Key Lime Cream Cake

Recipe found HERE

Cake or Cupcakes - Makes 24 cupcakes, Bake 16-18 min

2 cups all purpose flour
1 1/2 cups sugar
3/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs
2/3 cup vegetable oil
2/3 cup key lime juice (fresh or bottled, I've done both and they both taste great)
3/4 cup sour cream

No Food Coloring added

Preheat oven to 350 degrees. Grease and flour 2 8-inch cake pans. Sift flour, sugar, baking powder, baking soda, and salt into mixer. Add eggs, oil, and lime juice. Beat until smooth using whisk attachment. Add sour cream and beat until smooth. Pour in prepared pans and bake for 25 minutes or until a toothpick inserted comes out clean. Cool and frost.

Frosting (halve the frosting for cupcakes, should be able to frost them all)
1 cup butter, softened
2 – 8 oz packages cream cheese, softened
2 – 16 oz boxes confectioners’ sugar
1 teaspoon vanilla
1/4 cup key lime juice

Beat butter and cream cheese until smooth. Beat in vanilla. For really creamy frosting, mix in 1/4 cup of key lime juice. Add a small amount of green food color if you’d like the frosting tinted.

Whipped Cream (I used my strawberry corer to take the middle out of the cupcakes and filled with whipped cream, you can also halve this recipe to fill 24 cupcakes)

16 oz. heavy whipping cream
3 Tablespoons confectioners’ sugar
1 teaspoon vanilla

When ready to whip, add ingredients to the bowl and beat until stiff peaks form (whisk attachment).

Divide cake into four layers and frost. Pipe top with whipped cream or add crushed graham crackers to the side of the cake if desired. Keep refrigerated.