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Zesty Key Lime Pie Cupcakes with a Sweet Crunch

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A delightful twist on the classic key lime pie, these cupcakes are packed with zesty lime flavor and topped with a buttery graham cracker crunch.

Ingredients

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  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup key lime juice
  • 1 tablespoon grated key lime zest
  • 1/2 cup graham cracker crumbs
  • Powdered sugar for dusting

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Whisk together the flour, cornstarch, baking powder, and salt until well mixed.
  3. Cream the softened butter and sugar together until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, key lime juice, and lime zest until well combined.
  5. Combine the dry ingredients with the wet mixture, mixing until just combined.
  6. Fill the cupcake liners about two-thirds full with the batter.
  7. Bake for 15-20 minutes, or until a toothpick inserted comes out clean.
  8. Cool the cupcakes completely on a wire rack.
  9. Garnish the tops with graham cracker crumbs and dust with powdered sugar before serving.

Notes

These cupcakes are best enjoyed fresh but can be stored in an airtight container for up to three days at room temperature or refrigerated for up to a week.

Nutrition

Find it online: https://cookingwithmayaa.com/zesty-key-lime-pie-cupcakes-with-sweet-crunch/

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