RECIPE BELOW - GET BAKING!
FOR THE BATTER
1 cup flour
1 cup graham cracker crumbs
1 ½ tsp baking powder
¼ tsp salt
1 stick butter (room temp)
1 cup sugar
½ tsp vanilla
½ cup milk
FOR THE FROSTING
4 oz cream cheese
½ stick butter
2 cups confectioners' sugar
4 tbsp key lime juice
1 / Preheat oven to 400 degrees F. Line standard muffin tins with paper liners.
2 / Whisk together flour, graham cracker crumbs, baking powder and salt in a small bowl to combine. With an electric mixer on medium beat in butter and sugar until each is incorporated, scraping down sides of bowl as needed.
3 / Add eggs to the mixture, one at a time, then vanilla and milk until just mixed.
4 / Divide batter evenly among lined cups, filling each three-quarters full*. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.
5 / Carefully lift each cupcake from pan and set on wire rack. Let cupcakes cool completely before frosting.
FOR THE FROSTING
1 / Place the cream cheese, butter and confectioners’ sugar in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work.
2 / Add the key lime juice, 1 tbsp at a time, until you are pleased with the result.
3 / When cupcakes are cooled completely, frost with key lime frosting**. Garnish with graham cracker crumbs.
TO SWIRL THE ICING / Divide the icing into 2 equal batches. Add green food coloring to one batch of icing until you like the result. Fill 2 disposable icing bags; one with the green icing, one with the white, each a little less than ½ full. After the bags are filled, flatten them out and stack them on top of each other. Trim ½ inch off the tip of each bag and slip them into a larger icing bag fitted with the decorating tip of your choice. Firmly squeeze the bag until you’re getting equal parts of each icing from the tip. Hold the tip close to the top of the cupcake. Use firm, steady pressure, squeeze the icing bag, starting in the center of the cupcake and moving around the edges of the cupcake towards the center.
For a step-by-step with images on swirling icing visit ourbestbites.com.
Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers. Bring to room temperature before serving.
These were hit! Do you have a go to cupcake that is a crowd pleaser every time?