Key Lime Pie Cupcakes!

I’m putting the recipe below, because I truly believe these cupcakes are worth the trouble. Molly’s grandma was here in Texas visiting when I made these- and I have to say thank you to her for all her help! She also thought they were really good, and Michael seemed to like them better than any other dessert I can remember giving him. He said he really enjoyed the “tang” of the filling in the centers, and I have to agree that really was the best part!

(Ready to get started!)

(About to fill the pastry bag with limey goodness. Wish me luck!)

 

(Cupcakes all filled with key lime filling)

1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line 24 cupcake cups with paper liners. Set aside.

2. Prepare the cupcake batter: With a citrus zester or fine grater, zest the limes and reserve 4 teaspoons. Cut the limes in half and squeeze the juice over a strainer into a small bowl; you should have about 4 tablespoons. Set aside. Separate 3 of the eggs, placing yolks in a mixing bowl. (You could save the whites for meringue to top the cupcakes if you want!)

3. Add the whole remaining egg, cake mix, pudding mix, water, oil, coconut flavoring and lime zest and juice to the yolks. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well blended. I added some green food coloring to slightly color the cake. Spoon or scoop 1/4 cup batter into each lined cupcake cup, or fill it two thirds of the way full. Place the pans in the oven.

4. Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 18 to 22 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes.

5. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before filling. The cooler they are- the easier this step is.

6. Meanwhile, prepare the filling: Place the sweetened condensed milk and Key lime juice in a small bowl and stir to combine. Spoon the mixture into a pastry bag fitted with a medium tip. Press the tip 1/4 inch into the top center of each cooked cupcake and squeeze the bag to release about 1 tablespoon filling into the cupcake. Scrape off any excess filling with a rubber spatula. Place the cooled cupcakes on a baking sheet.

7. You can frost the cupcakes using buttercream frosting or whip cream- with some lime juice mixed in. Or you can use the egg whites from the separated eggs in the recipe to make a meringue to top the cupcakes with! Use additional lime zest to sprinkle on top!

Happy Baking!!

About Shannon Schmid

Shannon traded in her sensible NYC TV producer shoes (they were best for taking the subway), for a pair of Texas Cowboy boots when she married her best friend! He's at fault for making this Yankee a Texan! Shannon writes about all things that make a house a home. Her chief blogging inspiration is being the proud & slightly neurotic mom of a preschool age daughter.

You can find Shannon on Facebook, Pinterest, Instagram and her new favorite place to hang out, Google+.