Key Lime Pie Cupcakes

4.4
(17)

A swirl of frosting on top of these cupcakes hides the sweet, creamy key lime pie-flavored filling inside.

Prep Time:
60 mins
Bake Time:
21 mins
Total Time:
81 mins
Yield:
24 cupcakes

Ingredients

  • 2 graham cracker rectangles, crushed

  • 2 tablespoon butter, melted

  • 1 tablespoon packed brown sugar

  • 1 15.25 ounce box vanilla or white cake mix

  • 1 tablespoon key lime zest

  • 1 8 ounce package cream cheese, softened

  • ½ cup sweetened condensed milk

  • 4 - 5 ounce key lime juice

  • 1 cup butter, softened

  • 6 - 8 cup powdered sugar

  • ½ cup reserved Key Lime Filling

  • ¼ cup key lime juice

  • ¼ teaspoon vanilla

  • ¼ teaspoon salt

Directions

Graham Crumble

  1. Preheat oven to 350°F. Line a baking sheet with foil. In a small bowl combine graham cracker crumbs, melted butter, and brown sugar. Spread crumb mixture in a thin layer on prepared pan. Bake for 4 to 6 minutes or until golden. Cool completely before crumbling into small pieces.

Cupcakes

  1. Line 24 muffin cups with paper bake cups. Prepare cake mix according to package directions adding 1 tablespoon key lime zest to the batter. Fill prepared muffin cups two-thirds full. Bake in a 350 degree F oven for 15 to 18 minutes or until cupcakes are golden brown and spring back when lightly pressed. Cool on a wire rack for 10 to 15 minutes. Remove cupcakes from pan and cool completely before filling and frosting.

Key Lime Filling

  1. Meanwhile, in a medium bowl beat cream cheese, sweetened condensed milk, and 4 ounces key lime juice with an electric mixer on medium speed until smooth. Beat in an additional 1 ounce lime juice if desired. Reserve 1/2 cup filling for frosting; set aside.

Key Lime Buttercream

  1. In a large bowl beat together butter, 3 cups powdered sugar, reserved Key Lime Filling, key lime juice, vanilla, and salt on medium speed until smooth. Gradually add remaining powdered sugar, 1 cup at a time, beating well after each addition, until icing is thick and smooth.

To assemble

  1. Using a cupcake corer or a small spoon, remove a portion of the center of each cupcake. Place filling in a large piping bag and using a large round tip fill each cupcake. Using a piping bag with a large open star tip, frost each cupcake. Sprinkle cupcakes with additional key lime zest and Graham Crumble. If desired, top each cupcake with half of a key lime slice. Serve immediately or chill for up to 3 days

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