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Key Lime Cupcakes

Key Lime Cupcakes

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.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Cupcakes, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened softened
  • 1 cup granulated sugar
  • 2 large large eggs, at room temperature at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk, at room temperature at room temperature
  • 1/4 cup fresh key lime juice from about 6-8 key limes
  • 1 tablespoon key lime zest from about 2-3 key limes
Cream Cheese Frosting
  • 8 ounces cream cheese, softened softened
  • 1/2 cup (1 stick) unsalted butter, softened softened
  • 3 cups powdered sugar, sifted sifted
  • 2 tablespoons fresh key lime juice
  • 1 teaspoon key lime zest
  • Graham cracker crumbs for topping Optional
  • Thin lime slices for garnish Optional

Equipment

  • Muffin tin
  • Paper liners
  • Medium Bowl
  • Large Bowl
  • Electric mixer
  • Small Bowl
  • Liquid measuring cup
  • Wooden skewer
  • Wire rack
  • Piping bag
  • Offset spatula

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
  9. 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.
  10. 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
  11. 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
  12. Once the cupcakes are completely cool, frost them generously using a piping bag or an offset spatula.
  13. 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

Notes

Store leftover frosted cupcakes in an airtight container in the refrigerator for up to 3-4 days. Unfrosted cupcakes can be frozen for up to 2-3 months. Serve cupcakes at room temperature.
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