Happy Friday everyone!! I hope you guys have some fun plans for this weekend!! Ever since I can remember my most favorite dessert has been key lime pie, so one day I thought, let’s turn it into a cupcake! Why not?? So here is my first cupcake of the month and recipe, a key lime pie cupcake with a graham cracker crust, key lime curd filling, and key lime marscarpone frosting! Enjoy 🙂
Graham cracker crust:
1/2 stick unsalted butter
1 packet of graham crackers
1/4 C of sugar
Prepare cupcake papers in cupcake tin. Melt butter in the microwave. Place the graham crackers in a food processor until finely chopped (or you can throw them in a bag and crumble, crumble, crumble.) Mix the melted butter, sugar, and graham crackers into a bowl. Put 1 tablespoon of the crust mixture in each of the cupcake liners and pat down until it’s firm like a crust.
1 Box Extra Moist French Vanilla mix
3 teaspoons key lime zest
Prepare cake mix according to box directions and add the key lime zest. Bake according to the box directions. ( I usually cook a 3-5 mins less than the recommended time, it will depend on your oven).
Key Lime Curd Filling:
1/2 C unsalted butter
1/2 C key lime juice
Zest of 1 and half limes
2/3 C granulated sugar
1 tsp cornstarch
pinch of salt
6 large egg yolks
Melt the butter in a small saucepan over medium heat. Remove from the heat and add the lime juice and lime zest.
In a separate bowl, mix together the sugar, salt, and cornstarch, then add it to the pan. Whisk in the egg yolks until smooth and add the pan back to the heat. Continue to cook on medium until the mixture has thickened. ( It will be able to coat the back of a spoon). Do not allow the mixture to boil.
Place the mixture in a glass bowl and put a piece of plastic wrap over top of the curd (directly touching the curd so it does not form a skin) and let it cool in the refrigerator.
Key Lime Marscarpone Frosting:
1 pound mascarpone cheese
2/3 C lime curd from above
2 C heavy cream
1/4 C sugar
Beat the sugar and cream to soft peaks in your mixer. Place this mixture in a separate bowl with the marscarpone cheese and lemon curd and fold gently with a spatula to combine. Make sure you are gentle and take your time.
Take an apple corer and remove the centers of the cupcakes. Place the lime curd in a piping bag and fill the center of the cupcakes. In a separate piping bag, put the frosting on top. I garnished mine with some fresh lime zest, graham cracker crumbs, and a little wedge of lime.
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