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When it comes to desserts that capture the essence of summer, few can compete with the charm of key lime pie. This beloved American classic, with its refreshing tartness and silky smooth filling, is often a highlight at gatherings and special occasions. But what if you could enjoy the delightful flavors of key lime pie in a more portable, individual serving? Enter the creamy key lime pie cupcakes—a modern twist that reimagines this traditional dessert into a perfect handheld treat.

Creamy Key Lime Pie Cupcakes

Bring the flavors of summer straight to your kitchen with these irresistible Creamy Key Lime Pie Cupcakes! Perfectly portable and filled with zesty key lime goodness, these cupcakes are a modern twist on the classic pie. With a rich, creamy filling and fluffy topping, they are the ideal treat for barbecues, birthday celebrations, or a sweet indulgence at home. Get ready to impress your friends and family with this delightful dessert! #KeyLimeCupcakes #SummerDesserts #BakingLove #CupcakeRecipe #DessertGoals
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Ingredients
  

For the Cupcakes:

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

½ cup buttermilk

Zest of 2 key limes

2 tbsp freshly squeezed key lime juice

For the Creamy Key Lime Filling:

1 (8 oz) package cream cheese, softened

½ cup sweetened condensed milk

¼ cup key lime juice

Zest of 1 key lime

For the Whipped Topping:

1 cup heavy whipping cream

1/4 cup powdered sugar

½ tsp vanilla extract

For Garnish:

Lime slices

Graham cracker crumbs

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

    Prepare the Cupcake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large mixing bowl, cream the softened butter and sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing well after each. Stir in the vanilla, buttermilk, lime zest, and lime juice.

      Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.

        Bake the Cupcakes: Fill each cupcake liner about 2/3 full with batter and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely in the pan for 5 minutes, then transfer to a wire rack to cool completely.

          Prepare the Key Lime Filling: In a mixing bowl, beat the cream cheese until smooth. Add the sweetened condensed milk, lime juice, and lime zest. Mix until creamy and well combined.

            Assemble the Cupcakes: Once the cupcakes are completely cooled, use a small knife or cupcake corer to remove the center of each cupcake. Fill each cupcake cavity with a generous spoonful of the creamy key lime filling.

              Make the Whipped Topping: In a chilled mixing bowl, whip the heavy cream until it begins to thicken. Add powdered sugar and vanilla extract, and continue to whip until stiff peaks form.

                Frost the Cupcakes: Pipe or spoon the whipped topping over the filled cupcakes using a piping bag or simply a spoon.

                  Garnish and Serve: Sprinkle a small amount of graham cracker crumbs on top, and garnish each cupcake with a lime slice. Serve chilled for the best flavor!

                    Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 12 cupcakes