Ingredients
Method
- Preheat the oven to 350°F. Line a cupcake pan with 12 cupcake liners.
- In a large bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
- Add sour cream, vanilla extract, and key lime zest. Mix until fully combined.
- Mix in the egg whites two at a time, ensuring they are well-incorporated before adding the next. Scrape down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, baking powder, and salt. Add this mixture alternately with the milk and key lime juice, mixing well between each addition. Scrape the sides of the bowl as needed.
- Fill the cupcake liners about three-quarters full with the batter. Bake for 15-17 minutes, or until the tops spring back to the touch and a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.
- Beat the butter in a stand mixer or with a hand mixer until smooth.
- Gradually add the powdered sugar in two batches, mixing on low speed until fully combined.
- Add the key lime zest, 3 tablespoons of key lime juice, and vanilla extract. Mix until combined, then add a pinch of salt. Adjust the consistency by adding more key lime juice as needed.
- Transfer the frosting to a piping bag fitted with a decorative tip. Pipe the frosting onto the cooled cupcakes. Press graham cracker crumbs around each cupcake and sprinkle with additional key lime zest, if desired. Finish by garnishing with a thin slice of key lime.
Nutrition
Notes
These Key Lime Cupcakes are the perfect tropical treat! The graham cracker crumbs add a delightful crunch and the key lime frosting brings all the zesty flavor to life. Ideal for summer parties or any time you want to brighten your day with a citrusy bite!