Key Lime Cupcakes

I usually try to focus this blog on the decorating part of my desserts, but today I’m more concerned about sharing a recipe with you.  This past week I baked Key Lime Cupcakes for a wedding shower at work, and they were such a big hit that I knew I had to include the directions here. I was told by another teacher that these were the best cupcakes she’s ever eaten. So they are definitely worth making! Plus, another teacher who doesn’t even like cake liked these. You know who you are. And I think you are weird for not liking cake. And I hope you are reading this. 😉

I found the recipe for these cupcakes at allrecipes.com. It’s what I’ve heard referred to as a “doctored cake mix.” Which means that they aren’t entirely made from scratch, but you don’t just follow the directions on the box either. You spruce up the box mix just a little. 🙂 http://allrecipes.com/Recipe/Key-Lime-Cake-III/Detail.aspx

Start with a box of lemon cake mix. Any brand will work fine, I’m just a little partial to Duncan Hines. And I really can’t tell you why. I’m just weird like that. But not as weird as the above mentioned teacher that doesn’t like cake. 😉

Then you’ll need these sidekicks to come along for the ride.

Combine all of these ingredients into a bowl and mix: the box of lemon cake mix, 1 1/3 cups of vegetable oil, 3 eggs, one package of lime jello, and 3/4 cup of orange juice.

I know, I know. It doesn’t look all that appetizing at this point in the process. But trust me, the end result is quite tasty.

Once the batter is all mixed together, it actually kind of looks like alien goo or something. But once they are baked, they turn a little brown on top, so the color isn’t quite so bright. (It’s still a very bright green on the inside though. I should have made some for my students last week when we were studying space and told them that they were alien cupcakes!)

And, I was lame and forgot to take any pictures of making the frosting. But it’s just as easy as the cupcakes. Cream together one stick of butter, one package of cream cheese, and 3 tablespoons of key lime zest. (The butter and cream cheese will need to be softened to room temperature). Then beat in one pound of powdered sugar, adding it about a cup or so at the time so that it blends together nicely. The icing is the truly dangerous part. I could eat it by the spoonfuls. Ok, I admit it. I *have* eaten it by the spoonfuls. I’m crazy for cream cheese icing anyways, and the key lime juice gives it a perfect balance of tangy and sweetness together. Seriously, you should try these cupcakes. I put little fondant decorations on these since they were for a bridal shower, but just smearing on the icing with a knife works too.

Update: My sister has come up with a way to out do me. She makes Smores cupcakes that have a graham cracker base to them. It goes into the cupcake liner before the other batter gets added on top. I’ve never had them but I’m sure she will volunteer to make a batch for me when I visit her this summer. *hint, hint* When I told her how good these cupcakes were, she had the idea to make them and include the little graham cracker crust in the bottom. I think making these even more like key lime pie is a perfect idea. So maybe I’ll have to repeat this recipe sometime soon with her graham cracker idea to give you all a review.

Up Next: Not really sure. Any ideas?

Random Thought of the Day: I can’t really think of one because all I can think about is finishing this post so I can eat the chocolate chip muffins that my husband just pulled out of the oven. So that’s all 🙂