Categories: Desserts

Ingredients

• 1/2 cup butter, softened
• 3/4 cup sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1/2 tsp vanilla extract
• 2 cups graham cracker crumbs
• 3/4 cup flour
• 3 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup milk
• Frosting:
• 8 oz cream cheese, softened
• 1/4 cup butter, softened
• 2 tsp grated Key lime peel
• 2 tsp Key lime juice
• 1 tsp vanilla extract
• 3 3/4 cups confectioners' sugar

Directions

1. Preheat oven to 350. Line 16 muffin cups with paper or foil liners.

2. In a large bowl, cream butter and sugars until they become lightly and fluffy. Add eggs, one at a time, beating well after every addition. Beat in the vanilla extract. In another bowl, whisk the graham cracker crumbs, flour, baking powder, cinnamon and nutmeg; add to the creamed mixture alternately with milk, beating well after each addition.

3. Fill the prepared muffin cups two-thirds full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool cupcakes in pans for 10 minutes before removing to wire racks to cool completely.

4. For the frosting, in a large bowl, beat the softened cream cheese and butter, plus the lime peel until blended. Beat in the lime juice and vanilla extract. Gradually beat in the confectioners’ sugar until smooth. Pipe or spread the frosting onto cooled cupcakes. Store in the fridge until serving.

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