Key Lime Cupcakes

Graham Cupcakes Makes about 3 dozen
1 cup softened butter
2 cups sugar
6 eggs, room temperature
2 cups milk (I used 2%)
2 cups flour
3 cups graham cracker crumbs (do yourself a favor and just buy the box of crumbs)
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
Preheat oven to 350 degrees.

Sift together the flour, graham cracker crumbs, baking soda, baking powder, and salt.
Break out the Kitchenaid (you’ll need it – there’s a lot of wet batter and it’s kinda messy) and mix the butter until it’s creamed. Add the sugar a little at a time and mix for another couple of minutes until it’s nice and fluffy. Slowly add one egg at a time, mixing thoroughly between each one. Incorporate some of the dry mix into the butter/sugar/eggs, then add some of the milk. Switching back and forth, add the flour mix and the milk, a little at a time, ending with the dry. Continue to mix until it looks like it came together nicely.
Scoop into cupcake liners and bake for about 16-18 minutes.

Citrus Curd

This makes about 2 cups and you’re going to need…

1 cup sugar
3 eggs (the whole egg, not just the yolks as most other recipes have)
1 cup citrus juice (I used key lime, but you can use lemon, lime, orange, meyer lemon)
1/2 cup melted butter

In a large microwave-safe bowl, whisk together the sugar and eggs until smooth and thoroughly combined. Whisk in citrus juice, and then a little bit of the melted butter. You don’t want the eggs to scramble, so incorporate the melted butter slowly.

Cook in the microwave in one minute intervals, stirring after each minute. The timing will depend on the strength of your microwave, but mine took 4 minutes. You will know the curd is done cooking when it coats the back of a metal spoon.

Cream Cheese Frosting Recipe

Beat one package of cream cheese (8 oz) with 5 Tablespoons of softened butter and 2 teaspoons of vanilla extract until combined. Very slowly (seriously, this is going to puff out of the mixer like it’s snowing) add 3 cups of powdered sugar. Mix until it’s nice and creamy and delicious looking. Since I was putting this on a key lime pie cupcake, I added about 2-3 Tablespoons of key lime juice to the frosting. It was very subtle but tasty