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)

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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.