Last summer, my husband and I were planning a trip to Key West over the fourth of July for our wedding anniversary. I felt a twinge of guilt when I pictured my kids lighting sparklers at Grandma and Grandpa's without us. We decided to go on a family trip to Niagara Falls instead. My kids proclaimed it was the "best trip ever" and I'm glad we changed vacation plans.
As I wrap myself in layers of blankets and think about our "dream vacation" that we never took, my mind flashes to my key lime cupcakes recipe. It wasn't my daughter's first pick for our blog. But after some coaxing-and promise of a cupcakes made entirely of graham cracker-, she agreed. Sure enough she loved it! Sometimes our plans do not always turn out how we expect, but it the end, it's perfect!.
Cupcakes: 2 cups crushed graham cracker crumbs; 3/4 cup flour; 3 tsp. baking powder; 3/4 cup white sugar; 1/4 cup brown sugar; 1 stick margarine; 2 eggs; 1/2 tsp. vanilla; 1 cup milk; 1 tsp. cinnamon; 1/2 tsp. nutmeg.
Frosting: 1 pound powdered sugar; 1/2 stick butter; 8 oz. cream cheese; 1 tsp. vanilla; green food coloring; one lime
Preheat oven to 350 degrees. In large mixing bowl, combine cream together margarine, eggs, and vanilla. In a medium mixing bowl, combine graham crackers, flour, baking powder, white and brown sugar. Add the cinnamon and nutmeg. Combine the dry ingredients with the ingredients in the large mixing bowl. Add the milk, and stir until thoroughly combined. Bake for 20 minutes. Makes 12 cupcakes.
In a large mixing bowl, beat softened cream cheese and butter on medium speed until light and fluffy. Add vanilla. and 1 tablespoon of lime juice. Gradually add powdered sugar until combined. Add lime juice and 2-3 drops of green food coloring; blend until desired color is achieved. When cupcakes are completely cooled, place frosting in a piping bag with a Wilton 1M tip. Pipe frosting onto cupcakes Garnish with a lime slice on top of cupcake.