the cooled cream cheese layer.
Refrigerate until completely chilled, at least 1 hour.
I love Key Lime pie. Miss Sippy’s, a coffee shop once located in Carrollton, had the best Key Lime pie I’ve ever tasted. Without fail, when I dined at Miss Sippy’s I ordered a Key Lime pie to go.
Because citrus is the flavor of summer in my mind – it tastes like sunshine! -- I tried a recipe for Key Lime cupcakes to serve my supper club when I served a summertime taco bar several years ago. If memory serves, not one cupcake was left the next day, so I suppose everyone enjoyed them.
Key Lime Cupcakes
1 box of white or vanilla cake mix
⅓ cup vegetable or Canola oil
3 eggs
1 cup water
1-2 tablespoons real lime juice
2-3 tablespoons lime zest
3-4 drops green food coloring
Frosting:
1 block softened cream cheese
1 stick of butter
1 teaspoon vanilla extract
2 tablespoons real lime juice
1½-2 cups powdered sugar
2 drops green food coloring
Combine the mix with water, eggs and oil. Mix on low for 30 seconds and med-high for 2 minutes. Then add the lime juice, zest and food coloring. Mix for another minute on med-high. Scoop into cupcake liners and bake for 12-17 minutes. Let the cupcakes completely cool before adding the frosting.
Frosting: Cream together the softened cream cheese and stick of butter. Add vanilla and lime juice. Slowly add in the powdered sugar to desired consistency. Add a lime wedge on top.
