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Key Lime Pie Cupcakes – Upside-Down Key Lime Pies

These key lime pie cupcakes are like upside-down key lime pies.  The cake (the bottom part) is moist and intensely key lime-flavored (prepare to pucker your lips) and the frosting (the top part) is packed with crushed graham crackers (store-bought or homemade) so you feel like you’re eating a graham cracker crust on top of the cake.

What You’ll Need

You could make these key lime cupcakes with plain old lime juice, but I suggest using key lime juice.  You should be able to find it at most grocery stores

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Erewhon Honey Grahams, 14.4-Ounce Boxes (Pack of 12)

If you are not going to make homemade graham crackers, I suggest checking the box before you buy store-bought ones.  It’s surprising how many of them contain high-fructose corn syrup.  This is a nice brand to use if you can find it.

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Key Lime Pie Cupcake Recipe

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5 from 1 vote

Key Lime Pie Cupcakes – Upside-Down Key Lime Pies

These key lime pie cupcakes are like upside-down key lime pies. The cake is moist and intensely key lime-flavored and the frosting is packed with crushed graham crackers.
Course Dessert
Cuisine American
Keyword graham cracker frosting, key lime cupcake recipe, Key Lime Pie Cupcakes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 18 cupcakes
Calories 311kcal
Author Stef

Ingredients

Cupcake Ingredients

  • 1 1/2 C cake flour
  • 2 tsp baking powder
  • pinch of salt
  • 1/2 C unsalted butter room temperature
  • 1 C sugar
  • 3 large eggs
  • 1/2 C sweetened condensed milk
  • 3/4 C key lime juice

Graham Cracker Frosting Ingredients

  • 1/4 C unsalted butter room temperature
  • 8 oz cream cheese room temperature
  • 2 C powdered sugar
  • 2 tsp vanilla extract
  • 1 1/3 C finely crushed graham crackers

Instructions

Cupcake Instructions

  • In a small bowl, whisk together flour, baking powder, and salt. Set aside.
  • In a medium-sized bowl, cream butter and sugar.
  • Mix eggs into butter/sugar, one at a time.
  • Mix sweetened condensed milk and key lime juice into wet ingredients.
  • Mix dry ingredients into wet ingredients until just combined.
  • Divide evenly between 12 cupcake liners. Note: The batter will be very liquidy. This is normal.
  • Bake at 350 F for thirty minutes or until cupcakes bounce back when touched lightly. The center will still be wet. It solidifies as it cools.

Graham Cracker Frosting Instructions

  • In a large mixing bowl, mix butter and cream cheese until light and fluffy.
  • Mix in the powdered sugar a little bit at a time. Note: You can add more if you prefer a stiffer consistency.
  • Mix in vanilla extract.
  • Fold in graham crackers.
  • Pipe or spread onto cooled cupcakes.

Nutrition

Nutrition Facts
Key Lime Pie Cupcakes – Upside-Down Key Lime Pies
Amount Per Serving
Calories 311 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g40%
Cholesterol 64mg21%
Sodium 105mg4%
Potassium 148mg4%
Carbohydrates 43g14%
Sugar 30g33%
Protein 4g8%
Vitamin A 475IU10%
Vitamin C 3.2mg4%
Calcium 75mg8%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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Haven’t You Made Key Lime Pie Cupcakes Before?

I made key lime pie cupcakes back in ’08 and just like it’s a good idea to dust off your shelves every three years (oh, am I supposed to do that more often?), I decided that the recipe could use a little freshening.  The original key lime pie cupcake recipe was a huge crowd pleaser, but I wasn’t happy with the graham flavor.  I baked the graham crackers into the cake and you couldn’t really taste them.

Bakto flavors Natural Lime Extract(1FL OZ) Pack of 3

I also didn’t like that the frosting required a very difficult to find ingredient – lime extract.  My latest key lime pie cupcakes feel fresh, new, and Spring-cleaned!

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The Wrappers

The wrappers on these key lime pie cupcakes were a gift to me from cupcakewrappers.com.  Aside from the fact that I adore the pattern, I LOVE that you can wash the wrappers and use them again and again!  Why didn’t someone think of this before?

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