Tuesday, March 17, 2015

Key Lime Pie Cupcakes

Okay, so these cupcakes aren't actually made with key limes.  They're made with regular limes but the flavors of a key lime pie are all there!  I used my pound cake recipe for these cupcakes, so if you prefer you can easily make this recipe using a bundt pan, just adjust the cooking time.  These are very dense, moist and filling.


What you'll need:

8 oz cream cheese, room temperature
3 sticks unsalted butter, room temperature
3 cups sugar
Pinch of salt
2 tsp vanilla
6 eggs, room temperature
Zest of 4 limes
Juice of 4 limes
3 cups flour

Preheat the oven to 325 degrees.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and butter until well blended.  Add the sugar and beat until light and fluffy.

Add the salt and vanilla, blend, then start adding the eggs one at a time.  Beat until the egg is incorporated, then add the next egg and so on until all of the eggs have been incorporated.

Add the lime zest and juice, then slowly add the flour until just combined.

Line 2 12 count muffin tins with liners and fill with batter about 3/4 full.  Bake for about 30 minutes or until a toothpick comes out clean.  

**If using a bundt pan, butter and flour the pan, pour in the batter, smooth the top and bake for about 1 hour or until a toothpick comes out clean**

Let cool completely.  While the cupcakes are cooling, prepare the glaze.

For the glaze:

7 oz sweetened condensed milk
1/4 cup powdered sugar
Zest and juice of 2 limes
Pinch of salt

Mix all ingredients together in a bowl.  When the cupcakes have cooled, poke holes in the top with a toothpick and dip each one in the glaze until well coated.  The glaze will soak into the holes as well as glaze the top.  Double dip if you prefer!

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