Key Lime Pie Cupcakes

These cupcakes are outrageously good.

Buttery, crumbly graham cracker crust on the bottom, light vanilla cake, and a dollop of tart key lime cream cheese frosting to top it off.

How good are they?
I once watched a friend eat six of these cupcakes. In 45 minutes.
I ate two of these, right out of the oven, even before the frosting.
My dad’s coworker sent him a lengthy e-mail specifically extolling the virtues of these cupcakes.


I said god DAMN

Key Lime Pie Cupcakes

Makes 24 cupcakes.
Preheat oven to 350 degrees.

Graham crust:
10 graham cracker sheets
10 oz butter, melted
1/2 cup sugar

Finely crush 10 graham cracker sheets in a ziploc bag. A round glass or rolling pin works well for this.

Melt butter and combine with graham cracker crumbs and sugar in medium bowl until well-mixed.

Press about 2 tbsp crumbs into bottom of cupcake liners.

Vanilla cupcake:

Use boxed mix or preferred basic vanilla cupcake. I haven’t found a fool-proof vanilla cupcake recipe yet, so for now, I always choose Duncan Hines mix.

On top of the graham crust, fill cupcake liners about 2/3 full with batter.

Bake at 350 degrees for about 18-20 minutes.

Key Lime Cream Cheese Frosting

16 oz cream cheese, softened
8 oz butter, softened
2-3 tbsp key lime juice
3-4 cups powdered sugar

Beat cream cheese and butter with electric mixer until fluffy, about 3 minutes.

Mix in powdered sugar, 1 cup at a time, until you reach your desired consistency.

Add key lime juice, 1 tbsp at a time, until desired flavor is reached. If the frosting becomes thinner with the addition of the juice, add 1 more cup of powdered sugar.


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