Stuffed Key Lime Cupcakes Recipe – A Must Try!!
If you're a fan of key lime pie, you'll fall in love with these stuffed cupcakes. This recipe takes the beloved flavors of the classic dessert and transforms them into an easy-to-eat cupcake that's perfect for sharing. The base is a light, moist cake with just the right amount of lime zest and juice, providing a subtle citrus flavor. Inside, there's a surprise of homemade key lime curd that adds a delightful tang. The crowning glory is a rich and smooth key lime buttercream that complements the tart filling beautifully. To top it all off, a sprinkle of graham cracker crumbs adds a hint of crunch, reminiscent of the traditional pie crust. These cupcakes are a must-try for any citrus lover and are sure to be a hit at your next gathering!
- 1/2 cup unsalted butter (room temperature)
- 1 1/2 cup granulated sugar
- 2 large eggs (room temperature)
- 1 cup sour cream
- 1 tablespoon key lime zest
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup key lime juice (freshly squeezed)
- 1/2 cup key lime juice (freshly squeezed)
- 1/2 cup granulated sugar
- 3 large egg yolks
- 1/4 cup unsalted butter (cubed)
- 1 cup unsalted butter (room temperature)
- 4 cups powdered sugar
- 1/4 cup key lime juice
- 1 teaspoon vanilla extract
- 1 tablespoon key lime zest
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter (melted)
- 2 tablespoons granulated sugar
- Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
- Cream the Butter and Sugar
In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the Wet Ingredients
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the sour cream and key lime zest.
- Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix Everything Together
Gradually add the dry ingredients to the wet mixture, alternating with the key lime juice. Begin and end with the dry ingredients. Mix until just combined.
- Bake
Fill each cupcake liner about two-thirds full with batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
- Cook the Curd
In a medium saucepan, whisk together the key lime juice, sugar, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes).
- Add Butter
Remove from heat and stir in the butter cubes until fully melted and the curd is smooth.
- Chill
Transfer the curd to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until fully cooled.
- Beat the Butter
In a large bowl, beat the butter until creamy and smooth.
- Add Sugar and Flavorings
Gradually add the powdered sugar, one cup at a time, beating well after each addition. Mix in the key lime juice, vanilla extract, and key lime zest. Beat until the frosting is light and fluffy.
- Combine Ingredients
In a small bowl, mix together the graham cracker crumbs, melted butter, and sugar until the crumbs are evenly coated.
- Bake
Spread the mixture onto a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden and crisp. Let cool completely.
- Core the Cupcakes
Once the cupcakes are completely cooled, use a small paring knife or a cupcake corer to remove a small section from the center of each cupcake.
- Fill with Curd
Fill each cupcake with about a teaspoon of the chilled key lime curd.
- Frost
Pipe or spread the key lime buttercream frosting over each cupcake, covering the filled center.
- Add Crumble
Sprinkle the graham cracker crumble over the top of the frosting.
- Final Touch
For an extra touch, garnish each cupcake with a small slice of key lime or a sprinkle of additional key lime zest. Enjoy these deliciously tangy and sweet stuffed key lime cupcakes as a refreshing treat any time of the year!
- When zesting the key limes, be careful not to zest the white pith underneath the green skin, as it can be bitter.
- Key limes can be tough to juice because they are small. Roll them on the counter with your palm to soften them up before juicing.
- If your key lime curd seems too thin, continue cooking it for a few more minutes. It should coat the back of a spoon when it's ready.
- If your buttercream is too stiff, add a little more key lime juice, one teaspoon at a time. If it's too soft, add more powdered sugar, a quarter cup at a time.
Have Fun Baking!