Cook Time: 10-12 minutes

Prep Time: 20 minutes

Yield: 28 cupcakes

Recipe inspired by:
Caprial’s Desserts

Key Lime Pie cupcakes are just as amazing as key lime pie. The only difference between the pie and these cupcakes is the convenience and awesome look of the individual cupcakes. Key lime cupcakes do take a little advanced planning because the key lime curd needs to sit overnight to really set. However, you could buy pre-made key lime curd to speed things along.

Though I hate to call it “butter cream,” the American butter cream used in this recipe can be made in advance and stored in the refrigerator for up to 10 days in an airtight container. Before using it, bring the frosting to room temperature and beat it on low speed until smooth again, about 5 minutes.

Ingredients:

Yellow Butter Cake
1 cup unsalted butter, room temperature and diced
2 cups granulated sugar
4 eggs
2 teaspoons pure vanilla extract
3/4 teaspoon salt
1 tablespoon baking powder
3 cups sifted cake flour
1 cup half-and-half

American Butter Cream
1-1/2 cups (3 sticks) unsalted butter, room temperature
1 pound (4 cups) confectioner’s sugar, sifted
1/2-teaspoon pure vanilla extract

One batch of Key Lime Curd
2 cups crushed graham cracker crumbs

Step-by-step Directions with Pictures:

Prepare the curd filling. 1. Prepare one batch of key lime curd.

Prepare the Cupcakes. 2. Preheat oven to 350° F. Line two 12-cup muffin pans with paper liners and sprinkle 1-2 tablespoons graham cracker crumbs in the bottom of each cup.

3. In a large mixing bowl (or bowl of a stand mixer fitted with the paddle attachment), beat butter and sugar with an electric mixer on high speed, scraping down the sides of the bowl as you go. Mix until butter is light and fluffy, about 5 minutes.

4. With mixer running on low speed, add the eggs, one at a time. Scrape down sides of the bowl and mix well after each addition.

5. Add the vanilla extract and mix well. Scrape down the sides of the bowl.

6. In a medium bowl, whisk together the cake flour, salt and baking powder.

7. Add about one-third of the flour mixture to the batter. Beat on low speed until well blended. Scrape sides of the bowl.

8. Add about one-third of the half-and-half and beat well. Continue adding the remaining flour and half-and-half alternately, beating well after each addition. Scrape down sides of the bowl.

9. Scoop the batter into the prepared muffin pans using either an ice cream scoop or tablespoon. Fill muffin cups until they are approximately 3/4-full. Bake cupcakes for 12-15 minutes; the tops should be just golden brown. Remove pans from oven and place on wire racks. Allow cupcakes to completely cool in the pan before filling and frosting.

10. Use a teaspoon or small pastry ring to cut out the centers of each cupcake.

11. Use a spoon to gently fill each hollowed-out cupcake with the prepared key lime curd.

Prepare the American Butter Cream. 12. In a medium mixing bowl, beat butter on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium and add the confectioner’s sugar, 1/2-cup at a time. Beat well after each addition and scrape down sides of the bowl. After every two additions, raise speed to high and beat 10 seconds to aerate the frosting.

13. Add vanilla extract and beat until frosting is smooth.

14. Use a piping bag fitted with a star tip or knife to spread frosting over the top of each cupcake. Sprinkle a teaspoon of graham cracker crumbs over the top of the frosted cupcakes. Store at room temperature for up to 3 days.

Baker’s Tips:

• Pouring the lose graham cracker crumbs into the bottoms of each cup makes the finished crust really crumbly. If you want a more firmly packed crust, add a couple tablespoons of melted butter to the graham cracker crumbs before pressing into the bottoms of each muffin cup.
• These cupcakes are great with the American buttercream but Italian or Marshmallow Meringue buttercreams also work well.

Printable Recipe

Ingredients:

Yellow Butter Cake
1 cup unsalted butter, room temperature and diced
2 cups granulated sugar
4 eggs
2 teaspoons pure vanilla extract
3/4 teaspoon salt
1 tablespoon baking powder
3 cups sifted cake flour
1 cup half-and-half

American Butter Cream
1-1/2 cups (3 sticks) unsalted butter, room temperature
1 pound (4 cups) confectioner’s sugar, sifted
1/2-teaspoon pure vanilla extract

One batch of Key Lime Curd
2 cups crushed graham cracker crumbs

Directions:

Prepare the curd filling.
Prepare one batch of key lime curd.

Prepare the Cupcakes. Preheat oven to 350° F. Line two 12-cup muffin pans with paper liners and sprinkle 1-2 tablespoons graham cracker crumbs in the bottom of each cup.

In a large mixing bowl (or bowl of a stand mixer fitted with the paddle attachment), beat butter and sugar with an electric mixer on high speed, scraping down the sides of the bowl as you go. Mix until butter is light and fluffy, about 5 minutes. With mixer running on low speed, add the eggs, one at a time. Scrape down sides of the bowl and mix well after each addition. Add the vanilla extract and mix well. Scrape down the sides of the bowl.

In a medium bowl, whisk together the cake flour, salt and baking powder. Add about one-third of the flour mixture to the batter. Beat on low speed until well blended. Scrape sides of the bowl. Add about one-third of the half-and-half and beat well. Continue adding the remaining flour and half-and-half alternately, beating well after each addition. Scrape down sides of the bowl.

Scoop the batter into the prepared muffin pans using either an ice cream scoop or tablespoon. Fill muffin cups until they are approximately 3/4-full. Bake cupcakes for 12-15 minutes; the tops should be just golden brown. Remove pans from oven and place on wire racks. Allow cupcakes to completely cool in the pan before filling and frosting.

Use a teaspoon or small pastry ring to cut out the centers of each cupcake. Use another spoon to gently fill each hollowed-out cupcake with the prepared key lime curd.

Prepare the American Butter Cream. In a medium mixing bowl, beat butter on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium and add the confectioner’s sugar, 1/2-cup at a time. Beat well after each addition and scrape down sides of the bowl. After every two additions, raise speed to high and beat 10 seconds to aerate the frosting. Add vanilla extract and beat until frosting is smooth.

Use a piping bag fitted with a star tip or knife to spread frosting over the top of each cupcake. Sprinkle a teaspoon of graham cracker crumbs over the top of the frosted cupcakes. Store at room temperature for up to 3 days.