Key Lime Cupcakes

I've never had keylime.  Ever.  But a friend of mine asked me to make him some keylime cupcakes for his birthday, and what do you know....I kinda liked them.  They tasted just like what I imagine keylime pie tastes like.  And the frosting....oh, the frosting.  So light.  So....heavenly.  It's tempting not to sit here and eat the whole dozen as I wait for him to come and pick them up.  Here's the recipe, in case you want to have a piece of heaven in your mouth.

Key Lime Cupcakes

1 3/4 c all-purpose flour
1/2 t baking powder
1/2 t baking soda
1/2 t salt
1/2 c cold butter, cut into 8 pieces
1 1/4 c granulated sugar
2 large eggs, room temperature
2 1/2 T key lime juice (about 4-6 key limes)
1T key lime zest
3/4 c buttermilk
a few drops green food coloring

1.  Preheat oven to 350.
2.  Sift flour, baking powder, baking soda and salt 3 times.  Set aside.
3.  With the paddle attachment on a stand mixer, beat butter on low until it's softened a bit.  Add the sugar and increase speed to medium.  Beat until fluffy, about 4 minutes.  Add one egg at a time, beating well after each addition.  Add the lime juice, zest and food coloring beat until mixed (the batter will look curdled).
4.  Add the flour in 3 additions, alternating with the buttermilk, beginning and ending with the flour, scraping down the bowl as necessary.  Mix on low until just combined.  Fill each cupcake liner 2/3 full.
5.  Bake 20-25 minutes or until a toothpick inserted in the center comes out clean.

Makes 12-15 cupcakes.


Sturdy Whipped Cream Frosting
1 pkg (8oz) cream cheese, softened
1/2 c granulated sugar
1 1/2 t vanilla
2 c heavy whipping cream

1.  Combine cream cheese, sugar and vanilla using whisk attachment, on medium speed until smooth.
2.  While mixture is still whipping, slowly pour in heavy cream.  Stop and scrap down bowl as necessary, whipping until the cream can hold a stiff peak.

Garnish with graham cracker crumbs and a slice of key lime and there you go!  Heaven in cupcake form.