Key Lime Pie Cupcakes

I haven't been able to get Key Lime Pie out of my mind. The intense, tart lime flavor contrasted by the sweet, crunchy graham cracker crust. I absolutely love it! 

Why Key Lime Pie? And why now? Maybe it is because a friend was craving it and posted that she obsessed with Key Lime Pie (Amber!) and the idea stuck. Maybe it is because I just made Margarita Cupcakes where lime stands out as a dominant flavor. Maybe its because I am leaving tomorrow to Mexico to sandy beaches. For me, thoughts of Key Lime Pie goes hand in hand thoughts of the beach. And I can't wait for the beach!

My friends must also have Key Lime Pie on the mind because when I asked them which cupcake to make next, the response was indeed, Key Lime Pie Cupcakes. 

Whatever the reason, Key Lime Pie Cupcakes had to be the next cupcake featured on High Altitude Cupcakes. When looking for a recipe, I knew that I wanted a cupcake that had a crunchy graham cracker crust, a tart key lime filling, and a lime cupcake base. I decided to adapt the Crème Brûlée Cupcakes I made for Valentine's and found a glorious Key Lime Pie Filling that features mascarpone cheese--the perfect complement to the freshly squeezed key lime juice and the perfect filling for Key Lime Pie Cupcakes! 


I was happy to see my local grocery store had a nice sized bag of key limes, 1 lb (from Mexico!) I juiced and zest the whole bag, perfect for this recipe. 

Graham Cracker Crust
preheat oven to 350 degrees

1 1/4 cup graham cracker crumbs
4 tbsp dark brown sugar
8 tbsp unsalted butter, melted

1. Combine all ingredients in a small bowl.
2. Press into liners to form a crust

Bake for about 5 minutes. Set aside to cool completely.

Key Lime Pie Cupcakes
adapted from Crème Brûlée Cupcakes

preheat oven to 350 degrees

3/4 cup butter, softened
1/2 cup dark brown sugar

1 cup caster sugar

4 eggs

16 oz all purpose flour

2 tsp baking powder

1/2 tsp salt

2 tbsp key lime zest

2 tsp vanilla

1 cup milk

1. In a large bowl combine flour, baking powder, and salt.
2. Cream butter and sugar with mixer on medium-high speed until light and fluffy.
3. Add eggs one at a time, mixing well between additions.
4. Add vanilla and key lime zest.
5. Using a wooden spoon, mix in flour and milk alternating between starting and ending with milk.

Fill liners to 3/4 full over the graham cracker crust. Bake for about 17 minutes or until a tester comes out clean. Makes 24 cupcakes.

Key Lime Pie Filling
recipe from Key Lime Pie Filling 
9 oz mascarpone cheese, at room temperature
9 oz sweetened condensed milk
5 oz freshly squeezed key lime juice

green and yellow food coloring (optional)

1. Combine all ingredients in mixer on medium-high speed until light and fluffy. 
2. Add food coloring if desired. 
3. Refrigerate for at least 2 1/2 hours.

Using the cone method, fill cupcakes with chilled Key lime Pie Filling.

Key Lime Buttercream

1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1/2 tsp salt
1 tsp vanilla extract
3 tbsp fresh key lime juice
3 tbsp of whipping cream
key lime zest graham cracker crumbs (optional)

1. In the bowl of a stand mixer fitted with the whisk attachment, cream softened butter, salt, and vanilla. Mix well. 
2. Add powdered sugar 1 cup at a time alternating with liquids. Add more cream/juice or powdered sugar to achieve desired consistency. 

Fill pastry bag with large tip and frost filled cupcakes. Top with zest and cracker crumbs if desired.

Key Lime Pie Cupcakes were a big hit and most ate them for breakfast! Perfect with a cup of coffee (I'm told, coffee yuck!) One coworker decided that I must make the next batch with KeKe- a key lime liquor. Yes please!