Key Lime Pie Cupcakes
Key Lime Pie Cupcakes
cake:
2 cups graham cracker crumbs (1 1/2 "sleeves")
1 teaspoon salt
3 tablespoons unsalted butter, melted
1 box white cake mix
3 eggs, room temperature
2 teaspoons vanilla
3/4 cup low-fat buttermilk, room temperature
1/2 cup non-fat plain Greek yogurt, room temperature
1/3 cup vegetable oil
frosting:
1 cup (2 sticks) unsalted butter, room temperature
1 teaspoon vanilla
2 cups powdered sugar
2 tablespoons milk
1 cup key lime curd, room temperature
Preheat the oven to 350. Line cupcake pans with 30 cupcake liners.
In a bowl, combine the crushed graham crackers and salt (use 1/2 teaspoon salt if you don't want the salt as pronounced; I like the combination of sweet and salty, though). Drizzle the melted butter over the crumbs and toss with a fork to moisten. Scoop 1 level tablespoon of crumbs into each cupcake liner and gently press down with your fingers. Reserve any leftover crumbs for sprinkling on top of the cupcakes.
In the bowl of your stand mixer fitted with the paddle attachment, combine the cake mix, eggs, vanilla, buttermilk, yogurt and oil. Mix on low speed to combine then beat on medium speed for 3 minutes. Spoon the batter over the crumbs; cups will be about 2/3 full.
Bake for 18-20 minutes, until the tops of the cakes spring back and a toothpick comes out clean. Cool in the pans for 10 minutes then transfer to wire racks. Cover loosely with a clean kitchen towel and cool completely.
To make the vanilla buttercream, combine all ingredients in the bowl of your stand mixer fitted with the whisk attachment. Mix on low to combine, then increase speed to medium high and whip until very light and fluffy.
Pipe the frosting around the edge of each cooled cupcake. Spoon 1 teaspoon of the key lime curd into the center of each.
Chill cupcakes for about 30 minutes to firm up the frosting. Before serving, sprinkle with the leftover graham cracker crumbs.
Yields 30 cupcakes.
Recipe from Curly Girl Kitchen