My favorite pie by far is Key Lime Pie. When Jake's sister, Ashley, asked me to bake some beach themed cupcakes for her wedding, my heart and tummy went strait for Key Lime. These cupcakes are super moist and taste like you are taking a bite of Key Lime Pie. No joke. I made them on a Sunday night and ate 2 strait out of the oven. I then proceeded to dream about them while at work on Monday and soon found myself having a Key Lime Cupcake dinner... healthy choice fail. Due to my lack of Key Lime self control, I will not be making these cupcakes again until Ashley's taste test :)
The only things I am going to do to tweak this recipe are increase the baking powder to 3 tsp and whip the egg whites to fold them into the batter before baking. Hopefully this will give them a less dense, more fluffy texture. Either way, I think these are my favorite cupcakes I've made so far.
Recipe from Bitchin Camero
For the cake:
2 sticks (16 tbsp.) unsalted butter, room temperature
2 cups natural cane sugar
3 cups unbleached flour
1 tsp. salt
1 tsp. baking soda
4 large eggs, room temperature
1 cup sour cream, room temperature
1 tsp. vanilla extract
2/3 cup key lime juice, either from real key limes or bottled. I used Nell & Joe’s brand.
For the icing:
2 sticks (16 tbsp.) unsalted butter, room temperature
2 cups (16 oz.) cream cheese, room temperature
1 1/2 cups powdered sugar
1 tsp. vanilla extract
Preheat the oven to 350°. Line muffin pans with paper liners or mini muffin pans with mini liners.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides then add the key lime juice. Turn the speed to medium-low and beat for another minute. Stop the mixer.
Sift together the flour, salt, and baking soda in a bowl. With the mixer on low speed (stir), add the flour mixture to the butter mixture until just combined. Fill the cupcake liners to the 2/3-level with batter. Bake in the center of the oven for 20 to 25 minutes for full-size or 15 minutes for mini. They’re done when a toothpick comes out clean. Cool to room temperature.
While the cakes cool, make the icing. Mix the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, on low speed until the sugar incorporates, then turn it up to high and whip for about 3 minutes. Spread the frosting generously on top of each cupcake.
Makes 2 dozen full-size cupcakes.
I topped mine with crushed graham crackers and green sprinkles :)
