Sweet and tart these key lime cupcakes are a fun twist on a classic flavor. If you love key lime pie, you are sure to love this cupcake flavored version.
These light and fluffy key lime cupcakes are infused with key lime flavor both in the cupcake and the buttercream frosting. They are sweet yet tangy and perfect for a wide variety of occasions.
Making cupcakes with the flavor of classic pies like these apple pie cupcakes and these lemon meringue cupcakes is super easy. And it allows you to enjoy the flavors of your favorite pie or cake but in cupcake form.
While you do need several ingredients to bake up a batch of these cupcakes, they're still very easy to make. And you can have them ready in well under an hour.
Ingredients
- Butter - softened + unsalted
- Sugar
- Brown Sugar
- Key Lime Extract (optional)
- Key Lime Juice
- Key Lime Zest
- Eggs
- Baking Powder
- Baking Soda
- Salt
- Flour
- Cream Cheese
- Powdered Sugar
See recipe card for quantities.
Substitutions & Variations
Here are a few variations that we have tried, if you want to change up the flavor and ingredients a little
- Use boxed cake mix - you can use a vanilla cake mix and then add all the key lime flavors to it to speed this recipe up.
- Make them filled - use a key lime filling or make a key lime pudding and pipe into the center of each cupcake.
If you love key lime desserts, try these key lime cookies also.
Instructions
Follow these easy step-by-step instructions to bake up a batch of your own key lime cupcakes.
Step one: place liners in your cupcake tin and preheat your oven to 350° Fahrenheit.
Step two: add butter and both sugars to a mixing bowl. Then cream together on medium high speed for 2 to 3 minutes.
Step three: add in key lime juice, key lime zest and eggs. Then combine well.
Step four: add in flour, salt, baking soda and baking powder. Mix on low scraping down the sides as needed until everything is well combined.
Step five: fill each cupcake liner about ⅔ of the way full. Then, bake for 16 to 18 minutes or until center is set.
Step six: for the frosting - add cream cheese, butter, key lime juice, key lime zest and salt into a mixing bowl and cream until smooth.
Step seven: add in 1 cup of powdered sugar at a time mixing on medium low until all of the sugar has been combined in.
Step eight: bump the speed on your mixer up to medium and mix for another 2 to 3 minutes until fluffy.
Step nine: transfer the frosting to a piping bag with a large star tip. Then, swirl a large dollop of frosting on the top of each cupcake. Add a slice of key lime as garnish if desired.
Hint: Make sure that your cupcakes have fully cooled before adding any frosting otherwise it may melt right off the top. ( Ask me how I know 🙂 )
Recipe Tips for Success
- Proper frosting consistency - You want to make sure your frosting is thick and fluffy enough that it can be scooped up and not wilt off of your spatula. But, you don't want it to be so thick that it doesn't move easily through the piping bag. Add a little milk if it's too thick and a little more sugar if it's too thin.
- Properly cooked - You need to make sure the center is set in the cupcakes before you remove them from the oven. You can do this by sticking a toothpick or a fork into the center of one and making sure nothing sticks to it when you remove.
Storage
These can be stored for up to 5 days if they are kept in the refrigerator in an airtight container.
You can freeze them for up to 6 months, but it's best to flash freeze first to the frosting doesn't stick to anything. To do that, simply place them on a baking sheet and freeze them until the frosting is hard and then wrap and package them.
Key Lime Cupcakes
Equipment
- Cupcake Tin
- Cupcake Liners
- Mixing bowl
- Hand or Stand Mixer
- Measuring Cups and spoons
- Piping Bag
- Large Star Tip
Ingredients
For Cupcakes
- .5 cup Butter unsalted + softened
- .5 cup Sugar
- .25 cup Brown Sugar
- .5 teaspoon Key Lime Extract optional
- 2 tablespoon Key Lime Juice
- 2 teaspoon Key Lime Zest
- 2 Eggs
- 1 teaspoon Baking Powder
- .5 teaspoon Baking Soda
- .5 teaspoon Salt
- 1.75 cup Flour
For Key Lime Frosting
- .5 cup Butter softened + unsalted
- 8 oz Cream Cheese softened
- .5 teaspoon Salt
- 2 tablespoon Key Lime Juice
- 1 teaspoon Key Lime Zest
- 4 cup Powdered Sugar
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Place cupcake liners into cupcake tin.
- Add .5 cup butter, .5 cup sugar and .25 cup brown sugar into mixing bowl. Cream together for 2 - 3 minutes on medium high speed.
- Add in .5 teaspoon key lime extract (optional), 2 tablespoon key lime juice, 2 teaspoons of key lime zest and 2 eggs. Mix on medium until well combined.
- Add in 1.75 cups flour, .5 teaspoons salt, .5 teaspoons baking soda and 1 teaspoon baking powder. Mix on medium low, scraping sides as necessary until well combined.
- Fill cupcake liners ⅔ of the way full with batter and bake for 16 - 18 minutes or until golden brown.
For key lime frosting
- Add 8 oz cream cheese, .5 cup butter, 2 tablespoons key lime juice, 1 teaspoon key lime zest and .5 teaspoon salt. Cream together until smooth.
- Add in powdered sugar one cup and a time, mixing on low speed until well combined.
- Once all powdered sugar is added, bump speed up to medium and mix for 1 - 2 minutes until fluffy and smooth.
- Transfer frosting to piping bag with a large star tip.
- Once cupcakes are cool, pipe a large mound of frosting on top of each and add a small slice of key lime and a pinch of key lime zest as garnish.
Notes
- You can use vanilla cake mix and just add in the key lime flavorings to speed this recipe up.
- Add key lime filling or pudding to the center of each cupcake for even more key lime flavor.
- Make sure cupcakes are completely cooled before adding frosting.
- Frosting consistency should be thick enough it doesn't wilt when scooped up, but thin enough to easily move through the piping bag. Add powdered sugar to thicken and milk or key lime juice to thin.
Nutrition
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
