My Birthday Cupcakes - Key Lime Cupcakes with Key Lime Filling and Frosting Tutorial

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

Start by making the key lime filling.

Add 8 oz of mascarpone cheese to a bowl (room temperature).

Add 1 can of sweetened condensed milk to the bowl.

Add 5 oz of key lime juice to the mixture.

Mix on low for 30 seconds, then on high for about 2 minutes until smooth.

Transfer the filling to a smaller container and refrigerate for a couple of hours.

Preheat the oven to 350°F.

In a bowl, combine 3/4 cup all-purpose flour and 1 cup self-rising flour, and set aside.

In a stand mixer, add 1 stick of room temperature butter and 1 cup of sugar; mix until smooth.

Add 2 eggs, 3 tbsp of lime juice, and a few drops of green food coloring to the mixture.

Alternate adding the flour mixture and 3/4 cup buttermilk to the batter until fully combined.

Prepare muffin tins with cupcake liners.

Fill cupcake liners about 3/4 full with batter.

Bake in the preheated oven for 20 to 25 minutes, testing with a toothpick for doneness.

Once baked, core the cupcakes using an apple corer to create a hole for the filling.

Fill a piping bag with the key lime filling and fill the holes in the cupcakes.

Prepare the lime buttercream frosting by creaming together 1/2 cup Crisco and 1/2 cup room temperature butter.

Add 1 tsp vanilla, 1 tbsp key lime juice, and 1 tbsp milk to the frosting mixture.

Slowly add 4 cups of powdered sugar to the frosting and mix until creamy.

Transfer the frosting to a piping bag and pipe onto the filled cupcakes.

Decorate each cupcake with a lime wedge on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens