Description
Delightful mini cupcakes that pack the zesty flavor of traditional Key Lime Pie with a creamy frosting and graham cracker crust.
Ingredients
Scale
- ½ cup granulated sugar
- ¼ cup bottled Key lime juice
- 1 large egg
- 1 egg yolk
- 2 Tbsp salted butter, cut into pieces and chilled
- 1 (15–16 oz.) box white cake mix
- 1 stick (½ cup) salted butter, softened to room temperature
- 8 oz. cream cheese, softened to room temperature
- ¼ cup bottled Key lime juice (for frosting)
- 4 cups powdered sugar (approximate; adjust to taste/consistency)
- Graham cracker crumbs
- Thin lime slices (for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix the cake mix with granulated sugar, egg, egg yolk, and Key lime juice in a large bowl using an electric mixer for 2 minutes.
- Add the chilled butter chunks and mix until smooth.
- Spoon the batter into the muffin tin, filling each liner about 2/3 full, and bake for 18-20 minutes.
- Cool the cupcakes in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Whip the softened cream cheese and butter until fluffy, then gradually add the powdered sugar and Key lime juice, mixing until light and fluffy.
- Frost the cooled cupcakes generously with the cream cheese frosting.
- Sprinkle graham cracker crumbs on top and garnish with thin lime slices.
Notes
For a dairy-free option, substitute plant-based butter and cream cheese. You can also use fresh Key limes for the juice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 22g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: key lime pie, cupcakes, dessert, citrus, summer treats