I don't think I've mentioned this, but in a few weeks my Business Man and I are going to the beach. THE BEACH!! I am so excited.
Last weekend we spent some time at the Dayton Mall (using up some wedding gift cards) to buy a few new pieces of summer clothing. Aka a new bathing suit for me because I haven't gotten one in a few years. Oh and a cute little sundress.
Anyways, while we were shopping, we challenged each other to an "Abs Challenge" until we leave for the beach. I haven't done abs since before my wedding. (Which was, oh, 10+ months ago?)
We agreed to do 8-minute abs everyday. Except we would start with 5-minute abs and work up to 8-minute abs by the end. Sowe I started last night. It was so much fun. NOT.
Anyways, back to the beach. When I was little, I got to go to the beach a lot. (One of the perks of being an only child--you get to go on lots of vacations!)
One of the first things my parents would do when we got to whatever town we were visiting was to stop at a local grocery store and pick up a key lime pie. Gosh, key lime pie at the beach tasted so good. Such good memories.
So, today I bring you Key Lime Pie Cupcakes. Not quite key lime pie, but still so, so good.
A zesty yellow cake accented with flavors of lime filled with a key lime pie filling. All topped with a coconut cream cheese frosting. Yum.
We served these at our wedding. (One of the five flavors.) Too bad we weren't going to the beach for our honeymoon; that would have been perfect.
But, we get to go to the beach now. In just 17 days.
So just 17 sets of 5-minute abs. Only 85 minutes of abs. (That's if we never work our way up to 8-minutes.)
That's a lot of minutes of abs. I think I'd rather go have another cupcake...
Scoop cupcake batter into lined tins; you will get between 20-24. Bake in preheated oven for 18-20 minutes or until cupcakes spring back lightly when you touch them with your finger. Let cool.
Meanwhile, prepare key lime pie filling. Stir together sweetened condensed milk and key lime juice. Set aside.
When cupcakes are cool, pipe a small amount of key lime pie filling into the center of each. Or, you can cut out a small chunk of the cupcake and spoon a bit of the filling inside.
For the frosting, beat together cream cheese and butter until smooth. Gradually add powdered sugar. Add coconut extract and heavy whipping cream. Beat on medium-high a few minutes until light and fluffy. If necessary, add a bit more powdered sugar or cream to get your desired consistency.
Use frosting to top filled cupcakes. Store in refrigerator. (They taste really good cold!)
Last weekend we spent some time at the Dayton Mall (using up some wedding gift cards) to buy a few new pieces of summer clothing. Aka a new bathing suit for me because I haven't gotten one in a few years. Oh and a cute little sundress.
Anyways, while we were shopping, we challenged each other to an "Abs Challenge" until we leave for the beach. I haven't done abs since before my wedding. (Which was, oh, 10+ months ago?)
We agreed to do 8-minute abs everyday. Except we would start with 5-minute abs and work up to 8-minute abs by the end. So
Anyways, back to the beach. When I was little, I got to go to the beach a lot. (One of the perks of being an only child--you get to go on lots of vacations!)
One of the first things my parents would do when we got to whatever town we were visiting was to stop at a local grocery store and pick up a key lime pie. Gosh, key lime pie at the beach tasted so good. Such good memories.
So, today I bring you Key Lime Pie Cupcakes. Not quite key lime pie, but still so, so good.
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If you can find key lime juice, please use it. So much better than regular lime juice. Not that regular lime juice produces bad cupcakes; I just like the key lime better.
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| Use this! I found it at Meijer... got the last bottle! |
We served these at our wedding. (One of the five flavors.) Too bad we weren't going to the beach for our honeymoon; that would have been perfect.
But, we get to go to the beach now. In just 17 days.
So just 17 sets of 5-minute abs. Only 85 minutes of abs. (That's if we never work our way up to 8-minutes.)
That's a lot of minutes of abs. I think I'd rather go have another cupcake...
Key Lime Pie Cupcakes
Servings/Yield
20-24 cupcakes- Cupcakes
- 18.25-oz yellow cake mix
- 1 small package instant vanilla pudding mix
- 3 egg yolks
- 1 egg
- 1 tbsp. lime zest
- 2 tbsp. lime juice, (key lime, if possible!)
- 1¼ cups water
- ⅓ cup oil
- 1 tsp. coconut extract
- Key Lime Pie Filling
- 14-oz. cans sweetened condensed milk
- ⅓ cup key lime juice
- Coconut Cream Cheese Frosting
- 8-oz. cream cheese, softened
- ¼ cup butter, softened
- 4 cups powdered sugar
- 1 tsp. coconut extract
- ¼ cup heavy whipping cream
Method
Preheat oven to 350*F. Line cupcake tins with paper liners. In large mixing bowl, combine all cupcake ingredients. Beat on low speed 30 seconds; increase speed to medium and beat 2 minutes more until nice and thick.Scoop cupcake batter into lined tins; you will get between 20-24. Bake in preheated oven for 18-20 minutes or until cupcakes spring back lightly when you touch them with your finger. Let cool.
Meanwhile, prepare key lime pie filling. Stir together sweetened condensed milk and key lime juice. Set aside.
When cupcakes are cool, pipe a small amount of key lime pie filling into the center of each. Or, you can cut out a small chunk of the cupcake and spoon a bit of the filling inside.
For the frosting, beat together cream cheese and butter until smooth. Gradually add powdered sugar. Add coconut extract and heavy whipping cream. Beat on medium-high a few minutes until light and fluffy. If necessary, add a bit more powdered sugar or cream to get your desired consistency.
Use frosting to top filled cupcakes. Store in refrigerator. (They taste really good cold!)
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