I had something in my mind but couldn't find anything just right. So I adapted. And came up with these incredibly delicious key lime pie stuffed key lime cupcakes. In order to make the cupcakes key lime, I decided to try using greek yogurt instead of eggs/oil with the cake mix. This was my first time making cupcakes with just greek yogurt but they turned out amazing...the cake is super moist and doesn't have any yogurt taste. Although I read they don't rise, mine rose just like normal. The key lime cupcakes by themselves are delicious but the addition of the actual key lime pie in the middle....OMG. The cool, creamy center is such an unexpected surprise when you bite into them and goes perfectly with the key lime cupcakes. I was glad to have hungry guys to feed because it would have been dangerous to keep these in the house! Although Marines are never a tough audience, Rob said the guys were licking their fingers and sighing while devouring the plate of these. ha ha
Key Lime Pie Stuffed Key Lime Cupcakes
1 Box Lemon Cake Mix
2 Key Lime Greek Yogurts
1 Cup Water
Mini Frozen Key Lime Pie (I used Marie Callenders minis)
1 Can Plain Frosting
1 Packet Key Lime Frosting Flavoring or 1/2 packet Lime Jello
Graham Cracker Crumbles
Pre-heat oven to 350.
In a bowl, mix together greek yogurt and water.
Add to cake mix and blend until smooth using mixer.
Place a dollop of cake batter into the bottom of each cupcake liner/tin
Using a melon ball scooper, scoop a ball of frozen key lime pie and place in the center of each cupcake.
Fill batter around and on top of pie ball.
Bake 16-18 minutes at 350.
Mix frosting and lime flavoring.
Once cupcakes cool, frost and top with graham crackers and lime slices.