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 portioned and bursting with zesty flavor, these cupcakes are a refreshing treat that will transport your taste buds straight to a sunny beach. Imagine the creamy, tangy filling of a traditional Key lime pie, nestled in a soft, buttery cookie crust, all topped with a luscious layer of frosting. Each bite is a harmonious blend of sweet and tart, making them an irresistible choice for any occasion.

Whether you're hosting a summer gathering, celebrating a special event, or simply craving something sweet, these cupcakes are sure to impress your guests. The combination of fresh lime juice and zest brings a vibrant brightness that perfectly complements the rich sweetness of the frosting. Plus, the graham cracker chunks on top add a delightful crunch that elevates the overall experience.

With a total preparation time of just over three hours, these cupcakes are well worth the wait. They can be made ahead of time and stored in the refrigerator, allowing you to enjoy them at your leisure. So, gather your ingredients and get ready to whip up a batch of these scrumptious Key Lime Pie Cupcakes that will leave everyone asking for seconds!

Ingredients

  • tablespoons butter softened
  • lb cream cheese frosting 
  •  egg yolk 
  • oz graham crackers 
  • drop drop natural food coloring green
  • 0.8 cup juice of lime fresh
  • teaspoons lime zest grated
  • pouch sugar cookie mix (1 lb 1.5 oz)
  • 28 oz condensed milk sweetened canned (not evaporated)
  •  eggs whole

Equipment

  • bowl
  • oven
  • hand mixer
  • muffin liners

Directions

  1. Heat oven to 375F.
  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:335.29kcal
16.76%
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:221.06mg
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:16.26µg
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%