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Key Lime Pie Cupcakes Recipe Easy Homemade with Graham Cracker Crumble

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These Key Lime Pie Cupcakes combine a tangy key lime filling, moist cupcake base, and crunchy graham cracker crumble for a delightful summer treat that’s quick and easy to make.

Ingredients

  • All-purpose flour – 1 ½ cups (190g), sifted
  • Baking powder – 1 ½ teaspoons (6g)
  • Salt – ¼ teaspoon (1.5g)
  • Unsalted butter – ½ cup (115g), softened
  • Granulated sugar – ¾ cup (150g)
  • Large eggs – 2, room temperature
  • Vanilla extract – 1 teaspoon (5ml)
  • Whole milk – ½ cup (120ml), room temperature
  • Fresh key lime juice – 2 tablespoons (30ml)
  • Key lime zest – 1 teaspoon
  • Cream cheese – 8 ounces (225g), softened
  • Powdered sugar – ½ cup (60g)
  • Fresh key lime juice – 2 tablespoons (30ml)
  • Heavy cream – ¼ cup (60ml), whipped to soft peaks
  • Graham crackers – 1 cup (100g), crushed
  • Unsalted butter – 3 tablespoons (45g), melted
  • Brown sugar – 2 tablespoons (25g), packed
  • Ground cinnamon – ¼ teaspoon (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners or lightly grease the cups.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then add vanilla extract, mixing well after each addition.
  5. Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix gently until combined.
  6. Fold in key lime zest and fresh key lime juice gently.
  7. Spoon batter evenly into cupcake liners, filling about 2/3 full.
  8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
  9. While cupcakes bake, mix crushed graham crackers, melted butter, brown sugar, and cinnamon in a small bowl. Set aside.
  10. Beat softened cream cheese with powdered sugar until smooth. Add key lime juice and fold in whipped heavy cream gently.
  11. Hollow out the center of each cooled cupcake about 1 inch deep using a cupcake corer or small knife.
  12. Pipe or spoon lime cream filling into each hollowed cupcake, topping flush with the surface.
  13. Sprinkle graham cracker crumble generously over the filled cupcakes and press lightly to adhere.
  14. Refrigerate cupcakes for at least 30 minutes to set filling and topping. Serve chilled or at room temperature.

Notes

[‘Use fresh key limes for brighter flavor if possible.’, ‘Do not skip softening butter and cream cheese for smooth batter and filling.’, ‘Fold ingredients gently to keep batter and filling light.’, ‘Watch baking time closely to avoid dry or underbaked cupcakes.’, ‘Crush graham crackers to varied sizes for texture contrast.’, “A zip-top bag with a cut corner works well for piping filling if you don’t have a piping bag.”, ‘For dairy-free version, use plant-based butter and cream cheese and coconut cream for whipped topping.’, ‘For gluten-free, substitute almond flour for all-purpose flour but expect denser texture.’, ‘Cupcakes can be baked ahead and filled just before serving for best texture.’, ‘Store in airtight container in refrigerator up to 3 days; flavors improve overnight.’]

Nutrition

Keywords: key lime pie cupcakes, graham cracker crumble, homemade cupcakes, easy dessert, summer dessert, tangy cupcakes, lime cupcakes

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