Recipes and Cooking Key Lime Pie Cupcakes 4.3 (17) 2 Reviews A swirl of frosting on top of these cupcakes hides the sweet, creamy key lime pie-flavored filling inside. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 9, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 1 hrs Bake Time: 21 mins Total Time: 1 hrs 21 mins Yield: 24 cupcakes Ingredients Graham Crumble 2 graham cracker rectangles, crushed 2 tablespoon butter, melted 1 tablespoon packed brown sugar Cupcakes 1 15.25 ounce box vanilla or white cake mix 1 tablespoon key lime zest Key Lime Filling 1 8 ounce package cream cheese, softened ½ cup sweetened condensed milk 4 - 5 ounce key lime juice Key Lime Buttercream 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 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 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 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 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 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 Matthew Clark Rate it Print