Key Lime Cupcakes

For the cupcakes:
Preheat oven to 350°F. Place cupcake papers in a 12-cup tin.

In one bowl, mix together the flour, baking powder and salt. In another bowl, mix together the yogurt, vanilla, zest and juice. Set both bowls aside.

In a large bowl, cream the butter and sugar with an electric mixer until fluffy and light. Add the eggs into the bowl one at a time, beating after each one. On low speed, alternately add the flour mixture and yogurt mixture, beginning and ending with the flour mixture.

Pour the batter into the cupcake tins. Bake 20 to 25 minutes, until a tester inserted into the center of a cupcake comes out clean. Cool in the pan for 10 minutes, then remove cupcakes to a rack to finish cooling.

While they are cooling, make the frosting. Whip the cream cheese and butter together with an electric mixer. Add the confectioners’ sugar, zest, juice and vanilla, and mix slowly at first then faster, until combined. Scrape frosting into a piping bag fitted with the tip of your choice, and pipe it onto the cupcakes. I find it helps to put the piping bag into a tall drinking glass when scraping the frosting into it.

Frost the cupcakes. Crush the graham crackers, then sprinkle over the frosted tops for garnish.

Adapted from Martha Stewart’s Glazed Lemon Cakes.