If you are a lover of Key Lime Pie, than this is the cupcake for you. I discovered these unique yummy cupcakes on Culinary Concoctions By Peabody. I highly recommend stopping by anytime you are in need of some sweet inspiration!
Graham Cracker Crust:
Prepare two muffin pans with liners.
¾ cups crushed graham cracker crumbs
1/8 cup granulated sugar
3-4 TBSP melted unsalted butter
In a food processor, blend together graham cracker crumbs and sugar.
Add 3 TBSP melted butter. Pulse a few times. If it seems like it needs more butter add the remaining TBSP.
Distribute evenly among cupcake liners and press to form a shell using a spoon.
Key Lime Pie Filling
8 oz mascarpone cheese, at room temperature
5 oz key lime juice
9 oz sweetened condensed milk
Place all ingredients in a mixer fitted with a paddle attachment.
Mix on low for 30 seconds. Increase speed to medium and blend for 2 minutes.
Place in a separate bowl and place in fridge for 2 hours.
Key Lime Buttercream Frosting
1 cup unsalted butter, at room temperature
6 to 8 cups powdered sugar
3 TBSP key lime juice, and most likely more to thin out frosting
Place the butter in a large mixing bowl.
Add 4 cups of the sugar and key lime juice.
On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.
You may not need to add all of the sugar. If too thick, thin with more key lime juice. You can also use more lime juice if you want a more tart flavor. But remember you already have lime in the cupcake and the filling.
To assemble:
Take key lime pie filling and place into a pastry bag fitted with a small tip.
Take tip and place into cupcake squeeze filling into cupcake using the cone method.
Frost cupcake and sprinkle with crushed graham crackers.
Sit back and enjoy as the compliments roll in :).
Thanks for visiting and a very sweet day!
