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–+ servings
Key lime cupcakes on a white cloth.

Key Lime Cupcakes

These tart and tangy key lime cupcakes have all the flavors of your favorite pie, but in cupcake form. These are sweet and refreshing while being easy to make.
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Prep Time 30 minutes
Cook Time 16 minutes
Total Time 46 minutes
Course Dessert
Cuisine American
Servings 16 cupcakes
Calories 363 kcal

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

Tips:
  • 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.
Storage:
Keep in the refrigerator for up to 5 days in an airtight container.
Freeze up to 6 months by flash freezing first, then wrapping in cling wrap and finally packing in freezer bag or airtight container.

Nutrition

Calories: 363kcalCarbohydrates: 51gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 65mgSodium: 351mgPotassium: 50mgFiber: 0.4gSugar: 40gVitamin A: 575IUCalcium: 40mgIron: 1mg
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.