Key Lime Cupcakes | sweetco0kiepie

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides a similar texture at a lower cost

Crack 2 eggs into a heat-proof bowl and add 1/2 cup of sugar.

Zest some limes and juice them to measure around 1/3 cup of lime juice, then add it to the bowl and whisk until combined.

In a small saucepan, heat an inch of simmering water and place the bowl on top, whisking continuously until the mixture thickens.

Remove the bowl from heat and add 1 tablespoon of lime zest and 3 tablespoons of butter, whisking until the butter melts.

Transfer the lime curd to a shallow dish, cover with plastic wrap touching the surface, and chill in the refrigerator.

To make the Swiss meringue buttercream, add 1 1/2 cups of sugar to 4 egg whites and whisk until combined.

Place the bowl over simmering water and whisk until smooth and the sugar is dissolved.

Transfer the bowl to a stand mixer and whip on high speed until thick and glossy, then add softened butter in chunks and 1 teaspoon of vanilla extract, mixing until combined.

In a medium-sized bowl, sift together 1 cup of cake flour, 1/2 cup of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt, then whisk and set aside.

In a large bowl, mix 1/2 cup of softened unsalted butter until light and fluffy, then add 3/4 cup of sugar and mix well.

Add 2 eggs one at a time, mixing in between each addition, then add 1 1/2 teaspoons of vanilla extract and 2 tablespoons of lime zest.

Add the dry ingredients in thirds, mixing in between, then add 1/4 cup of lime juice and mix.

Add 1/3 cup of milk and then the remaining dry ingredients, scraping the sides to ensure everything is mixed well.

Transfer the cupcake batter into cupcake liners using an ice cream scoop, filling them 3/4 of the way full.

Bake at 350°F (180°C) for about 18 to 20 minutes.

Once baked, cool the cupcakes completely, then core out the center using a cupcake core or apple core and fill with lime curd.

Pipe the Swiss meringue buttercream on top of the cupcakes using a pastry bag with a French star tip.

Decorate with a slice of lime and sprinkle graham cracker crumbs on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens