A few weeks ago I was hired to make cupcakes for a graduation party. The host wanted to stick with traditional desserts converted into cupcakes. I had been dying to make these Key Lime Cupcakes from Annies Eats so I was excited for the opportunity. We decided on Key Lime, Strawberry Shortcake and Chocolae Lava. [I will post the other two recipes I used in the next few days]
I love the way they turned out on the display. Such fun color and great flavor too. These Key Lime Cupcakes were my favorite of the three. How can you beat the key lime curd? I made extra and enjoyed it with scones and pancakes all week. Yummy!
Key Lime Pie Cupcakes>
Yield: about 2 dozen cupcakes
Source: Annie Eats
For the crust:
1½ c graham cracker crumbs
¼ c sugar
5 1/3 tbsp unsalted butter, melted
For the cupcakes:
3 c cake flour
1 tbsp baking powder
½ tsp salt
16 tbsp unsalted butter, at room temperature
2 c sugar
Zest of 1 lime
4 large eggs, at room temperature
1¾ c buttermilk, at room temperature
2 tsp vanilla extract
2 tsp coconut extract
Key lime curd
1¼ c heavy cream
6 tbsp confectioners’ sugar
Dash vanilla extract
Preheat the oven to 350° F. Line two cupcake pans with paper liners. In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with a fork. Drop about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom. Bake for 5 minutes. Remove from the oven.
To make the cupcakes, combine the cake flour, baking powder and salt in a medium bowl. Whisk together and set aside. Add the butter to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 3 minutes, until light and creamy in color. Scrape down the sides of the bowl and beat for one more minute. Beat in the lime zest. Add the sugar to the butter mixture, ¼ cup at a time, beating 1 minute after each addition. Mix in the eggs one at a time until incorporated. Scrape down the sides of the bowl after each addition. Combine the buttermilk and the vanilla and coconut extracts in a liquid measuring cup. With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for 15 seconds longer.
Divide the batter between the prepared paper liners, filling each about 2/3 of the way full. Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely.
To assemble the cupcakes, make a well in the center of each cupcake. Fill each well with about 1½ tablespoons of the lime curd. To make the whipped cream, combine the heavy cream and confectioners’ sugar in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until stiff peaks form. Blend in the vanilla. Transfer the whipped cream to a pastry bag fitted with a decorative tip. Pipe a rim of whipped cream around the top of each cupcake, leaving the lime curd filling exposed. Garnish with key lime slices if desired.