These are an unusual twist on a classic key lime pie . The cupcakes look awesome, and taste even better!

My husband is a huge fan of key lime pie, and I love baking, mostly cupcakes. So, I thought that I needed to mix his favorite dessert, with my favorite pastime! Throw in a rainy day, and that is what led to the Key Lime Filled Cupcakes . This recipe will make 18 delicious cupcakes.

Step 1: Make the Cupcake!

Alright, so I am all about being prepared. So, I would definitely recommend to be prepared . Get all of your ingredients out, and have them set up so you can just add them to the bowl and mix.

Here are the ingredients you will need:
1 cup (2 sticks) sweet butter, softened
1 cup superfine sugar***
2 cups self-rising flour
4 eggs
1 tsp. vanilla extract

Preheat the oven to 350°F. Place 18 paper baking cups into your muffin pans.

Place all the cupcake ingredients into a large bowl, and beat with an electric mixer until smooth and pale, about 2 to 3 minutes.

Spoon the batter in the cups, filling about 2/3 full. Bake for 20 minutes.

Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.

While they are cooling, you can move onto the next step: make the filling!!

***If you do not have/cannot find superfine sugar, you can use regular sugar and put it in the food processor for a little bit. Then just let it settle for a few minutes before you begin to use it! (This is actually what I had to do, as I could not find superfine sugar anywhere!)
Trying this today. Can't wait!
I made these last night to take to a coffee morning, but since one of the mothers is lactose intolerant, I used store-bought lemon curd (without butter in it) as the filling, and dairy free marg instead of the butter in the cake... They went very quickly, and were very, VERY tasty!<br>
These are the best cupcakes ever! I may be a little impartial....dabears1120 is my wife. But really, the are so good.

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