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.
SERIOUSLY JUST MAKE THESE ALREADY OKAY
Key Lime Pie Cupcakes
Makes 24 cupcakes.
Preheat oven to 350 degrees.
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.
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.