Key Lime Cupcakes
Bright, zesty, and irresistibly sweet, these Key Lime Cupcakes bring a tropical twist to your dessert table. Made with freshly squeezed key lime juice and vibrant key lime zest, each bite delivers a perfect balance of tangy citrus and buttery richness. The tender cupcakes are topped with a luscious cream cheese frosting infused with even more key lime flavor, creating a creamy, tangy finish that’s hard to resist. Ready in under 40 minutes, this easy recipe is ideal for spring and summer gatherings or whenever you crave a taste of the tropics. Garnished with a sprinkle of key lime zest, these cupcakes not only taste amazing but look like a dessert straight out of a beachside bakery. Perfect for citrus enthusiasts, party hosts, or anyone looking for a unique spin on traditional cupcakes!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 1 cups granulated sugar
- 2 large eggs
- 0.25 cups key lime juice
- 1 tablespoon key lime zest
- 0.5 cups whole milk
- 8 ounces cream cheese, softened
- 0.5 cups unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- 1.5 tablespoons key lime juice (for frosting)
- 1 teaspoon key lime zest (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-count cupcake pan with paper liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer to cream the butter and sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the key lime juice and key lime zest until well combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until incorporated.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
While the cupcakes cool, prepare the frosting. In a large bowl, beat the cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, mixing well after each addition.
Mix in the key lime juice until the frosting is smooth and fluffy.
Once the cupcakes have cooled completely, frost them using a piping bag or an offset spatula.
Garnish each cupcake with a sprinkle of key lime zest for a final touch.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
5567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.6 g | 367% | |
| Saturated Fat | 175.0 g | 875% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1154 mg | 385% | |
| Sodium | 2817 mg | 122% | |
| Total Carbohydrate | 726.9 g | 264% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 568.4 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 523 mg | 40% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 893 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
