I really wish this weather would decide one way or the other if it's Winter or Spring. I was totally diggin' the warmer weather (again, not so much the pollen), but now it's started cooling off again. Dear Hubby thinks that it's perfectly normal to sleep with the windows open when it's 29 degrees outside! Wha?? Well now that I have him feeling bad about me freezing he decided to be nice and close them. Because it's been feeling pretty chilly around here, I decided to go on a little stay-cation. Well, sort of. Mostly just in my mind. I envisioned sitting on the beach, warm sand between my toes, drinking a nice fruity drink with those little umbrellas and snacking on one of these, A Key Lime Pie Cupcake.
Then I opened my eyes and realized I was sitting in my kitchen, cracker crumbs between my toes (wonder who those are from), oven door open drinking a Diet Mt. Dew (I know, I live on the wild side!) Hey, a girl can dream right? At least this cupcake is for real!
I've tried doing Key Lime Cupcakes in the past and have struggled with the question whether to do the frosting as the key lime and the cake as the graham cracker or the other way around. I've done it both ways, in fact I think I've tried 4 different recipes at this point, and finally I found one I like love!
There are very few ingredients needed for this cupcake, which makes it even more loveable. Here's what you'll need.
Key Lime Pie Cupcakes
1 Lemon Cake Mix
1 box (4 serving) Lime Jell-O
3/4 cup water
1/3 cup Key lime juice
1/3 cup vegetable oil
3 eggs
1 8 oz package cream cheese, room temperature
1 cup graham cracker crumbs
1/2 cup butter
4 cups powdered sugar
2 Tablespoons milk
Directions
Preheat oven to 350 degrees. Line 24 muffin tins with cupcake liners. Set aside.
Mix together cake mix, Jell-O, lime juice, oil, water, and eggs in a mixing bowl until all ingredients are well combined.
Fill cupcake liners 2/3 full with batter.
Bake for 15-18 minutes or until cupcakes bounce back when lightly touched. Remove from oven.
Remove cupcakes from tins and cool on wire racks.
In a mixing bowl combine cream cheese and butter. Slowly add in powdered sugar until mixed well. Add in a little milk until smooth. Mix in 3/4 cup graham cracker crumbs. Combine well.
Place 1/4 cup graham cracker crumbs in a small bowl.
Once cupcakes are cooled completely, pipe or spread frosting onto cupcakes and then dip the tops into the graham cracker crumbs.
Now that you've made these tropical delights, whisk yourself off to the deserted island in your mind, sit back, relax, and enjoy!
1 box (4 serving) Lime Jell-O
3/4 cup water
1/3 cup Key lime juice
1/3 cup vegetable oil
3 eggs
1 8 oz package cream cheese, room temperature
1 cup graham cracker crumbs
1/2 cup butter
4 cups powdered sugar
2 Tablespoons milk
Directions
Preheat oven to 350 degrees. Line 24 muffin tins with cupcake liners. Set aside.
Mix together cake mix, Jell-O, lime juice, oil, water, and eggs in a mixing bowl until all ingredients are well combined.
Fill cupcake liners 2/3 full with batter.
Bake for 15-18 minutes or until cupcakes bounce back when lightly touched. Remove from oven.
Remove cupcakes from tins and cool on wire racks.
In a mixing bowl combine cream cheese and butter. Slowly add in powdered sugar until mixed well. Add in a little milk until smooth. Mix in 3/4 cup graham cracker crumbs. Combine well.
Place 1/4 cup graham cracker crumbs in a small bowl.
Once cupcakes are cooled completely, pipe or spread frosting onto cupcakes and then dip the tops into the graham cracker crumbs.
Now that you've made these tropical delights, whisk yourself off to the deserted island in your mind, sit back, relax, and enjoy!
