Key Lime Pie Cupcakes

My understanding is that some of you out there, those who don't live in California, are experiencing this weather phenomenon called fall.  Us Californians on the other hand are still experiencing ninety degree weather.  My fellow "Basics" are sitting outside, drinking PSLs in flip flops while perusing Instagram and willing a single orange leaf to drop from the trees.  Just so we too, can snap that perfect photo.

So while you're running around in your cute new booties and sliding on those favorite leggings, I'm standing in my hot ass kitchen baking these light, summer-y cupcakes.  Please remind me of this moment six months from now when I can't wait to give "winter" the boot.

CUPCAKES

{via the Craving Chronicles}

Ingredients

2 1/4 cups cake flour

1 tablespoon baking powder

1/2 teaspoon salt

1 1/4 cups buttermilk

4 large egg whites

1 tablespoon lime juice

1 1/2 cups sugar

zest of 1 lime

1 stick (8 tablespoons) unsalted butter, room temperature

1/2 teaspoon vanilla extract

Preparation

Preheat oven to 350°F. Spray two 9-inch round cake pans with baking spray.

Whisk together cake flour, baking powder and salt in a small bowl. In a 2-cup measuring cup, first measure out buttermilk, the whisk in egg whites and lime juice.

In the bowl of a stand mixer, beat sugar and zest on low until fragrant, about 2 minutes. Add butter and beat until light and fluffy, about 3 minutes. Beat in vanilla extract. With the mixer on low, add 1/3 of the flour mixture, followed by 1/2 buttermilk mixture. Continue alternating dry and wet ingredients (ending with dry ingredients), beating just to incorporate each new addition. Once all ingredients are added, beat on medium speed for 2 minutes to aerate the batter.

Divide batter evenly between pans. Bake at 350°F for 30-35 minutes, or until toothpick in the center comes out clean. Cool in pans for 5 minutes, then invert cakes onto a cooling rack to cool completely.

Can be made ahead. If making ahead, wrap each layer tightly in plastic wrap and place in a zip top bag. Can be stored at room temperature for a day, or frozen for several weeks.

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SWISS MERINGUE BUTTERCREAM

Ingredients

5 large egg whites

11/2 cup granulated sugar

4 sticks unsalted butter, diced and softened

1/4 teaspoon salt

1 tablespoon vanilla

1/3 cup key lime filling

Preparation

Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.

Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume.

Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again. Add salt and vanilla and mix to combine. Add key lime filling and mix to combine.

KEY LIME FILLING

Ingredients

2 300ml cans condensed milk

1/2 cup sour cream

3/4 cup key lime juice

1 tbs. cornstarch

Preparation

In a medium bowl, combine condensed milk, sour cream, and lime juice. Whisk cornstarch with one tablespoon of hot water until dissolved. Add to filling mixture. Once combined, let the filling sit for a minimum of one hour in the refrigerator to thicken before filling the cupcakes. Top with frosting in your desired technique, drizzle with additional key lime filling and sprinkle with graham crackers crumbs (optional).