As far back as I can remember my dad has loved Key Lime pie. I remember it was always his dessert of choice when we went out to eat pretty much anywhere. So, when his birthday rolled around this year I contemplated just making him the straight up pie...or maybe even key lime bars. But then I came across this recipe for Key Lime Cupcakes. It was love at first sight...and eventually at first bite.
The recipe was pretty straight forward and after making cupcakes from scratch the week before I felt like a total pro already. I diligently zested and juiced more key limes than I have ever seen in my life (and gosh, I still have about 30 of them leftover...). I have to say that the addition of real lime juice and zest to this recipe put it over the top. It was just SO amazingly zingy, tangy, citrusy...limey. You get my point.
The batter was a bit runnier than the chocolate cupcakes I made previously but honestly I think these came out much more fluffy and moist.
Oh...did I mention I didn't mess with the recipe at all? That's right...full fat butter, cream cheese, etc. And I ate 2 of them. I will not measure my waistline this week.
I think my favorite part of this recipe was the frosting. I'm a total sucker for cream cheese. You could spread it on pretty much anything and it will be my favorite dish ever. I was happy to learn how to make a traditional-ish cream cheese frosting since it seems many cupcakes are topped with that.
Look at how green they are! In the future, I might not add the food coloring. I imagine the coloring was added to punch home the idea that they are LIME but you can smell it and taste it so I just don't think the fake green was necessary. Fun to buy the little McCormick's box of colors though!
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