Tuesday, March 17, 2009

Key Lime Pie Cupcakes

I made these beauties for our annual Pi Day celebration on Saturday, and they turned out delicious. As an added bonus, they're lime which means they work for St. Patrick's Day, too. But let's be honest...is there any time when cupcakes aren't appropriate? I don't think so!

Key Lime Pie Cupcakes

1 package yellow or white cake mix
1 package (4 serving size) instant vanilla pudding
2 limes, zested and juiced
1 cup oil
1 cup milk
4 eggs

Key Lime Filling
6 oz. cream cheese, softened
3/4 cup sweetened condensed milk
1 pkg. cool whip or 3 cups fresh whipped cream
1 cup lime juice
1 tsp. lime zest

fresh sweetened whipped cream
1/4 cup crushed graham crackers
24 lime slices

1. Preheat oven to 350 degrees. Line 24 cupcake cups with paper liners.
2. Mix all ingredients for cupcakes with electric mixer for 3 minutes. Divide batter evenly between cupcakes wrappers. Bake for 18 - 20 minutes or until top springs back when touched. Move to cooling rack and cool completely.
3. Meanwhile, make filling by mixing cream cheese, lime juice, and lime zest with electric mixer until well combined and creamy. Add sweetened condensed milk and mix thoroughly. Gently fold in whipped cream.
4. Fill the cupcakes with key lime filling using the cone method or a pastry bag fitted with a long tip.
5. Top with whipped cream and garnish with lime slices and graham cracker crumbs. Serve immediately or refrigerate for up to 2 days (in my ever so humble opinion, I think these are even better the second day). Enjoy!

1 comment:

Lisa said...

uh... yum! The cone method is very cool, I'm going to have to try it out sometime soon!

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