{Revisited} Key Lime Pie Cupcakes

Key Lime Pie Cupcakes are one of my favorite cupcake recipes. So, why mess with a good thing? ... A challenge. 

One of my friends wanted a cupcake without sugar. Not just any cupcake, Key Lime Pie Cupcakes. I was reluctant at first, but decided that the worst that could happen is that nobody liked the cupcake. And I had a built in excuse!

This cupcake is by no means, sugar free. I just substituted where I could the fake stuff for the real stuff.

I wanted to make the cupcakes with Stevia. I heard it was the best and all natural. However, when I went to the store to pick some up I got confused and picked up Truvia baking blend sugar. It still says that it is all natural, but friends who know the difference say its not (apparently chemicals are natural?). Anyway, I encourage you to try out this recipe with Stevia instead and report back. 

Graham Cracker Crust
preheat oven to 350 degrees

1 1/4 cup graham cracker crumbs
2 tbsp Truvia baking blend
2 tsp pure maple syrup
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
3/4 Truvia baking blend

1 tbsp pure maple syrup

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 Elly Says Opa 
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 cracker crumbs if desired.

Key Lime Pie Cupcakes with fake sugar were a surprisingly big hit! For those that braved eating a cupcake with Truvia, they were happy with the tart lime taste and enjoyed them thoroughly. Two separate people, one without knowing about the sugar substitute, said it was their favorite cupcake ever!