I wanted to make a St. Patrick’s Day dessert, and my neighbor had just given me a bunch of limes from her tree. So I decided to make Key Lime Pie Cupcakes. To get that familiar key lime pie flavor I used sweetened condensed milk instead of sugar in both the cupcake batter and the frosting. I wasn’t sure if it would work, but people loved them. And I used a touch of green food coloring in half the frosting to get a little bit of a festive swirled look for the occasion.
Guessipe
- 1 stick butter, softened
- 1 egg, room temperature
- 3/4 can sweetened condensed milk
- 1/3 cup milk
- 3 TBSP lime zest
- 3 TBSP lime juice
- 1 1/4 cup flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
frosting
- 1 1/2 cups heavy cream
- 1/2 tsp cream of tartar
- 3 TBSP lime zest
- 1/4 can sweetened condensed milk
- green gel food coloring (optional)
For the Cupcakes – beat the butter until light and fluffy. Add the egg, sweetened condensed milk, milk, lime zest, and lime juice. Beat until well combined.
In a bowl, whisk the flour, baking powder, baking soda, and salt together. Add the dry mixture to the wet mixture in two batches, mixing until just combined.
Divide the batter evenly between 12 cupcake liners. Bake at 350 degrees F until a toothpick comes out cleanly (about 18 minutes).
For the Frosting – whip the heavy cream and cream of tartar in a stand mixer with whisk attachment until stiff peaks form. Add the lime zest, sweetened condensed milk, and food coloring (if using – I did half with and half without to get a little green and white swirl effect). Mix until incorporated. Pipe onto your cooled cupcakes just before serving.
