Name: Key Lime Pie Cupcakes
Cuisine: International
Ingredients: FOR THE GRAHAM CRACKER CRUST:; 2-1/2 cups Graham Cracker Crumbs; 1/2 cups Sugar; 2 Tablespoons Key Lime Zest; 1/2 cups Unsalted Butter, melted; 7 ounces, weight White Chocolate, Finely Chopped; _____; FOR THE CUPCAKES:; 1 cup Unsalted Butter, At Room Temperature; 2 cups Sugar; 5 whole Large Eggs, At Room Temperature; 3 cups Cake Flour; 1 Tablespoon Baking Powder; 1/2 teaspoons Kosher Salt; 1-1/4 cup Buttermilk At Room Temperature; 1 teaspoon Vanilla Extract; 1 Tablespoon Fresh Key Lime Juice; 1 teaspoon Key Lime Zest; _____; FOR THE KEY LIME CURD:; 3 whole Large Egg Yolks; 1 whole Large Egg; 1/2 cups Sugar; 1/2 cups Fresh Key Lime Juice; 4 Tablespoons Unsalted Butter, melted; Pinch Of Kosher Salt; _____; FOR THE KEY LIME SWISS MERINGUE BUTTERCREAM:; 4 whole Large Egg Whites; 1-1/4 cup Sugar

Ingredients

FOR THE GRAHAM CRACKER CRUST:

2-1/2 cups Graham Cracker Crumbs

1/2 cups Sugar

2 Tablespoons Key Lime Zest

1/2 cups Unsalted Butter, melted

7 ounces, weight White Chocolate, Finely Chopped

_____

FOR THE CUPCAKES:

1 cup Unsalted Butter, At Room Temperature

2 cups Sugar

Method

◆

Free Sample

You're reading one of recipes available free. Full library with Gastronome.

Open all →

1.
For the cupcakes: 1. Preheat your oven to 350 degrees. Prepare 2 muffin tins with cupcake liners and set aside. 2. In a small bowl, combine the ingredients for the graham cracker crust, minus the white chocolate. Place 1 tablespoon of the mixture into the bottom of each prepared muffin cup, and use the bottom of a small glass to pack the crumbs, then sprinkle about 1 1/2 teaspoons of the white chocolate over the graham cracker crust. Add the remaining chocolate to the reserved graham cracker mixture and set aside. 3. Bake the graham cracker crusts for about 5 minutes, or until the edges of the graham cracker mixture are golden. 4. For the cupcakes, add the butter and sugar to the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy. Add the eggs, one at a time, mixing until incorporated. Make sure to scrape down the sides of the bowl after each addition. 5. In a medium mixing bowl, whisk together the cake flour, baking powder and salt. In a separate bowl, combine the buttermilk, vanilla extract, lime juice, and lime zest in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture in 3 batches, alternating with the buttermilk mixture, ending with flour, beating until each addition is just combined. Scrape down the sides of the bowl and mix for 15 seconds longer. 6. Pour the batter into the cupcake liners, filling each cup to about a quarter inch from the top. Sprinkle the remaining graham cracker/white chocolate mixture over each cup, concentrating around the edges (since you'll be cutting out the center for the filling). Bake the cupcakes, rotating pans halfway through, until the tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer the tins to a wire rack and let the cupcakes cool in the pan for 10 minutes, then remove them and let cool completely. For the lime curd: 1. In a small saucepan whisk together the egg yolks, egg, sugar, lime ju

Key Lime Pie Cupcakes

Ingredients

Method

Sources

Complete your Key Lime Pie Cupcakes kit

Research Evidence

Share

Related Recipes

For the Curious Cook

Gear for Key Lime Pie Cupcakes