Graham Cracker Cupcakes with Key Lime Whipped Cream Cheese Frosting

Sometimes I just get in a cupcake baking mood and I can't be stopped. Since I happened to have graham crackers and limes sitting around, it was finally time to try this recipe.

Recipe found at The Food Dash

Graham Cracker Cupcakes

1 cup all purpose flour
1 tsp corn starch
1/2 cup crushed graham crackers (about 4-5 pieces of graham crackers, extra crushed graham crackers can be used to garnish)
1 1/2 tsp baking powder
1/2 cup sugar
1/8 tsp salt
1/2 cup salted butter, room temp
2 large eggs
1/2 tsp pure vanilla extract
2 tbsp honey
1/2 cup whole milk

Key Lime Whipped Cream Cheese Frosting
4 oz (114g) cream cheese, room temp
3/4 cup whipping cream
3/4 cup icing sugar, sifted
1-2 tbsp key lime juice
Zest of 1/2 key lime (optional)

Directions
1. Preheat oven to 375F and line a muffin pan with 12 cupcake liners.
2. In a mixer bowl, mix on low speed flour, corn starch, crushed graham crackers, baking powder, sugar and salt. Once fully combined, beat in butter until mixture is moistened. Add in egg and vanilla extract, and beat until incorporated.
3. Finally, add in honey and milk, and beat until just mixed - do not over beat.
4. Scoop batter into prepared liners and bake in preheated oven for about 18 min or until toothpick inserted into center of cupcake comes out clean.
5. Allow to cool in pan for a minute or two, before removing them from pan to cool completely on wire rack.
6. For Whipped Cream Cheese Frosting: As cupcakes cool, prepare frosting by beating cream until stiff peak forms. It would help to have your bowl and beaters chilled prior to beating the cream. Once stiff peak forms, remove bowl from mixer and pop it in the refrigerator until ready to use.
7. Now, in another bowl, beat your cream cheese and icing sugar until light and fluffy. Add key lime juice and zest (if using) and mix only until just incorporated.
8. Remove whipped cream from refrigerator and fold it into cream cheese mixture. Frost cupcakes as desired and top with more crushed graham crackers and a key lime wedge.  

 Notes:

• The cake recipe only made 10 cupcakes for me
• The frosting recipe made enough for 12 cupcakes 
• I used 2 tbsp of the lime juice and the zest. This gave the frosting quite a strong lime flavor which I loved. If you want a lighter lime flavor, use less juice and zest.