Just when you thought you and your SO were the perfect pair, along comes Key lime and cheesecake — together in one cupcake!
Your brain is wanting spring. Your body is wanting spring. But here we are stuck smack dab in the belly of February — not quite winter, not yet spring. What’s a person to do?
Bake up something refreshing and indulgent, that’s what. And this pair — tart Key lime cakes stuffed with sweetly creamy cheesecake — will shake up your day and turn it from drab to dramatic.
But wait! Isn’t cheesecake kinda finicky? A bit temperamental?
Yah, it is. So that’s why we’re not going to make the cheesecake to stuff into these Key Lime Cheesecake Cupcakes. Stay tuned — you won’t believe this actually works!
First, lemme introduce you to the stars of our show:
Betty Crocker lemon cake mix is the base for our cupcakes. And the frosting and yogurt — well, just wait’ll you see what we do with those.
Here’s the secret weapon: A 6″ store-bought cheesecake! NOT KIDDING! Get out your 1-1/4″ cookie scoop (or a spoon) and scoop out 24 little cheesecake balls.
Now make the batter: cake mix, lime-flavored gelatin, Key lime juice, water, oil, eggs and a couple-a drops-a green food coloring.
Now we’re going to make that batter gobble up the cheesecake balls like this:
Do that for all 24 cupcakes and they’ll be ready to bake at 350 degrees for 15 minutes or so — just until your touch springs back on top. You don’t want to over-bake them because, remember, you have a baked cheesecake center already there!
Then, voila! Lookie what’s inside!
The icing is a thin mixture of the ready-to-spread frosting, Key lime juice, Key lime yogurt and a bit o’ powdered sugar. Since it’s a fresh and fluid, it’s easiest to invert the cupcakes and dip the tops into the frosting mixture (rather than trying to frost ‘em with a knife).
Then garnish with slices of Key lime, cut to the center and interlocked for this 3D decorator effect.
So there you have it — a perfectly awesome way to beat those mid-winter blahs into submission!
Serve the cupcakes cut in half, open-face, with more of the icing mixture drizzled over the top. Finish with whipped cream and a slice of Key lime.