I’m so ready for summer! As Olaf would say, “when life gets rough I like to hold on to my dream/relaxing in the summer sun just letting off steam.” These cupcakes help me dream about those summer days with my skin “against the burning sand, probably getting gorgeously tan.”
These cupcakes are a key lime cupcake with a cheesecake filling baked in. They are topped with a coconut buttercream frosting. Add a little graham cracker crust for some crunch and color.
Key Lime Cupcakes:
1 3 oz package lime-flavored gelatin
1 1/3 c granulated sugar
3 c sifted all-purpose flour (original recipe called for 2 cups, but I added the extra cup for high altitude so they would raise)
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
5 large eggs, slightly beaten
1 1/2 c vegetable oil
3/4 c orange juice
1 Tbsp lemon juice
1/2 tsp vanilla extract
Preheat oven to 350. Place liners in cupcake pans. In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder, and baking soda. Stir to mix well. Blend the oil, orange juice, lemon juice, and vanilla. Add the eggs and mix. Add liquid to flour mixture. I placed one spoonful of batter in the bottom of each cupcake liner. Then I added a spoonful of cheesecake filling and finished the liner with enough key lime cake batter to make it 3/4 full.
Cheesecake Filling (this is half the recipe I use, any cheesecake filling would work)
This recipe comes from the cookbook Ivy Bake Shoppe Cookbook You can purchase this cookbook here. I love everything I’ve made from this cookbook. I used to live right around the corner from the actual Bake Shoppe and it was such a treat to eat there. Anywho, here’s the recipe for the cheesecake filling.
2 8 oz pkg. cream cheese, room temperature
4 oz mascarpone cheese, room temperature (Italian cream cheese)
3/4 c granulated sugar
3 eggs, at room temperature
3/4 tsp vanilla
Beat the cream cheese and mascarpone cheese until smooth and creamy. Add sugar, beat well. Scrape down sides and continue beating until light, about 10 minutes. Add eggs, one at a time, and mix until incorporated. Add vanilla and mix.
These are just the directions to take you to the point of adding to the cupcakes. If you have leftover cheesecake filling, make a graham cracker crust, fill with the cheesecake filling, wrap foil around the bottom of the pan, and place in a cookie sheet with water (aka water bath). Bake at 350 for 20 minutes, reduce heat to 250 and bake for 15 minutes. Turn the oven off, open the door a crack, and let cool for 15 minutes. Remove and let stand at room temperature for 15 minutes. Refrigerate for at least 2 hours before serving. It is the creamiest cheesecake you will ever taste!
Back to the cupcakes
Once the cupcake liners are filled (key lime, cheesecake, key lime), bake at 350 for about 25-27 minutes. Check for doneness to see if the tops spring back after being lightly touched. Allow them to cool completely before frosting.
COCONUT BUTTERCREAM FROSTING
1/2 c Butter, softened
3 1/2 c powdered sugar (maybe a little more depending on how firm you want the frosting)
1 tsp coconut flavoring and 5 tsp warm water OR
5 tsp coconut milk
Dash of salt
Beat butter until smooth, light, and fluffy (a couple of minutes). Add powdered sugar and beat until fudge-like in texture. Add flavoring and water or pineapple juice and coconut milk. Only add liquid a little at a time to ensure the right consistency is reached. Beat frosting on high speed for about 3 minutes, stopping and scraping the sides a few times. Pipe onto cooled cupcakes, roll in or sprinkle on graham cracker crumbs.
Pull up a lounge chair, pour your favorite cold drink, and enjoy the sunshine!
***Don’t forget to nominate your favorite “Mom” for the Mother’s May highlight and giveaway!***