Happy Independence Day with Key Lime filled cupcakes!

What better way to celebrate the 4th of July than a mixture of Key Lime Pie and CUPCAKES?!

Yum.
This second cupcake was done on a work evening...ehhh bad decision. Work 8-4 Yoga 4-6. Dinner 6-7. Cupcakes 7-10. I basically went straight to bed when we finished.

Anyways, Todd put the KEY ingredients together for the delicious Key Lime filling.

(I have posted the ingredients and measurements below in case you wanna give this a whirl) My only suggestion- try not to do a back-to-back everything schedule as I did above unless you want the best night of sleep in your life = )

In addition to zesting lime, Todd added one can of sweetened condensed milk and 1/4 cup Key Lime Juice. As he was working hard on this, I used the stand mixer to put together the cupcake batter for White Cake - 1/2 cup butter, 1 cup shortening, 2 cups sugar, 2 3/4 flour, 1/2 tsp salt, 2 tsp baking powder, 1 1/2 tsp vanilla extract, and 1 1/2 tsp almond extract. Bake at 350 for 12-15 minutes

I found out that using my new ice cream scoop did wonders for moving the batter into the cupcake pan -- much easier than using my typical spoon trick = /

Once you bake the cupcakes you can use a wooden spoon to make a hole in the center of the cupcake and fill it with the key lime filling. Top it off with fresh, homemade whipped cream and graham cracker crumbs and TA-DA (as Todd says). Once again, pure happiness.

Cake + Key Lime + Whip Cream = Happy.

Happy 4th of July and thank you so much soldiers for everything to do for our country! God bless you.