I got this recipe from Stef of Cupcake Project, my partner from last month's Taste & Create. She got the recipe from Garrett of Vanilla Garlic. Stef changed Garrett's recipe by baking Garrett's key lime filling right into the cake, and that sounded perfect to me.
Once I got it together to make these, they're actually quite easy. I finally figured out the best way to get the soupy batter into the liners: a small gravy ladle and a spoon for scraping! This batter is tasty, and I ended up with 30 cupcakes!
Stef used lime frosting on her cupcakes. I didn't have lime extract, and I thought lime frosting on a lime cupcake sounded too, well, limey, so I changed the frosting into a coconut frosting. I also topped each cupcake with some lovely toasted natural coconut. (that means raw, unsweetened. I toasted it in my toaster oven at about 350 degrees F for just a few minutes, keeping a close eye on it)
Very beautiful and very delicious, the cupcakes were a big hit, two nights in a row. I'm so glad I stuck the extras in the refrigerator, now we'll have a few more to eat this week!
These cupcakes are sweet and tangy, and the coconut frosting + toasted coconut was the perfect topping! I will be making these again, exactly the same way.
Key Lime Pie Cupcakes
from Stef of Cupcake Project
Makes 24 cupcakes
- 1/2 cup butter (room temperature)
- 1 cup sugar
- 3 eggs
- 1 cup milk
- 1 cup flour
- 1 1/2 cups graham cracker crumbs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 5 egg yolks
- 1 - 14oz can sweetened condensed milk
- 1/2 cup lime or key lime juice
- Beat the butter for about 30 seconds until creamed.
- Add the sugar and mix for 3 minutes until light and fluffy.
- Add the eggs, one at a time, being sure to beat for 30 seconds for each egg.
- Use food processor or a potato masher or whatever you have on hand to grind the graham crackers into tiny crumbs and powder.
- In a separate bowl, mix together the flour, graham cracker crumbs, baking soda and powder, and salt.
- Add about 1/4 of the mixture to the butter mixture.
- Add some of the milk.
- Continue to add the ingredients in a dry - wet - dry method, ending with the dry.
- Mix until just combined.
- In a separate bowl, mix the egg yolks, sweetened condensed milk, and lime juice. (FYI - If you want to make an amazing key lime pie, just mix the ingredients in this step, dump it into a pie shell and bake at 375 for 15 minutes. It's the easiest recipe ever! The pie won't be green and it shouldn't be. Lime juice isn't green.)
- Dump the key lime mixture into the graham batter and lightly stir. Do NOT fully integrate the key lime and graham batter. You should have clumps of batter in a key lime soup.
- Fill cupcake liners 3/4 full. Make sure each liner has a nice distribution of key lime liquid and graham clumps.
- Bake at 350 degrees F for 20 minutes or until top bounces back when touched.
Coconut Cream Cheese Frosting
- 1 - 8oz package of cream cheese (room temperature)
- 1/4 cup butter (room temperature)
- 4 cups powdered sugar
- 1 teaspoon coconut extract
- Mix the cream cheese and butter.
- Add the coconut extract and powdered sugar, mix well.
- Frost cupcakes, top with toasted coconut. I put my cooled, toasted coconut in a cereal bowl, then after frosting a cupcake, I dipped it upside down in the coconut. Worked like a charm and looked great!