Graham Cupcakes with Key Lime Cream Cheese Frosting

A couple of months ago, Lauren sent us a link to Ming Makes Cupcakes. I knew from the moment I saw this website that I had to make something! This was during Lent (when I gave up chocolate for a long 40 days), so I decided to make the Graham Cupcakes with Key Lime Cream Cheese Frosting for bunko. I made a sample batch, and they were perfect, but sadly, they turned out a little dry for bunko. Guess I cooked them a little too long. However, I will definitely make them again-so different and refreshing!

Recipe for the cookies coming tomorrow!

Graham Cupcakes with Key Lime Frosting
Cupcakes:
- 1 cup flour
- 1/2 cup graham cracker crumbs (They sell these already crumbled up in the baking section.)
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick butter, room temperature
- i cup sugar
- 1/2 teaspoon vanilla
- 1/2 cup milk

Mix flour, graham cracker crumbs, baking powder, and salt. Beat in butter gradually. Beat in sugar and mix thoroughly. Beat in eggs, then vanilla and milk until just mixed. Pour into lined cupcake pan. Bake at 400 for 20 minutes, or until toothpick comes out almost clean.

Frosting:

- 4 oz. cream cheese

- 1/2 stick butter, room temperature

- 2 cups confectioners' sugar

- 2 Tablespoons key lime juice*

* Albany obviously doesn't sell key lime juice. I used 1 Tablespoon lemon juice and 1 Tablespoon lime juice

Mix together ingredients with an electric mixer until smooth and creamy. Frost cupcakes. Top with a lime slice and a sprinkle of crumbs.