So I was actually pretty excited that I didn’t have many plans last weekend. I set up all my photography stuff, finished these Key Lime Pie Cupcakes, and took tons of photos. Just snapped away to my heart’s content. I didn’t feel rushed or like I forgot something, which is pretty much how I’ve felt for the past three weeks.
Oh, I stuffed my face with cupcakes as well. Had plenty of time for that. 😉
Confessional moment: I’m not sure I’ve ever had a key lime pie? I’m not sure how this is possible. I guess I just don’t usually think of lime as a dessert flavor, so I always just skipped over it?
I now realize what I’ve been missing! My next mission is to get an actual slice of key lime pie somewhere, taste the real thing.
The second time, I pressed the crust into the cupcake liners, poured the batter on top, and then put them in the oven. Much more visually pleasing results. And I think the crust was just the right texture; it isn’t too crunchy and awkward when biting into a cupcake.
My parents took these to my grandmother’s house for a little family gathering, and they were practically all gone by the time I got there. Like, de-vour-ed. Devoured.
- 1 cup graham cracker crumbs
- 1/2 cup butter, melted
- 3/4 cup sugar
- 1/2 cup butter, softened
- 3 large egg whites
- 3 tbsp fresh key lime juice (can use bottled or regular if key limes aren't available)
- 1 tbsp lime zest
- 3/4 cup milk
- 1 1/2 cup flour
- 1 tsp baking powder
- Green food coloring, optional
- Yellow food coloring, optional
- 1 cup butter, softened
- 1-2 tbsp fresh lime juice (can use bottled or regular if key limes aren't available)
- 2 1/2 cups powdered sugar
- Lime slices for garnish
- Graham cracker crumbs for garnish
- Preheat the oven to 350 degrees and line two cupcake pans with paper liners.
- Combine graham cracker crumbs in a bowl and pour in the melted butter. Stir until all the crumbs are coated. Press about a tablespoon of the crumb mixture into the bottom of each paper liner. Set aside.
- In another bowl, combine sugar and softened butter. With a mixer (or stand mixer), beat on medium speed until fluffy. Add egg whites, lime juice, and lime zest, and mix well.
- Next, add the baking powder, half of the milk, and half of the flour mixture. Mix well, on low at first until mostly combined, and then on medium speed until completely combined.
- Repeat with the second half of the milk and flour.
- Then add one or two drops of each food coloring, depending on how vibrant you want the cupcakes to be. I went for a soft green, so I used about 1/8 tsp green gel food coloring, and a tiny drop of yellow gel food coloring.
- Bake cupcakes for 16-18 minutes, or until a toothpick can be inserted into the center of the cupcakes and come out clean. Let cupcakes cool completely before frosting.
- In the bowl of a stand mixer (or a large bowl with an hand mixer), beat butter on medium speed until smooth and creamy.
- Add lime juice and half of the powdered sugar. Mix on low speed until mostly combined, and then on medium high speed until completely combined. Repeat with second half of powdered sugar.
- Transfer frosting to a piping bag with a large star tip. Pipe frosting onto cooled cupcakes. Immediately sprinkle with graham cracker crumbs and add a lime slice.
Recipe from bethcakes. All images and content are copyright protected. Please do not use my images without permission. If you would like to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thank you.
You could add a little tequila to these and easily make margarita cupcakes, just sayin’.