Tags
cream cheese, cream cheese frosting, curd, dessert, frosting, key lime, key lime curd, zest
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I recently offered to make dessert for a family gathering and wanted to try something new. I love trying out new desserts for large groups because it means that I don’t eat it all! I wanted something light and fresh and these cupcakes fit the bill. Summer and citrus go hand in hand. And, since I can’t be down at the Florida Keys, I can at least take a bit and pretend I am! While I love key lime pie, I’ve never made them with a cake before but I figured these would taste delicious and I wasn’t wrong. Even some folks that I figured would steer towards other desserts were tempted to grab these pretty little cupcakes and commented on how good they were. Best part? Yet again cream cheese haters were in love. Another point for Maeghan in the cream cheese battle. Moo ha ha!
While there are a couple of steps in preparing these cupcakes, make it easier on your self and break it up into two days. Go ahead and make your cupcakes, I opted to go for my tried and true Vanilla Bean cupcakes. Also, make your key lime curd and let it chill overnight. This will ensure that the curd is thick enough to pipe into your cupcakes. When you are ready to assemble, whip up the cream cheese frosting, pip the curd into your cupcakes and decorate!
Key Lime Cupcakes
Ingredients
For the Key Lime Curd
- 1/4 cup key lime juice (about 10 key limes)
- 1/2 Tbsp key lime zest
- 1 egg
- 2 Tbsp + 2 tsp sugar
- 1/4 cup butter, softened and cut into two pieces
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For the Cream Cheese Frosting
- 6 oz cream cheese, softened
- 6 Tbsp butter, softened
- 12 oz powdered sugar
- 1/8 tsp salt
- 1 tsp vanilla extract
Key Lime Curd
Over a saucepan with simmering water, (double boiler) whisk the key lime juice, zest, egg, and sugar in a bowl. Add butter and whisk until thickened and smoother. About 160 F. Strain the mixture through a fine mesh strainer into a clean bowl and cover with plastic wrap. You will want the plastic wrap to touch the curd so that a skin doesn’t form. Place the mixture into the refrigerator and allow to cool. It will pipe much easier if the mixture is chilled.
Cream Cheese Frosting
In a stand mixer with the paddle attachment, mix the cream cheese and butter until smooth. Add the vanilla and salt and mix until combined. Add the powdered sugar, one cup at a time, until smooth.
To assemble the cupcakes
Use an apple corer or knife to cut a hole in the center of the cupcake. ( A Bismark tip will not work in this case, since the curd is too thick) Do not go to the very bottom of the cupcake. Fill the hole with the chilled key lime filling using a spoon or pastry bag. In this case, you do not need to cover the hole with the left over cake. The frosting will cover the curd filling. Pipe frosting on the top of the cupcake and garnish with lime twists, sprinkles, zest.
Makes 12 to 14 cupcakes
Source: Adapted from She Makes She Bakes, Vanilla Bean Cupcakes from Annie’s Eats
10 comments
Nancy Cameron said:
August 24, 2012 at 10:48 am
OMG, I can’t wait to make these. Key Lime “anything” is my favorite, besides chocolate. Thanks!
kat said:
August 24, 2012 at 6:41 pm
Gorgeous cupcakes! Beautiful photos! OMG everything looks perfect!
Erin @ BlueberryMuffins said:
August 26, 2012 at 10:09 pm
This is so new to me, I can almost feel the tanginess! Love your photos, I’m so excited to try this recipe.
Theresa H Hall said:
August 30, 2012 at 7:44 pm
These seem like just the thing to make for my great niece for her second birthday. She and her friends can eat the birthday cake, whilst the grownups eat these!!
maeghan said:
August 30, 2012 at 8:16 pm
Watch out, you may have to share! My two year old loved these as well.
Leslie said:
September 2, 2012 at 7:32 pm
Made these today; best cupcakes ever!
maeghan said:
September 2, 2012 at 7:43 pm
Love to her that!
Emily @ She Makes and Bakes said:
September 7, 2012 at 10:01 am
Your cupcakes look beautiful! I’m glad they were a big hit! I know people always love them when I serve them, too.
Vera Zecevic – Cupcakes Garden said:
November 23, 2012 at 2:46 pm
These key lime cupcakes look absolutely gorgeous! I’m delighted with them and featured this recipes on my blog, hoping you don’t mind! If you don’t agree with that please contact me and I will remove it. All the best.
Sharon said:
June 23, 2018 at 2:31 pm
Can you use this batter to make a key lime,cake? It seems so moist.