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Key Lime Cupcakes by @shortstackkitchen

Yields1 Serving

Key Lime Cupcakes
 1 ¼ cups Cake Flour
 ¾ tsp Baking Powder
 ¼ tsp Baking Soda
 ¼ tsp Sea Salt
 ¾ cup Granulated White Sugar
 ½ cup Colavita Essential Olive Oil
 1 Whole Egg, room temp
 1 Additional Egg White, room temp
 ¼ cup Sour Cream, room temp
 ¼ cup Milk, room temp
 2 tsp Pure Vanilla Extract
 1 tbsp Key Lime Zest, finely grated
 1 tbsp Key Lime Juice
Key Lime Cream Cheese Frosting
 8 oz Full-Fat Cream Cheese Block, room temp
 ½ cup Unsalted Butter, room temp
 1 tbsp Key Lime Zest, finely grated
 1 tsp Pure Vanilla Extract
 4 cups Pinch of Sea Salt
 ¼ cup Graham Crackers Crumbs (optional)
Key Lime Cupcakes
1

Preheat oven to 350ºF. Add muffin liners to a 12-cup muffin pan and set aside.

2

In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt.

3

In a large bowl, whisk together olive oil, white sugar, sour cream, milk, 1 whole egg, 1 egg white, key lime
zest, key lime juice and vanilla until well combined.

4

Sift in the dry ingredients and whisk until just combined. Do not over mix.

5

Scoop and fill each cupcake cavity ⅔rds of the way full. Bake for 14 to 16 minutes, or until an inserted toothpick in the center of the cupcake comes out clean.

6

Let cupcakes sit in the pan for a minute, then carefully remove them and place on a wire rack to cool completely.

Key Lime Cream Cheese Frosting
7

Add room temperature cream cheese and butter to a large bowl and using an electric mixer, whip until creamy and lump free.

8

Add powdered sugar, key lime zest, vanilla extract and salt. With the mixer on low, then gradually increasing to medium-high, mix until completely combined and fluffy. For a stiffer frosting, add more powdered sugar. Scrape the sides and bottom of the bowl with a spatula as needed.

9

Frost your cupcakes, and then press graham cracker crumbs around each cupcake. Serve and enjoy!

10

Keep in an airtight container and store in the fridge for up to 3 days.