Description
Delightful cupcakes infused with tangy lime zest, topped with whipped cream and a crunchy graham cracker crumble.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- Pinch of salt
- 2 eggs
- ½ cup buttermilk
- ½ cup vegetable oil
- Zest and juice of 2-3 key limes (about ¼ cup juice)
- Graham cracker crumbs for topping
- 1 cup heavy cream
- ½ cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- Mix the dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and a pinch of salt.
- Combine the wet ingredients: In another bowl, mix eggs, buttermilk, vegetable oil, lime zest, and lime juice.
- Incorporate the dry ingredients into the wet mixture until just combined.
- Fill a muffin tin lined with cupcake liners, filling each about ⅔ full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Cool in the tin for 5 minutes before transferring to a wire rack.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Frost the cooled cupcakes with whipped cream and sprinkle with graham cracker crumbs.
Notes
For a vegan version, use flax eggs and coconut cream instead of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 15g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg
Keywords: key lime pie, cupcakes, dessert, summer, baking