{recipe: key lime cupcakes w/lime cream cheese frosting}

{craving something tart?}

Last week my mom was in town visiting and treated us and some friends to a traditional Dominican dinner. I haven’t had her food in awhile so it was really special and filled a large void in my life. While my mom---the pro---handled the main meal, I decided to make a dessert that would compliment her dinner nicely. I was craving something tart and sweet and key lime cupcakes seemed to fit the bill. I searched everywhere until I landed on this recipe. I saw it on a few blogs so I figured I would give it a try---with my own twist of course. Let me just say…THESE ARE THE BEST CUPCAKES I HAVE EVER MADE. Seriously! I had one tonight and it was perfectly moist, sweet, and tart. Considering they’ve been in the fridge for over a week, I’d say this recipe will be a keeper.

{check out that graham cracker crust}

key lime cupcakes:

Servings: 10 – 15 (less if you keep them to yourself…ha!)

Source: bon appétit w/some modifications

Ingredients:

·         1 cup of all-purpose flour

·         3/4 cup of self-rising flour

·         1/2 cup (1 stick) of unsalted butter, room temperature

·         1 1/4 cups of sugar

·         2 large eggs

·         2 1/2 tablespoons of fresh lime juice

·         1 tablespoon of finely grated lime peel

·         3/4 cup of buttermilk

·         3/4 cup of graham cracker crumbs

·         4 tablespoons of unsalted butter, melted

·         1/4 cup of granulated sugar

How To:

Step 1: Preheat oven to 375 degrees.

Step 2: Line 2 cupcake pans with 24 cupcake liners.

Step 3: Whisk together both flours in a medium bowl.

Step 4: Beat the butter in a large bowl until smooth.

Step 5: Add 1 1/4 cups of sugar and beat to blend.

Step 6: Beat in eggs, 1 at a time, then add fresh lime juice and grated lime peel (batter may look curdled).

Step 7: Beat in flour in 3 additions alternately with buttermilk in 2 additions. Batter should be light and fluffy---make sure not to overbeat.

Step 8: Set mixture aside for a minute and work quickly to mix graham cracker crumbs, melted butter, and 1/4 cup of sugar.

Step 9: Cover the bottoms of your cupcake liners with graham cracker mixture. Add more or less depending on how much of a crust you’d like.

Step 10: Spoon batter on top of your graham cracker and fill liners about 2/3 of the way up.

Step 11: Bake cupcakes 20-25 minutes.

Step 12: Remove from oven, cool for about 10 minutes, then remove from cupcake pans and cool completely before frosting (recipe to follow).   

lime cream cheese frosting:

Servings: 24 cupcakes

Source: bon appétit

Ingredients:

·         1 8oz package of cream cheese, room temperature

·         1 1/2 cups of powdered sugar

·         1/2 cup (1 stick) of unsalted butter, room temperature

·         1 tablespoon of finely grated lime peel

·         1/2 teaspoon of vanilla extract

How To:

Step 1: Beat all of the ingredients together until well blended. Be careful not to overbeat!

Step 2: Refrigerate for at least ten minutes before frosting your cupcakes.

That’s all folks! Enjoy!

Mrs. E

{the perfect blend of sweet and tart}