Why You’ll Love This Recipe
Key Lime Cupcakes are a zesty and refreshing twist on classic cupcakes, bursting with citrus flavor and topped with a creamy, tangy frosting. These cupcakes strike the perfect balance between sweet and tart, making them an ideal treat for summer gatherings, birthdays, or any time you crave something light and flavorful.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose floursugarunsalted buttereggsbaking powderbaking sodasaltbuttermilkkey lime juicekey lime zestvanilla extract
For the frosting:
cream cheesebutterpowdered sugarkey lime juicekey lime zestvanilla extract
directions
Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Mix in vanilla extract, key lime juice, and zest.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely before frosting.
To make the frosting, beat cream cheese and butter together until smooth. Gradually add powdered sugar, then mix in key lime juice, zest, and vanilla until creamy and spreadable.
Frost cooled cupcakes and garnish with extra zest or lime slices if desired.
Servings and timing
This recipe yields approximately 12 cupcakes.
Preparation time: 15 minutes
Baking time: 18-20 minutes
Cooling and frosting time: 30 minutes
Total time: 1 hour 5 minutes
Variations
Add a graham cracker crust base to each cupcake liner before adding the batter for a pie-inspired twist.
Swap key lime juice with regular lime or lemon juice if key limes are unavailable.
Top with a swirl of whipped cream for a lighter finish.
Incorporate coconut into the batter for a tropical flair.
storage/reheating
Store Key Lime Cupcakes in an airtight container in the refrigerator for up to 5 days.
Allow them to come to room temperature before serving for the best texture.
Frosted cupcakes can be frozen for up to 2 months; thaw in the fridge overnight before enjoying.
FAQs
Can I use bottled key lime juice?
Yes, bottled key lime juice works well if fresh key limes aren’t available.
Can I make these cupcakes gluten-free?
Yes, substitute with a 1:1 gluten-free flour blend designed for baking.
Do I have to use cream cheese frosting?
No, you can use buttercream, whipped cream, or a glaze instead.
Why are my cupcakes dense?
Overmixing the batter or using cold ingredients can lead to dense cupcakes.
Can I make mini cupcakes with this recipe?
Yes, reduce the baking time to about 10-12 minutes for mini cupcakes.
Can I add food coloring?
Yes, a drop of green food coloring can enhance the lime theme, but it’s optional.
Do I need to refrigerate them?
Yes, due to the cream cheese frosting, refrigeration is recommended.
How do I zest a key lime?
Use a microplane or fine grater to zest only the green part of the peel.
Can I double the recipe?
Absolutely, it scales well for larger batches.
Can I make them ahead of time?
Yes, bake the cupcakes a day in advance and frost before serving.
Conclusion
Key Lime Cupcakes bring a bright and tangy burst of flavor to the dessert table, perfect for warm-weather celebrations or whenever you want something a little different. With their soft, fluffy texture and citrus-kissed frosting, they’re bound to become a sunny favorite in your cupcake collection.
Print
Key Lime Cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These tangy and sweet Key Lime Cupcakes are light, fluffy, and bursting with citrus flavor. Topped with a creamy lime frosting, they’re perfect for spring and summer celebrations.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup fresh key lime juice
- 1 tbsp key lime zest
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar
- 1 tbsp key lime juice (for frosting)
- 1 tsp key lime zest (for garnish)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each.
- Mix in key lime juice, zest, and vanilla extract.
- Add dry ingredients in three additions, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
- Divide batter evenly among cupcake liners and bake for 18–20 minutes or until a toothpick inserted comes out clean. Let cool completely.
- To make frosting, beat cream cheese and butter until smooth. Add powdered sugar, key lime juice, and mix until creamy.
- Frost cooled cupcakes and garnish with lime zest.
Notes
- Use fresh key limes for the best flavor.
- Can be made a day ahead and stored in the fridge.
- Let cupcakes come to room temperature before serving for best texture.