I Can Cook That

learning the ins and outs of cooking and baking, one recipe at a time

  • Home
  • Recipe Index
    • Ingredients
      • 10 Ingredient Meals
      • 5 Ingredient Meals
      • Beef
      • Lamb
      • Pasta
      • Pork
      • Poultry
      • Seafood
    • Meals
      • Appetizer
      • Beverages
      • Breakfast
      • Cocktails
      • Dessert
        • Ice Cream
      • Game Day Eats
      • Main Dish
      • Party App
      • Salad
      • Sandwich
      • Sides
      • Snacks
      • Soups/Stews
    • Specifics
      • Air Fryer
      • Canning
      • Juicer
      • Freezable
      • Make Ahead
      • On the Grill
      • One Pot Meals
      • Pressure Cooker
      • Quick
      • Sheet Pan Meals
      • Slow Cooker
      • Sous Vide
      • Weeknight Meal
    • Dietary Concerns
      • Dairy Free
      • Gluten Free
      • Meatless
      • Nut Free
      • Paleo
      • Vegan
      • Vegetarian
      • whole30
    • Geographic Inspiration
      • Asia
        • East Asia
          • Japan
        • South Asia
        • Southeast Asia
      • Africa
        • East Africa
        • North Africa
        • South Africa
        • West Africa
      • Caribbean
      • Europe
        • England
        • France
        • Germany
        • Greece
        • Ireland
        • Italy
        • Poland
        • Portugal
        • Spain
        • Sweden
      • South America
        • Latin America
      • Middle East
      • North America
      • Pacific Islands
        • Hawaiian
    • Other
      • Gifts
      • Giveaway
      • Guest Post
      • Review
      • Roundup
      • Stitch Fix
  • Privacy Policy
  • About Me
  • Contact
    • Contact
    • Work with Me
You are here: Home / Dessert / Key Lime Pie Cupcakes

March 5, 2017 By Kaitlin Leave a Comment

Key Lime Pie Cupcakes

We’ve been pretty lucky weather-wise in Philadelphia recently, but are back to it feeling like actual winter. Blah.

Key Lime Pie Cupcakes #FlKeysCookOff

I’ve been dreaming of warmer weather (and warmer weather recipes)! I must not be the only one, because the Florida Keys & Key West are hosting an awesome event tomorrow night to help the Philadelphia area dream of the sun and sand.

Key Lime Pie Cupcakes #FlKeysCookOff

Tomorrow, 24 of Philadelphia’s top food writers and influencers are getting behind the stove to face off “Iron Chef style” at Walnut Hill College. The influencer who creates the best Keys-inspired dishes within the time limit will win a trip to the Florida Keys and be named an honorary Keys Chef. Guest judges from the Keys will include Chef Bobby Stoky and Philadelphia’s favorite son Pat Croce. The sold out event includes an evening of food, cocktails, fun and friendly competition.

Key Lime Pie Cupcakes #FlKeysCookOff

How awesome would it be to win a trip to the Keys? The Florida Keys are a string of tropical islands off the southern tip of Florida and are known for their awesome fishing, snorkeling and scuba diving. In fact, the Keys have the only living coral barrier reef in the U.S., not to mention awesome food and drink. The most well known dish from the Florida Keys is Key Lime Pie.

Key Lime Pie Cupcakes #FlKeysCookOff

I was bummed that I wouldn’t be able to attend, but still wanted to get in on the fun, so I decided to make a spin on Key Lime Pie — Key Lime Pie Cupcakes!

Key Lime Pie Cupcakes #FlKeysCookOff

Key Limes are smaller than “normal” limes and are a bit more tart. These little guys don’t give off a lot of juice though, so it takes quite a bit to make this recipe. Key Lime Pie is made with key lime juice, egg yolks, and sweetened condensed milk to make a smooth, tangy pie filling with a graham cracker crust.

