Ingredients
1/2 cup butter, softened3/4 cup sugar1/4 cup packed brown sugar2 large eggs, room temperature1/2 teaspoon vanilla extract2 cups graham cracker crumbs3/4 cup all-purpose flour3 teaspoons baking powder1 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1 cup 2% milkFROSTING:1 package (8 ounces) cream cheese, softened1/4 cup butter, softened2 teaspoons grated Key lime zest2 teaspoons Key lime juice1 teaspoon vanilla extract3-3/4 cups confectioners’ sugar
Preparation
Preheat oven to 350°. Line 16 muffin cups with paper or foil liners.
In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk cracker crumbs, flour, baking powder, cinnamon and nutmeg; add to creamed mixture alternately with milk, beating well after each addition.
Fill prepared cups two-thirds full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
For frosting, in a large bowl, beat cream cheese, butter and lime zest until blended. Beat in lime juice and vanilla. Gradually beat in confectioners’ sugar until smooth. Pipe or spread onto cupcakes. Refrigerate until serving.
