More cupcakes, anyone?

It seems as if I've been on a cupcake kick lately (I have more to blog, even after this post!)...I don't care what anyone says about the "trend" being over - they're always a big hit.  And so convenient to bring to a party, kids or no kids.  People.love.cupcakes.

I was looking for a refreshing flavor to bring to my cousin's BBQ.  Something I hadn't tried before.  Immediately, I thought of key lime...the pie I've been making forever is always well received...so off I went to do some research.

Success.

I found a great key lime filling recipe and combined it with a yellow cupcake recipe I found on Food Network (thought I'd try a new one for yellow cake - yum).  Also, I had leftover mascarpone cream cheese frosting from the red velvet cupcakes I made a few days before, so I added a little more cream cheese and sugar to it to stretch it a bit.  Finish them off with some grated lime zest...

Oh my.  I really wish I made more of these.

Key Lime Cupcakes
adapted from Food Network (cake), Hoosier Homemade (filling) and Joy of Baking (frosting)

For the cake:
1 cup unsalted butter
2 cups sugar
1 1/4 teaspoons vanilla extract
4 eggs
3 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk

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• Preheat oven to 350 degrees.  In a mixer with a whip attachment, cream the butter until light and fluffy. Add the sugar and continue to cream. Gradually add the vanilla and eggs and mix in well. 
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• Sift together dry ingredients; then mix into the butter mixture alternating with the milk. Pour batter into cupcake paper-lined muffin tins filling them 3/4 full. Bake until puffed and firm in the center and light golden brown on top, about 20 to 25 minutes. Let cool.
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• For the filling:
• 1 box vanilla instant pudding
  1/2 cup heavy cream
  1/4 cup key lime juice
•  4 drops green food coloring
  1/2 cup confectioners' sugar
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• In a large bowl, beat pudding and heavy cream with a wire whisk for 2 minutes. Let stand 3 minutes. Beat in lime juice and food coloring, then stir in powdered sugar. Cover and refrigerate.
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• For the frosting:  I used the leftovers from this recipe and added more cream cheese and confectioners' sugar to stretch it.  You can use the standard recipe, or white buttercream...either would work just fine.
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• To assemble:
• Remove cupcakes from pans and let cool completely.  Using whatever device you'd normally use to form a well in the middle of your cupcake (I used a baby spoon!), dig a hole then add filling.  Add frosting and top with lime zest.  
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• Makes 24 cupcakes.
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• Linked to: Sweet Tooth Friday
•                 Sweet Indulgences Sunday
•                 Mangia Mondays