Refreshing and so delicious, these key lime pie cupcakes are just shy of heaven.
I seriously cannot with this heat. It’s not even July and I have barricaded myself in my home, full on standing under the vent as it pours air-conditioning onto my sweaty body. I am so sad for my children who will inevitably be made to stay outside for too long, because if they come inside I might lose all sanity. Bless them, and my feeble attempts at hydrating them. With all this blistering heat, it’s a wonderI can manage to bring myself to bake. THIS recipe makes it worth firing up the oven. These key lime pie cupcakes are so good that even my kids will happily stay outside for an extra half hour if I promise them one.
My key lime pie cupcakes are in my top 5 cupcake recipes of all time. They are 100% the best key lime pie cupcakes EVER. Although I have no hard data, everyone who has ever tasted them has agreed with me, so it’s practically law. I start with one of my favorite cake bases (there’s buttermilk, so duh.) and kick it up with delicious key lime juice. There’s also a slap-your-mama lime curd filling (yep) AND a graham cracker crust (OMG). I top these little gems with a basic whipped cream, some leftover graham crust crumbles, lime zest, and a small wedge of lime. They are good right after assembly, but for mind-blowing goodness, I suggest refrigerating them for at least 12 hours.
It’s like having real key lime pie, BUT WITH CAKE ATTACHED!
For this recipe I use a simple, standard whipped cream. It isn’t stable for, say, blazing temperatures that melt your skin off like the ones currently besetting Atlanta. If you need something sturdier, I’d recommend making a stabilized whipped cream by adding gelatin (this is my favorite kind– it’s kosher and from a clean source without synthetics or pork, which causes tummy issues for me and my family). Whichever whipped cream you decide to use, I hope you enjoy these like I do. They are dangerously good, and not a bad companion to a mojito or margarita, either!