A day for Key Lime Cupcakes

That day was Wednesday, July 7th.  I came across the recipe as I perused my Google Reader full of amazing food blogs, and couldn’t get them off of my mind all day. I even went so far as to write about them in my facebook status. Yup, I went there.

There is something about that tart lime flavor that is so appealing on a hot sticky summer day. And there is something about cupcakes that is just appealing…well…all the time.

As for the actual recipe, I really wished the cupcake had a tarter flavor. The whole ensemble was missing a little zing, and I think maybe I skimped on the lime zest and juice. The frosting was absolutely amazing though! I took the little lime garnish and squeezed it onto the inside of my cupcake and it was a PERFECT mixture of sweet and sour. I would suggest being careful to add the full amount of flavoring to these and don’t be afraid to toss in some extra!!

And come on. They LOOK like summer.

Key Lime Cupcakes
adapted from Three Many Cooks

Makes 1 dozen

2 sticks (16 tablespoons) softened butter, divided
1 cup sugar
1 tablespoon finely grated lime zest, divided, and 1 tablespoon lime juice (OR MORE!!!)
3 large eggs
1 1/2 cups self-rising flour (or whisk 11/2 teaspoons baking powder and 1/4 teaspoon salt into 1 1/2 cups bleached all-purpose flour)
1 teaspoon vanilla extract
8 ounces cream cheese, softened
1/2 cup condensed milk
1/ 2 cup confectioner’s sugar

Adjust oven rack to middle position; heat oven to 400 degrees. Line a 12-cup muffin tin with cupcake papers. Beat butter, sugar, and 1 1/2 teaspoons lime zest until light and fluffy. Starting and ending with an egg, alternate beating in eggs and flour until each is thoroughly incorporated. Beat in lime juice and vanilla until just incorporated. Divide batter evenly among prepared pans. Bake until golden brown, 15 to 17 minutes. Remove from oven, let cupcakes stand a couple of minutes; turn onto a wire rack to cool.

Meanwhile, beat remaining 4 tablespoons butter, 1 1/2 teaspoons zest, and the cream cheese until smooth; beat in condensed milk and sugar. Frost and serve.

Garnish cupcakes, if you like, with graham cracker crumbs. If using graham crackers, you’ll only need about 1 whole cracker. Also a little wedge of lime for show doesn’t hurt.

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One Comment to “A day for Key Lime Cupcakes”

  1. Hi Katie, Wow – you are really moving. The cupcakes look so inviting! I like your lemon bars too! I can see you are in the summer mood – lots of cooling desserts!

    Keep up the good work. When we cook together, I will have you make our black cap sticky frosting for a cakel

    Love you
    G Snow

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