Key Lime Pie Cupcakes


My dad is a very, very picky eater.  He’s most certainly a meat and potatoes sort of guy.  He won’t touch Chinese food, turns his nose up at most vegetables, and the idea of leftovers is a completely foreign concept to him.   Thankfully, I didn’t inherit this pickiness from him, but I did wind up with his adoration for lime-flavored anything.

Key lime pie is one of my favorite desserts, but finding key limes has never been very easy for me.  Fortunately, my friend Heather keeps coming across them, and gifting bags of them to me.  I’m now stockpiled with enough key lime juice in my freezer to make many a key lime pie treat!

I’ve had several key lime recipes booked for ages, many which come from Peabody.  I decided to ask her what her personal favorite key lime recipe from her blog was, and she directed me to this one.  Oh, sure, Peabody – pick the multi-step recipe. 🙂 This was my first time making filled cupcakes and eventually they turned out well, but I did have a little trial and error, Goldilocks-style.  At first, I was overfilling them, making the filling ooze out of the top after I placed the cupcake top back on.  Then that worried me, so I underfilled them.  Finally I got it “just right,” though I did still have some leftover filling.  The leftover filling is a nice accompaniment with some leftover graham crackers, but I think next time I would use cream cheese rather than mascarpone.  Don’t get me wrong, I love mascarpone but it’s a bit pricey and since it didn’t all get eaten, I’d opt for the frugal-friendly cream cheese next time around.

A few other changes I made: I used sour cream instead of buttermilk in the cake recipe because that’s what I had around, and also added just a splash of vanilla in the buttercream recipe. I also “made” my own cake flour.

At any rate, these cupcakes are delicious.  I mean, they are key lime pie enveloped by cake.  You really can’t go wrong there. It’s too bad I couldn’t get some of these to my dad!

Key Lime Pie Cupcakes