Key Lime Cupcakes
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Key Lime Cupcakes are light, moist, tangy, and sweet. With zest and key lime juice in both the cake and frosting. You’ll love this citrus dessert!
Citrus lovers will enjoy these tangy and refreshing key lime cupcakes. They’re easy to make from scratch with basic ingredients. You’ll be whipping up these cupcakes in no time!
ODE TO LIMES
I try not to play favorites with citrus fruits, but limes are probably at the top. There is just something about that tang in my mouth that makes me happy.
Not only are limes awesome, but being green makes them perfect to use for St. Patrick’s Day treats!
For these key lime cupcakes, the cake itself is more blonde without food coloring. But throw them in a green wrapper with a lime wedge on top — perfection!
Of course key lime is a great flavor for summer too. Key lime cupcakes just scream beaches and sunshine! A lot like my Coconut and Lime Cupcakes.
KEY LIME JUICE
The most important ingredient in these cupcakes is key lime juice. These are key lime cupcakes after all. If you have ever seen key limes, you know they are about the size of a quarter. So small!
The difference between limes and key limes is so minimal that you can use them interchangeably in recipes. Key limes are slightly less sharp than regular limes. But both limes are great in dessert recipes.
Because key limes are so small, zesting and juicing them would be a nightmare. But if you’re up for the challenge go for it! (Be sure to zest the outside of the limes before slicing them in half and juicing them.)
I opt to use regular limes for the zest and will grab a bottle of key lime juice from the store. It’s easy to find and always available. (I love to add it to my Diet Dr. Pepper too.)
KEY LIME CREAM CHEESE FROSTING
What better to top these key lime cupcakes than with a zesty key lime frosting?
I made my favorite cream cheese frosting recipe with the addition of lime zest and key lime juice for extra citrus flavor in every bite.
The creaminess marries well with the tart lime and the frosting isn’t too sweet, so that tang we know and love still comes through.
These Key Lime Cupcakes may or may not be so good that I ate like 5 of them in one day… Oh my! Did I just admit that?! Better hit the gym real hard! Haha.
Good thing my husband took the rest of them to work for his co-workers. I tell ya, lime treats get gobbled up when they are in my house.
Anyway, if you are a citrus freak like I am, get to making these cupcakes ASAP! Delicious!
MORE LIME RECIPES
- Brazilian Lemonade Recipe (Limeade)
- Key Lime Pie
- Coconut Lime Crinkle Cookies
- Lime Bars
- Key Lime Cookies
- Twisted Sugar Cookie Recipe
- Coconut Key Lime Pie
- Coconut Lime Ice Cream
- Key Lime Pie Ice Cream
- Key Lime Poke Cake
- Coconut Lime Dessert
- Lime Cookies with glaze
- 1 3/4 cups all-purpose flour (stir, spoon & level)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (1 stick) cold butter, cut into 8 pieces
- 1 1/4 cups granulated sugar
- 2 large eggs, room temperature
- 3 Tbsp key lime juice (I used Nellie & Joe's Famous Key West Lime Juice)
- 1 tsp lime zest
- 3/4 cup buttermilk*
- 8oz cream cheese, cold
- 1/2 cup (1 stick) butter, room temperature
- 1 Tbsp key lime juice
- 1 tsp lime zest
- 2 cups powdered sugar
- Preheat oven to 350 degrees Fahrenheit (or 375˚F for high altitude). Line cupcake pans with paper liners.
- Sift the flour, baking powder, baking soda, and salt three times; set aside.
- Using a stand mixer with the paddle attachment, beat the butter on low until it has softened a bit. Add the sugar and increase the speed to medium. Beat until fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Add the lime juice and zest and mix until combined. The mixture will look curdled.
- Add the flour in three additions, alternating with the buttermilk in two additions, beginning and ending with the flour. Scrape the bowl as necessary. Mix on low until just combined. Fill each cupcake liner ⅔ full (not ¾ or they will overflow).
- Bake at 350˚F (or 375˚F for high altitude) for 15-20 minutes or until cake springs back when touched or a toothpick inserted into the middle comes out with just a few moist crumbs. Cool completely before frosting.
- FOR THE FROSTING: Using a hand mixer, beat cream cheese until smooth. Gradually add the butter 2 Tablespoons at a time, and continue beating until smooth and well blended. Add key lime juice and lime zest. Mix and scrape bowl. Add powdered sugar all at once and mix until just combined. CHILL frosting for 30 minutes before piping on top, if frosting seems too soft. Frost cupcakes as desired. (*If piping high, 1.5x the recipe.)
- 1 lime = about 1 1/2 to 2 tsp lime zest
- *Make buttermilk with 3/4 milk + 2 tsp key lime juice. Stir and let sit for 5 minutes before using.
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Nutrition Information:Yield: 18 Serving Size: 1 cupcake
Amount Per Serving: Calories: 206Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 35mgSodium: 183mgCarbohydrates: 37gFiber: 0gSugar: 27gProtein: 3g
This data was provided and calculated by Nutritionix, and is an estimation only.
*Originally published 2/24/13. Updated 2/10/21.