• GRAHAM CRACKER CRUST:
  • 6 tbsp butter
  • 1/4 cup sugar
  • 2 cups graham cracker crumbs
  • CUPCAKES:
  • 2 cups cake flour (can sub 1 3/4 cup all purpose flour)
  • 1 tsp. baking powder
  • 1/4 tsp salt
  • 1 stick unsalted butter (softened, not melted)
  • 1 and 1/4 cups sugar
  • 2 large eggs
  • 2 and 1/2 tbsp lime juice
  • 1 tbsp finely grated lime peel (about 1 lime)
  • 1/3 cup sour cream
  • 2/3 cup buttermilk
  • FROSTING:
  • 5 oz. cream cheese (softened, not melted)
  • 1 and 1/2 cups powdered sugar
  • 1/2 stick unsalted butter (softened, not melted)
  • 1 tbsp finely grated lime peel (about 1 lime)
  • 1/2 tsp vanilla extract
  • Green food coloring
  • Coconut (optional)

I was inspired to make these by my sister Colleen, who had found some recipes for Key Lime Cupcakes online. She sent some recipes to me and they looked so good, I made them for the Super Bowl. The basis of this cupcake comes from Bon Appetit magazine, but I was inspired to add the graham cracker crust by some other bloggers. I made my own adjustments and this was the result.

They were the perfect balance of lime and vanilla. The graham cracker crust was definitely a great addition. The original recipe was for 12 cupcakes, but with the addition of the crust I ended up with 16.

Directions:

1) Preheat oven to 350°F and insert cupcake liners into pan.

2) Put about a package of graham crackers (not whole box)  in your food processor and pulse until it looks like sand.  Combine the crumbs, melted butter, and sugar in a bowl. Spoon some of the mixture into each cupcake liner and push down with your fingers. Bake for 5-8 minutes to crisp up the crust.

3) Sift cake flour into medium bowl. Add baking powder and salt. Stir with a whisk.

4) Cream butter and sugar in a large bowl.

5) Beat in eggs one at a time, followed by the sour cream, lime juice and lime zest. Alternate flour  mixture and buttermilk until all combined.

6) Scoop batter into each cupcake liner until about 2/3 full. Bake for 20-24 minutes. There done when a toothpick comes out clean.

7) To make the frosting, beat all the ingredients together. Add drops of food coloring until you achieve the desired color. When cupcakes are cool, apply the frosting with a piping bag or a knife. (Colleen got me an awesome piping tool from Williams and Sonoma for Xmas) Roll the edges in crushed graham cracker crumbs and sprinkle with coconut.

 A tasty and impressive looking cupcake!

 

 

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