A zesty cupcake filled with Key lime curd and a dusting a graham cracker crumbs.
Keyword key lime cupcakes, Key Lime Curd
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Servings 16-18 cupcakes
Author Candi Elm
1/2lbof butter room temp
1& 1/2 cup of white granulated sugar
4large egg yolks
1cupof sour cream
1tskey lime juice(Nellie and Joe's)
4large egg whites beaten fluffy not stiff
1/2lbof softened butter
3cupsof sifted powdered sugar
1TBof vanilla extract
1tsof lime oil or Key lime juice to taste
1/4cupgraham cracker crumbs
Cream butter and add sugar beating until well blended. Add flavoring and egg yolks to butter mixture and beat well. Add sour cream and mix well. Fold in dry ingredients. When incorporated remove from mixer and set aside. Beat egg whites in a clean bowl until fluffy. Fold into the batter until well mixed. Do not over mix. Heat oven to 350 degrees and use an ice cream scoop to fill paper cups 2/3 full. Bake for 18 - 20 minutes until light golden.
Beat softened butter with sifted powdered sugar, 1 cup at a time. Add extracts and salt. Beat for 3 - 5 minutes. Add more extract to taste.