So if you live on the East Coast, you, too, are experiencing a wave of tropical weather.  In honor of it, I decided to test out a Ming Thompson recipe and make her Graham Cupcakes with Key Lime Cream Cheese Frosting.

What a perfect way to spend a Sunday!  I found this recipe unique, because the cupcakes themselves aren’t lime-flavored; the graham cracker takes center stage here—the “crust” of this key lime pie-like cupcake.  The graham flavor is mild, though, which pairs well with the tartness of the lime frosting—which is part frosting, part icing/glaze.

I used some leftover graham cracker crumbs as garnish, but a slice of lime might be nice as well.

INGREDIENTS FOR CUPCAKES:
1 c. flour
1/2 c. graham cracker crumbs
1 1/2 tsp. baking powder
1/4 tsp. salt
1 stick butter, room temp.
1 c. sugar
2 eggs
1/2 tsp. vanilla
1/2 c. milk

INGREDIENTS FOR FROSTING: 
4 oz. cream cheese
1/2 stick butter, room temp.
2 c. confectioners’ sugar
2 tbsp. key lime juice

Make the cakes: Preheat oven to 400 degrees; line 12 muffin cups with paper liners. 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 pan.  Bake for 20 minutes, or until toothpick comes out almost clean. 

Make the frosting: Mix together ingredients with an electric mixer until smooth and creamy.  Frost cupcakes.

Yields 12 cupcakes.