Key Lime Pie Cupcakes #FlKeysCookOff

Ingredients:

Crust:

  • 1/2 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 2 tablespoons unsalted butter, melted

Cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
  • 2/3 cup sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup evaporated milk (or regular milk)
  • 1/4 cup key lime juice
  • 1/2 teaspoon key lime zest

Key Lime Curd:

  • 3 egg yolks
  • 1/4 cup plus 2 tablespoons granulated sugar
  • 1/2 cup key lime juice
  • 1/4 tsp grated key lime zest
  • 1/8 tsp salt

Frosting:

  • 1 cup (2 sticks) unsalted butter
  • key lime curd
  • 1 tsp. vanilla extract
  • 3-4 cups powdered sugar
  • ¼ cup sweetened condensed milk

Zest and juice all of your key limes. You’ll need probably about 3 pounds of key limes to make enough juice. You can substitute in normal limes, but the flavor will be different. Be sure to save some extra zest to be used for topping the cupcakes.

IMG_8115

Preheat your oven to 350 degrees F. Line a cupcake tin with cupcake liners. Combine the graham cracker crumbs, sugar, and melted butter in a small bowl until combined.

IMG_8116 IMG_8117

Press 1-2 teaspoons into each cupcake tin, reserving about 1 tablespoon of the mixture for garnish.

IMG_8118

IMG_8120

In a medium bowl, whisk together the flour, baking powder and salt.

IMG_8121

In a separate bowl, beat the butter until light and fluffy.

IMG_8123

Gradually add the sugar, mixing until fully combined. Add in the eggs, followed by the vanilla, beating to combine.

IMG_8124

Add half of the flour mixture to the butter mixture. Follow with the milk, and then the remaining flour mixture. Mix in the lime juice and zest.

IMG_8127

Divide the batter evenly among the cupcake tin.

IMG_8130

Bake at 350 degrees F for 18 to 20 minutes, rotating the tin about halfway through. They are done when a toothpick inserted into the center of the cupcakes comes out clean. Cool in the tin for 10 minutes, then remove and let cool completely on a rack.

IMG_8132

While waiting for the cupcakes to bake, add a heavy bottomed saucepan to the stove over medium heat. Whisk in the egg yolks, sugar, lime juice, lime zest, and salt. Whisk constantly, until the mixture is thick enough to coat the back of a spoon, about 5 minutes.

IMG_8131

Remove the curd from heat and strain through a fine sieve into a medium bowl. Refrigerate until you’re ready to make the frosting. (If leaving in there for a while, cover with plastic wrap.)

 

To make the frosting, beat together the butter, key lime curd, and vanilla extract until fluffy.

IMG_8133

IMG_8137

Add in three cups of powdered sugar, one cup at a time, until the frosting is light and fluffy. Add in the condensed milk and beat until smooth. If the frosting is too soft, add a bit more powdered sugar until it reaches your desired consistency.

IMG_8141

When the cupcakes are finished cooking, top with the frosting.

IMG_8142

Sprinkle with the reserved graham cracker crumbs and key lime zest, if desired.

Key Lime Pie Cupcakes #FlKeysCookOff

These cupcakes are a pret-ty good representation of the flavors of key lime pie, if I do say so myself!

Key Lime Pie Cupcakes #FlKeysCookOff

The Key Lime flavor shines through the sweetness of the cupcakes and frosting. So yummy!

Key Lime Pie Cupcakes #FlKeysCookOff

The little bit of crunch from the graham cracker crust is a nice contrast to the creamy frosting and cupcake.

Key Lime Pie Cupcakes #FlKeysCookOff

So even if I can’t get to the Keys right now, I can close my eyes, eat one of these cupcakes, and pretend I’m there! 🙂

Key Lime Pie Cupcakes #FlKeysCookOff
Print
Yum
Key Lime Pie Cupcakes

Total Time: 1 hour

Yield: 12 cupcakes

Serving Size: 1 cupcake

Key Lime Pie Cupcakes

Ingredients

    Crust:
  • 1/2 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 2 tablespoons unsalted butter, melted
  • Cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
  • 2/3 cup sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup evaporated milk (or regular milk)
  • 1/4 cup key lime juice
  • 1/2 teaspoon key lime zest
  • Key Lime Curd:
  • 3 egg yolks
  • 1/4 cup plus 2 tablespoons granulated sugar
  • 1/2 cup key lime juice
  • 1/4 tsp grated key lime zest
  • 1/8 tsp salt
  • Frosting:
  • 1 cup (2 sticks) unsalted butter
  • key lime curd
  • 1 tsp. vanilla extract
  • 3-4 cups powdered sugar
  • ¼ cup sweetened condensed milk

