Key Lime Cupcakes
Recipe information
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Cooking:
30 min.
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Servings per container:
1
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Source:

Ingredients for - Key Lime Cupcakes

1. 1/2 cup butter, softened -
2. 3/4 cup sugar -
3. 1/4 cup packed brown sugar -
4. 2 large eggs, room temperature -
5. 1/2 teaspoon vanilla extract -
6. 2 cups graham cracker crumbs -
7. 3/4 cup all-purpose flour -
8. 3 teaspoons baking powder -
9. 1 teaspoon ground cinnamon -
10. 1/4 teaspoon ground nutmeg -
11. 1 cup 2% milk -
12. Frosting: -
13. 1 package (8 ounces) cream cheese, softened -
14. 1/4 cup butter, softened -
15. 2 teaspoons grated Key lime zest -
16. 2 teaspoons Key lime juice -
17. 1 teaspoon vanilla extract -
18. 3-3/4 cups confectioners' sugar -

How to cook deliciously - Key Lime Cupcakes

1. Stage

Preheat oven to 350°. Line 16 muffin cups with paper or foil liners.

2. Stage

In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk cracker crumbs, flour, baking powder, cinnamon and nutmeg; add to creamed mixture alternately with milk, beating well after each addition.

3. Stage

Fill prepared cups two-thirds full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.

4. Stage

For frosting, in a large bowl, beat cream cheese, butter and lime zest until blended. Beat in lime juice and vanilla. Gradually beat in confectioners' sugar until smooth. Pipe or spread onto cupcakes. Refrigerate until serving.