Key Lime Cupcakes are a sensational way to capture the bright, zesty flavors of this beloved pie in a perfect, portable treat. This recipe makes it incredibly easy to whip up a batch of these delightful, tangy cupcakes that are sure to become a go-to dessert.
Key Ingredients for Key Lime Cupcakes
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup buttermilk, at room temperature
- ¼ cup fresh key lime juice (from about 6-8 key limes)
- 1 tablespoon key lime zest (from about 2-3 key limes)
- For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar, sifted
- 2 tablespoons fresh key lime juice
- 1 teaspoon key lime zest
- Optional: Graham cracker crumbs for topping
- Optional: Thin lime slices for garnish
How to Make Key Lime Cupcakes
These Key Lime Cupcakes are a breeze to make, promising a burst of sunshine in every bite! With a tender crumb and a vibrant, tangy frosting, they’re a crowd-pleaser that’s surprisingly simple to bake. The preparation time is approximately 25 minutes of active time, with about 20-25 minutes for baking.
Step-by-Step Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Wet Ingredients: In a small bowl or liquid measuring cup, whisk together the buttermilk, fresh key lime juice, and key lime zest.
- Alternate Dry and Wet: With the mixer on low speed, gradually add the dry ingredients to the butter mixture, alternating with the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Portion the Batter: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake the Cupcakes: Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Cool the Cupcakes: Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. Ensure they are entirely cool before frosting.
- Prepare the Frosting: While the cupcakes cool, make the frosting. In a large bowl, beat the softened cream cheese and softened unsalted butter with an electric mixer until smooth and creamy.
- Add Sugar and Lime: Gradually add the sifted powdered sugar, mixing on low speed until incorporated. Then, add the fresh key lime juice and key lime zest and beat on medium speed until the frosting is light and fluffy.
- Frost the Cupcakes: Once the cupcakes are completely cool, frost them generously using a piping bag or an offset spatula.
- Decorate (Optional): If desired, sprinkle the tops with graham cracker crumbs for a pie-like crunch or garnish with a thin slice of lime.
Why You’ll Love This Key Lime Cupcakes
These Key Lime Cupcakes are an absolute dream for anyone who adores that signature tart and sweet flavor profile. They deliver the vibrant essence of a classic key lime pie in a perfectly portioned, portable dessert that’s incredibly satisfying. The light, fluffy texture of the cupcake base beautifully complements the creamy, zesty cream cheese frosting, creating a harmonious balance of tastes and textures that’s truly delightful.
The best part? Making these from scratch is far more economical than buying similar gourmet cupcakes from a bakery, allowing you to indulge in a sophisticated treat without breaking the bank. Plus, the addition of fresh key lime juice and zest in both the cake and the frosting offers an authentic, sun-kissed tang that’s hard to beat. If you’re looking for a sunny, refreshing dessert that’s sure to impress, these Key Lime Cupcakes are a must-try.
Storing and Reheating Tips
- Refrigeration: Leftover frosted Key Lime Cupcakes can be stored in an airtight container in the refrigerator for up to 3-4 days. The frosting will firm up slightly in the fridge.
- Freezing: For longer storage, you can freeze the unfrosted cupcakes.
- Bake and cool the cupcakes completely.
- Wrap each unfrosted cupcake tightly in plastic wrap, then place them in a freezer-safe bag or container.
- They will last in the freezer for up to 2-3 months.
- To thaw, remove from the freezer and let them come to room temperature on a wire rack before frosting.
- Reheating: These cupcakes are best served at room temperature. If they have been refrigerated, allow them to sit at room temperature for about 30 minutes before serving for the best texture and flavor. Freezing the unfrosted cupcakes is the recommended freezing method.
Final Thoughts
These Key Lime Cupcakes are a delightful way to bring a taste of the tropics into your kitchen. Their perfect balance of tart and sweet, coupled with their simple preparation, makes them an irresistible treat for any occasion. Give them a try and enjoy a little slice of sunshine!
Key Lime Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt
- In a large bowl, beat the softened unsalted butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes.1/2 cup (1 stick) unsalted butter, softened, 1 cup granulated sugar
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.2 large large eggs, at room temperature, 1 teaspoon vanilla extract
- In a small bowl or liquid measuring cup, whisk together the buttermilk, fresh key lime juice, and key lime zest.1/2 cup buttermilk, at room temperature, 1/4 cup fresh key lime juice, 1 tablespoon key lime zest
- With the mixer on low speed, gradually add the dry ingredients to the butter mixture, alternating with the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. Ensure they are entirely cool before frosting.
- While the cupcakes cool, make the frosting. In a large bowl, beat the softened cream cheese and softened unsalted butter with an electric mixer until smooth and creamy.8 ounces cream cheese, softened, 1/2 cup (1 stick) unsalted butter, softened
- Gradually add the sifted powdered sugar, mixing on low speed until incorporated. Then, add the fresh key lime juice and key lime zest and beat on medium speed until the frosting is light and fluffy.3 cups powdered sugar, sifted, 2 tablespoons fresh key lime juice, 1 teaspoon key lime zest
- Once the cupcakes are completely cool, frost them generously using a piping bag or an offset spatula.
- If desired, sprinkle the tops with graham cracker crumbs for a pie-like crunch or garnish with a thin slice of lime.Graham cracker crumbs for topping, Thin lime slices for garnish