Key Lime Cupcakes with Coconut Whipped Topping

My father-in-law loves key lime pie, and since tomorrow is father’s day, I decided to try making some key lime flavored cupcakes. I found a key lime pie cupcake recipe from the Cake Mix Doctor’s Cupcake book. I used the recipe in the book for the cake base and created my own whipped filling and topping.

The cake recipe used a yellow cake mix as the base and added lime zest, lime juice, and coconut to create the tropical flavor.   

 

 

 

The original recipe called for a center filling of sweetened condensed milk and key lime juice. I was concerned that this might make the cake soggy, so I made a key lime flavored whipped filling instead. Since I’m not a big fan of it, I also changed the topping from a coconut meringue to a coconut whipped topping.   

I was surprised at how well these turned out. The cake has a really nice light lime and coconut flavor with little specks of lime zest in throughout. The whipped cream really complemented the cake well and I sprinkled some key lime zest on top. These are nice light, not too-sweet cupcakes.

 

 

 

 

 

 

Since these cupcakes contain whipped cream, they have to be stored in the refrigerator. I’m not expecting them to last long around here. I’m going to swipe a few to take to my own dad in the morning.

 

 

Key Lime Cupcakes from the Cake Mix Doctor’s Cupcake book

 

1 large lime, scrubbed (for 1 teaspoon zest and 2 tablespoons juice)
4 large eggs
1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1 1/4 cups water
1/3 cup vegetable oil
1 teaspoon coconut flavoring

   

1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line 24 cupcake cups with paper liners. Set the pans aside.

 

2. Prepare the cupcake batter: With a citrus zester or fine grater, zest the lime and reserve 1 teaspoon. Cut the lime in half and squeeze the juice over a strainer into a small bowl; you should have 2 tablespoons. Set aside. Separate 3 of the eggs, placing the yolks in a mixing bowl.

 

3. Add the remaining egg, cake mix, pudding mix, water, oil, coconut flavoring and lime zest and juice to the yolks. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well blended. Spoon or scoop 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way full. Place the pans in the oven.

 

4. Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 18 to 22 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes.

 

 

   

Whipped Cream
1 pint heavy whipping cream

 

3 tablespoons confectioner’s sugar

   

Beat whipping cream and confectioner’s sugar on high speed with whisk attachment until cream holds peaks.

      

 Key Lime Flavor Whipped Cream
Scoop out one cup and fold in the juice of two key limes.

      

Coconut Whipped Cream
To remaining whipped cream, add 1 teaspoon coconut extract and zest from 2 key limes.

Comments

[Helen]

You have got great decorating skills! These look fantastic! I hope your father in law appreciated them!

[Patricia Scarpin]

I'm a huge fan of limes and these look fantastic!

[Abby]

I love the sprinkled lime zest ... it really makes the cupcakes look simple and divine!