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Key Lime Pie Cupcakes…*
…an upside down key lime pie

For my boss’s birthday, I wanted to make a special treat that would show my appreciation for him—something that couldn’t be found in the employee cafeteria, or leftover from a banquet function or business meeting. I did a little digging and found out his favorite dessert is Key Lime Pie, and I immediately started drafting an idea in my head. My plan was perfected when I found this recipe by Culinary Concoctions. These Key Lime Pie inspired cupcakes are sweet, savory, yet extremely refreshing. Although I’ve only had Key Lime Pie once in my life, I knew the flavor profile was spot on, thanks to my personal taste-tester and roommate, Sarah. The bold, citrus flavor is brought out in the lime-flavored cupcakes and creamy key lime filling. The crunchy graham cracker bottom is the perfect complement to the moist, citrusy cake. These treats are further accented with a sweet, vanilla-lime buttercream, sprinkled with graham cracker crumbs, and garnished with a candied lime wedge for that extra ‘beachy’ touch. They closely resemble an upside down key lime pie, if you will. I hope you enjoy them as much as my coworkers did…oh, and Happy Birthday, Olivier!
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Layers and layers of citrusy goodness!
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Crunchy on the bottom, soft in the middle, creamy on the top—perfection!
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The Ingredients…*
Lime Cupcakes
(Recipe by Culinary Concoctions)
(Makes 24 cupcakes)

2 ¼ cups cake flour
1 Tbsp. baking powder
½ tsp. salt
½ cup unsalted butter, at room temperature
1 ½ cups granulated sugar
2 egg whites
2 eggs1 tsp. vanilla
½ cup milk
½ cup buttermilk
1 Tbsp. lime zest 

Graham Cracker Crust
¾ cups crushed graham cracker crumbs
1/8 cup granulated sugar
3-4 Tbsp. unsalted butter, melted

Key Lime Filling
8 oz mascarpone cheese, at room temperature
5 oz key lime juice
9 oz sweetened condensed milk

Lime Buttercream
(Makes 2.5 cups)
1 cup unsalted butter, at room temperature
6-8 cups powdered sugar
3 Tbsp. key lime juice, and most likely more to thin out frosting
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The Instructions…*
Graham Cracker Crust
(1) Prepare two muffin pans with liners
(2) In a food processor, blend together graham cracker crumbs and sugar
(3) Add 3 Tbsp. melted butter; pulse a few times. If it seems like it needs more butter add the remaining Tbsp.
(4) Distribute evenly among cupcake liners and press to form a shell using a spoon

Lime Cupcakes
(1) Preheat oven to 350°F
(2) Combine flour, baking powder and salt in medium bowl; set aside
(3) Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy
(4) Add egg whites, beating well after each addition. Add eggs, beating well after each addition
(5) Add lime zest; beat until blended
(6) Combine milk, vanilla, and buttermilk in a small bowl together; Whisk until incorporated
(7) With electric mixer at low speed, add flour mixture alternately with milk mixture, beating well after each addition
(8) Pour batter evenly into prepared pan (best to use an ice cream scoop) Place right on top of the graham cracker crust
(9) Bake 20-22 minutes (for full size cupcakes) and 15 minutes (for mini) or until toothpick inserted into centers comes out clean
(10) Cool cupcakes in pan on wire rack 10 minutes; remove from pan and allow to cool completely on rack
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Key Lime Filling
(1) Place all ingredients in a mixer fitted with a paddle attachment
(2) Mix on low for 30 seconds; increase speed to medium and blend for 2 minutes
(3) Place in a separate bowl and place in fridge for 2 hours
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Lime Buttercream
(1) Place the butter in a large mixing bowl
(2) Add 4 cups of the sugar and key lime juice; on the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
(3) Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough
(4) You may not need to add all of the sugar. If too thick, thin with more key lime juice (I added a splash of pure vanilla extract to mine and it turned out sweeter and just the right consistency)
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To assemble:
(1) Take key lime pie filling and place into a pastry bag fitted with a small tip
(2) Take tip and place into cupcake squeeze filling into cupcake
(3) Frost cupcake, sprinkle with crushed graham crackers, and if desired, top with candied lime wedge. Enjoy! :)
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Comments

07/29/2011 11:42am

Oh these look good... Love the lime buttercream and the marscapone filling. Lucky boss- I hope he liked it.

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