Now you can enjoy the wonderful flavor of Key lime in a light, fluffy cupcake. A little tart, a little sweet, bright, fresh lime flavor makes these cupcakes a light, summery option everyone will love. A dusting of graham crackers is delightfully reminiscent of a day at the beach!
Ingredients:
For the cupcakes:
½ c. butter, softened
¾ c. sugar
¼ c. packed brown sugar
2 large eggs, room temperature
½ tsp. vanilla extract
2 cups graham cracker crumbs
3/4 cup all-purpose flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup 2% milk
For the frosting:
1 package (8 ounces) cream cheese, softened
¼ c. butter, softened
2 tsp. grated Key lime zest
2 tsp. Key lime juice
1 tsp. vanilla extract
3¾ c. confectioners’ sugar
Directions:
- Preheat oven to 350°F. Line 16 muffin cups with cupcake liners.
- For the cupcakes: in a large bowl, cream butter, and sugars together until light and fluffy (5-7 minutes). Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk together cracker crumbs, flour, baking powder, cinnamon, and nutmeg; add to creamed mixture alternately with milk, beating well after each addition. Fill prepared cups two-thirds full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
- For frosting: in a large bowl, beat cream cheese, butter, and lime zest until blended. Beat in lime juice and vanilla. Gradually beat in confectioners’ sugar until smooth.
- Pipe or spread frosting onto cupcakes. Refrigerate until served.
