Key Lime Pie Cupcakes

Wednesday, March 27, 2013


Key Lime Pie Cupcakes
1/2 cup graham cracker crumbs
2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup speculoos spread
1/2 cup granulated sugar
1 large egg
1/3 cup oil
1/3 cup sour cream
1 teaspoon vanilla extract
2/3 cup cup whole milk

Key Lime Curd
2 large egg yolks
1/3 cup granulated sugar
2 teaspoons finely grated key lime zest
1/4 cup fresh key lime juice
2 tablespoons unsalted butter

8 ounces (1 package) cream cheese, softened
1/2 cup unsalted butter, softened
2 1/4 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
2 ounces white chocolate, melted
3 tablespoons coarsely chopped toasted macadamia nuts
1/4 cup toasted flaked coconut

Heat oven to 350 degrees F.  Line 12 muffin cups with liners; divide graham cracker  into bottoms.

In a medium bowl, sift together flour, baking powder and salt.  In a large bowl, using a mixer on medium speed, beat together speculoos, sugar, egg, oil, sour cream and vanilla until well combined - about 1 minute.  Reduce mixer speed to low and gradually beat in flour mixture, alternating with milk, until just combined.  Divide batter into cups.  Bake 15-17 minutes or until well risen, and light golden brown.  Cool 5 minutes before transferring cupcakes to wire racks to cool.

To make the key lime curd, whisk together egg yolks, sugar, lime zest and lime juice over a double boiler.  Whisk and cook until until mixture becomes thick.  Transfer curd to a medium bowl and whisk in butter until combined.  Cover and chill in refrigerator until cold.

To make the frosting, in a large bowl, using a mixer on medium speed, beat cream cheese and butter until creamy - about 1 minute.  Reduce mixer speed to low and beat in confectioners' sugar, vanilla and white chocolate until combined.  Increase mixer speed to medium and beat 2 minutes, or until creamy.

To assemble the cupcakes, remove "core" from cupcakes using a knife (this is to make room for the filling).  Place the key lime curd in a piping bag and pipe into the centers of cupcakes.  Place frosting in a piping bag and decorate tops of cupcakes.  Sprinkle toasted macadamia nuts and coconut on top (optional).
18 comments on "Key Lime Pie Cupcakes"
  1. These definitely ARE perfect for Spring!

    Sorry about your frustrating weekend! That stinks!

  2. Oh man, how annoying! Glad you had your parents with you to help you out. I hope you found an apartment!! These cupcakes look so so good. Key lime is one of my favorite flavors :)

    1. Me too, Amy! I love key lime. We did found an apartment. It's really cute!

  3. The cupcakes are beautiful! Love the addition of Biscoff. So sorry about your trip. I had no idea that when a flight gets cancelled you have to figure it out. Doesn't seem fair! Hopefully there won't be any more travel troubles for you.

  4. Oh dear, that sounds so overwhelming! This cupcake recipe rocks though, it looks so delicious :)

  5. Sorry you had such a terrible travel experience. Have you found a place in St. Louis? I live there.

    1. Hi Gayle! We'll have to meet up sometime. Yes we found an apartment on the Southwest side. Whoop!

  6. poor kid. then again, a little excitement like that every now and then keeps ya young. :)
    great cupcakes! flaked coconut is so superior to shredded, and that's a fact.

  7. That sounds AWFUL. I will no longer complain about any of the issues I ever had flying home or to vacation. My worst experiences pale in comparison to that!

    Did you just publish a whole lot of blogs at once, or is something wrong with my feed? A whole bunch of your posts just magically appeared right now.

    1. It was awful. I suppose it could've been worse though!

      Yup, I've been having problems but they're fixed now. Whoop!

  8. Oh my god, that's horrible! So glad you guys made it home safe and sound! I had a bad experience like that when I was 14. My dad and I were flying home from Telluride, Colorado. We had to take an hour-long shuttle ride to a small airport, fly to Denver, then fly home. The shuttle hit traffic so we almost missed the first flight. Then they lost our luggage in the transfer, and we missed our flight. The airline payed for a hotel for us...that was an hour's drive away from the airport! We got there at 10pm, starving, only to find the hotel restaurant closed and no dinner options anywhere. Then we had to wake up at 5am to get back the airport to fly home. That was 17 years ago and I still remember how downtrodden and miserable I felt.

    On the upside, these cupcakes look amazing! White chocolate cream cheese buttercream, lime curd and graham crackery cupcakes? Sign me up!! :)

    1. Okay, so I need to stop complaining! Your experience was much more horrible! Especially the no-food part! You poor thing!

  9. Sorry about your troubles but welcome to St. Louis! Not even sure now how I stumbled on this blog but the key lime caught my eye. I ahve to be stupid as ask, though, what is speculoos spread and is there something I can substitute for it?

    1. Thanks, Jmckemie! It's Biscoff. It's a spread that tastes like graham crackers. You can find it by the peanut butter.