Instructions

  1. Zest and juice all of your key limes. You’ll need probably about 3 pounds of key limes to make enough juice. You can substitute in normal limes, but the flavor will be different. Be sure to save some extra zest to be used for topping the cupcakes.
  2. Preheat your oven to 350 degrees F. Line a cupcake tin with cupcake liners. Combine the graham cracker crumbs, sugar, and melted butter in a small bowl until combined.
  3. Press 1-2 teaspoons into each cupcake tin, reserving about 1 tablespoon of the mixture for garnish.
  4. In a medium bowl, whisk together the flour, baking powder and salt.
  5. In a separate bowl, beat the butter until light and fluffy.
  6. Gradually add the sugar, mixing until fully combined. Add in the eggs, followed by the vanilla, beating to combine.
  7. Add half of the flour mixture to the butter mixture. Follow with the milk, and then the remaining flour mixture. Mix in the lime juice and zest.
  8. Divide the batter evenly among the cupcake tin.
  9. Bake at 350 degrees F for 18 to 20 minutes, rotating the tin about halfway through. They are done when a toothpick inserted into the center of the cupcakes comes out clean. Cool in the tin for 10 minutes, then remove and let cool completely on a rack.
  10. While waiting for the cupcakes to bake, add a heavy bottomed saucepan to the stove over medium heat. Whisk in the egg yolks, sugar, lime juice, lime zest, and salt. Whisk constantly, until the mixture is thick enough to coat the back of a spoon, about 5 minutes.
  11. Remove the curd from heat and strain through a fine sieve into a medium bowl. Refrigerate until you’re ready to make the frosting. (If leaving in there for a while, cover with plastic wrap.)
  12. To make the frosting, beat together the butter, key lime curd, and vanilla extract until fluffy.
  13. Add in three cups of powdered sugar, one cup at a time, until the frosting is light and fluffy. Add in the condensed milk and beat until smooth. If the frosting is too soft, add a bit more powdered sugar until it reaches your desired consistency.
  14. When the cupcakes are finished cooking, top with the frosting.
  15. Sprinkle with the reserved graham cracker crumbs and key lime zest, if desired.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
0.1
https://icancookthat.org/2017/03/key-lime-pie-cupcakes.html

Related posts:

Frozen Key Lime PieFrozen Key Lime Pie Old Fashioned Cupcakes Smores Bars Oatmeal Chocolate Chip Cookies

Filed Under: Dessert, Make Ahead, Meatless, North America, Nut Free, Vegetarian Tagged With: Baking Powder, Butter, Cupcakes, Dessert, Eggs, Evaporated Milk, Flour, Graham Cracker Crumbs, Graham Crackers, I Can Cook That, Key Lime Curd, Key Lime Juice, Key Lime Pie, Key Lime Zest, Key Limes, Milk, Powdered Sugar, Recipe, Sugar, Sweetened Condensed Milk, Vanilla Extract

What do you think? Cancel reply

Recipe Rating




CommentLuv badgeShow more posts

Get Social

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Search

Follow on Bloglovin

Recent Posts

Homemade Strawberry Basil Ice Cream
Salmon Ceviche
Tahini Millionaire Ice Cream
Honey Glazed Orange Ginger Shrimp
Crispy Air Fryer Potatoes
Irish Soda Bread Scones
Irish Apple Cake with Whiskey Cream Sauce
Homemade Irish Potato Candy Ice Cream
Homemade Irish Cream Ice Cream
Homemade Hot Honey

Popular Dishes






timheinmusic.com

Categories

Search

BrandBacker Member

Archives

© 2025 · Recipe Pro Theme By WP Chic

[footer_backtotop]

Copyright © 2025 I Can Cook That - Designed by Pumpkin Beans

Go to mobile version