Key Lime Pie Cupcakes

Key Lime Pie Cupcakes

Introduction

Key Lime Pie Cupcakes are a delightful twist on the classic Southern dessert, Key Lime Pie. These bite-sized treats combine the tangy brightness of key lime with the rich creaminess of traditional pie filling, all nestled into a buttery cupcake base. Perfect for parties, holidays, or anytime you’re craving something sweet and refreshing, these cupcakes capture the essence of summer in every bite.

The History

Key Lime Pie has its origins in the Florida Keys, where native key limes were abundant and used to create what would become a regional favorite. The original pie was made using sweetened condensed milk, egg yolks, and key lime juice, creating a creamy, tart filling without needing to be baked. Over time, bakers have adapted the recipe into various forms, including this creative cupcake version that maintains the flavor while offering a more portable and shareable treat.

Ingredients Breakdown

• Cupcake Base: All-purpose flour, baking powder, salt, unsalted butter, sugar, eggs, vanilla extract, and milk – provides a soft and sturdy foundation.
• Lime Filling: Egg yolks, sweetened condensed milk, key lime juice – creates a smooth and tangy center reminiscent of traditional pie filling.
• Topping: Whipped cream or meringue, lime zest, optional graham cracker crumbs – adds texture and enhances the pie-like experience.
• Garnish (optional): Lime slices or candied lime zest – for a beautiful finishing touch.

Step-by-Step Recipe

Making the Cupcakes:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together 1 ½ cups flour, 1 tsp baking powder, and ¼ tsp salt.
3. In a separate bowl, cream ½ cup softened unsalted butter and 1 cup granulated sugar until light and fluffy.
4. Add 2 large eggs, one at a time, mixing well after each addition. Stir in 1 tsp vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with ½ cup milk. Mix until just combined.
6. Divide the batter evenly among the prepared muffin cups. Fill each about two-thirds full.
7. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.

Preparing the Key Lime Filling:

1. In a medium bowl, whisk together 3 egg yolks, 1 (14 oz) can sweetened condensed milk, and ½ cup freshly squeezed key lime juice.
2. Pour the mixture into a saucepan and cook over low heat, stirring constantly, until it thickens (about 5–7 minutes). Do not boil.
3. Remove from heat and stir in 1 tbsp grated key lime zest. Let cool completely.

Assembling the Cupcakes:

1. Once the cupcakes and filling are cooled, spoon or pipe the lime filling onto the top of each cupcake.
2. Refrigerate for at least 1 hour to set the filling.
3. Before serving, top with whipped cream or meringue, additional lime zest, and a sprinkle of crushed graham cracker crumbs if desired.

Tips

• Use room temperature ingredients for a smoother batter and better rise.
• If key limes are unavailable, substitute with regular Persian limes, though the flavor will be slightly less aromatic.
• To save time, use store-bought whipped topping instead of homemade whipped cream.
• For a lighter option, replace the cupcake base with a graham cracker crust pressed into the bottom of a silicone cupcake mold.
• Always zest the limes before juicing them to maximize flavor.

Variations and Customizations

• Coconut Twist: Add ½ cup shredded coconut to the cupcake batter and top with toasted coconut flakes.
• Chocolate Crust: Use a chocolate cookie crust instead of graham cracker for a decadent contrast.
• Almond Flavor: Substitute almond extract for some of the vanilla in the cupcakes for a nutty twist.
• Mini Versions: Make mini cupcakes for bite-sized treats—adjust baking time to 12–14 minutes.
• No-Bake Option: Skip the cupcakes entirely and make mini no-bake pies using a graham cracker crust in small cups or jars.

Health Considerations and Nutritional Value

Each cupcake contains approximately 250–300 calories, depending on size and ingredients used. They are high in fat and sugar due to the butter, sweetened condensed milk, and whipped topping. However, they also provide calcium and protein from dairy sources and vitamin C from fresh lime juice.

For healthier options:

• Replace whole eggs with egg whites in the batter.
• Use reduced-fat sweetened condensed milk or a mix of evaporated milk and honey.
• Substitute Greek yogurt for part of the whipped cream topping.
• Opt for whole wheat flour or gluten-free flour blends for dietary restrictions.

Ingredients

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup milk

For the Lime Filling:

• 3 large egg yolks
• 1 (14 oz) can sweetened condensed milk
• ½ cup fresh key lime juice
• 1 tbsp grated key lime zest

For the Topping:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• Graham cracker crumbs (optional)
• Fresh lime zest or slices (for garnish)

Directions

1. Preheat oven to 350°F (175°C) and line muffin tin with liners.
2. Mix dry ingredients: flour, baking powder, salt.
3. Cream butter and sugar, then add eggs and vanilla.
4. Alternate adding dry ingredients and milk into the wet mixture.
5. Fill muffin cups ⅔ full and bake for 18–20 minutes. Cool completely.
6. In a saucepan, whisk egg yolks, sweetened condensed milk, and lime juice until thickened.
7. Stir in lime zest and cool the filling.
8. Spoon or pipe filling onto cooled cupcakes. Refrigerate for 1 hour.
9. Whip cream with sugar and vanilla; top cupcakes before serving.
10. Garnish with lime zest, graham cracker crumbs, or lime slices.

FAQ

Can I use bottled lime juice?
Yes, but fresh key lime juice offers the best flavor. If unavailable, regular lime juice is acceptable as a substitute.

How long do these last?
They keep well in the refrigerator for up to 3 days. Store in an airtight container.

Can I freeze these cupcakes?
Freezing is possible without the whipped topping. Wrap individually and thaw in the fridge overnight.

Is there a way to make this recipe vegan?
Use vegan butter, flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and vegan sweetened condensed milk. Replace whipped cream with coconut whipped cream.

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