Key Lime Pie Cupcakes

Health score
1%
Key Lime Pie Cupcakes
185 min.
24
335kcal

Suggestions


Indulge in a delightful twist on a classic dessert with these Key Lime Pie Cupcakes! Perfectly combining the tangy zest of Key limes with the sweetness of a cookie crust, these cupcakes are a refreshing treat that will transport your taste buds straight to a tropical paradise. Whether you're hosting a summer gathering, celebrating a special occasion, or simply craving something sweet, these cupcakes are sure to impress your guests and satisfy your sweet tooth.

With a buttery sugar cookie base that provides the perfect foundation, each cupcake is filled with a creamy, zesty lime filling that strikes the ideal balance between tart and sweet. Topped with a luscious frosting and garnished with crunchy graham cracker chunks, these cupcakes not only taste amazing but also look stunning on any dessert table.

What’s more, they are surprisingly easy to make! With just a few simple ingredients and straightforward steps, you can whip up a batch of these delightful treats in no time. Plus, they can be made ahead of time and stored in the refrigerator, making them a convenient option for busy bakers. So, roll up your sleeves and get ready to impress your family and friends with these scrumptious Key Lime Pie Cupcakes that are sure to become a new favorite!

Ingredients

  • 17.5 oz sugar cookie mix 
  • tablespoons butter softened
  • teaspoons lime zest grated
  •  eggs whole
  •  egg yolk 
  • 28 oz condensed milk sweetened canned (not evaporated)
  • 0.8 cup juice of lime fresh
  • drop drop natural food coloring green
  • 16 oz cream cheese frosting 
  • oz graham crackers 

Equipment

  • bowl
  • oven
  • hand mixer
  • muffin liners

Directions

  1. Heat oven to 375°F.
  2. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, stir cookie mix, butter, 3 teaspoons of the lime peel and the whole egg until soft dough forms. Drop dough by heaping tablespoonfuls into muffin cups; use fingers to flatten.
  3. Bake 12 minutes. Cool in pans on cooling racks.
  4. In medium bowl, beat egg yolks, condensed milk, lime juice and food color with electric mixer on medium speed about 1 minute or until well blended.
  5. Pour evenly into partially baked crusts, filling each about three-fourths full.
  6. Bake 12 to 14 minutes or until edges are set and centers are still soft. Cool 20 minutes. Cover; refrigerate until chilled, at least 2 hours but no longer than 2 days. Stir remaining 1 teaspoon lime peel into frosting. Frost cupcakes.
  7. Garnish with graham cracker chunks. Store covered in refrigerator.

Nutrition Facts

Calories335kcal
Protein5.46%
Fat31.13%
Carbs63.41%

Properties

Glycemic Index
6.96
Glycemic Load
14.8
Inflammation Score
-2
Nutrition Score
4.1134782550128%

Flavonoids

Eriodictyol
0.17mg
Hesperetin
0.82mg
Naringenin
0.04mg
Quercetin
0.04mg

Nutrients percent of daily need

Calories:335.31kcal
16.77%
Fat:11.76g
18.1%
Saturated Fat:3.71g
23.22%
Carbohydrates:53.91g
17.97%
Net Carbohydrates:53.63g
19.5%
Sugar:41.38g
45.98%
Cholesterol:50.47mg
16.82%
Sodium:221.07mg
9.61%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.64g
9.28%
Phosphorus:115.82mg
11.58%
Vitamin B2:0.19mg
11.15%
Calcium:107.21mg
10.72%
Selenium:7.24µg
10.34%
Vitamin A:270.61IU
5.41%
Potassium:158.32mg
4.52%
Vitamin B1:0.07mg
4.45%
Folate:16.27µg
4.07%
Vitamin C:3.23mg
3.92%
Vitamin B5:0.38mg
3.79%
Vitamin B12:0.22µg
3.73%
Zinc:0.55mg
3.67%
Magnesium:14.26mg
3.56%
Iron:0.58mg
3.24%
Vitamin B3:0.44mg
2.18%
Vitamin B6:0.04mg
2.05%
Vitamin E:0.28mg
1.84%
Vitamin D:0.26µg
1.77%
Fiber:0.28g
1.12%