well after each addition.  Beat in lime zest.  In a large liquid measuring cup, combine milk, buttermilk, and vanilla extract.  With hand mixer on low speed, alternate beating in flour mixture and milk mixture into butter mixture, starting and ending with flour mixture.  Distribute batter evenly over graham cracker crust.  Bake trays side by side, alternating once mid baking, for 18-20 minutes.  Let cool. 

Key Lime Pie Filling

In a large bowl, combine all ingredients, adding additional key lime juice to reach desired taste.  Refrigerate till ready to fill cupcake.

Key Lime Buttercream

Beat butter and vanilla extract till combined.  Beat in powdered sugar 1 cup at a time until you reach desired sweetness.  Add key lime juice 1 tbsp at a time till you reach desired consistency.

*To toast coconut flakes, preheat oven to 325 F, spread a 1/2 c of coconut flakes onto a parchment paper lined baking sheet and bake for 5-10 minutes, watching closely so not to burn or toast too dark.

Assemble

Using a sharp knife, cut out a 1 inch section from the cupcake.  Fill with key lime pie filling and top with part of removed cake.  Frost with key lime buttercream and sprinkle with reserved cracker crust, lime slice and toasted coconut.