If you’re a big fan of cupcakes and you scour the blogs like me then you’ve probably come across Ming’s site.  I love how clean looking her site is.  It really makes me want to start numbering my cupcakes too or something equally clever.  

Out of all her gorgeous cupcakes I was drawn to the key lime.  I usually prefer lime to lemon and I had key lime juice in the fridge from William Sonoma.  I had been hanging onto it for too long anyways.  Unfortunately as pretty as they look, the taste did not blow me away.  The graham cracker cupcake was delicious to me, but it got mixed reviews from my coworkers.  Not everyone was a fan of the flavor or the texture.  I personally was disappointed in the frosting.  I used double the key lime and it was almost impossible to taste.  Maybe that’s the downside of fresh vs. packaged?

Graham Cracker Cupcakes with Key Lime Cream Cheese Frosting

• 1 cup flour
• 1/2 cup graham cracker crumbs
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1 stick of unsalted butter
• 1 cup sugar
• 2 eggs
• 1/2 tsp vanilla
• 1/2 cup milk

Mix flour, graham cracker crumbs, baking powder and salt.  Beat butter and sugar together thoroughly. Add eggs, one at a time.  Then add vanilla.  Add half the dry ingredients, followed by the half cup of milk and then the last of the dry ingredients. Bake at 400 for 18 minutes or until the toothpick comes out almost clean.

Frosting

• 4 oz. of cream cheese
• 1/2 stick of butter 
• 4 cups of confectioners sugar
• 4 tbs. key lime juice

Mix ingredients together with your paddle attachment until you reach your desired consistency.  Decorate with graham crackers crumbs.