Key Lime Cupcakes with White Chocolate Frosting
Infused with the refreshing tang of real key lime juice and zest, these Key Lime Cupcakes with White Chocolate Frosting are a dessert lover's dream, striking the perfect balance between sweet and citrusy. The moist, fluffy cupcakes are baked to golden perfection and topped with a luscious white chocolate ganache frosting, whipped to airy smoothness for an indulgent finish. A sprinkle of vibrant key lime zest adds a burst of flavor and visual flair, making these cupcakes a show-stopping treat for any occasion. Whether you're hosting a summer gathering or simply craving a tropical twist, this easy-to-follow recipe delivers bakery-quality results in under an hour. Perfectly portable and irresistibly flavorful, they're guaranteed to impress every palate.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 2 large eggs
- 0.5 cup key lime juice
- 1 tablespoon key lime zest
- 0.25 cup whole milk
- 1 cup white chocolate chips
- 0.25 cup heavy cream
- 0.5 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon key lime zest (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition.
Mix in the key lime juice and zest until combined. The batter might look slightly curdled, which is normal.
Alternately add the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and allow to cool completely on a wire rack.
While the cupcakes cool, prepare the frosting. Melt the white chocolate chips and heavy cream together in a microwave-safe bowl in 30-second increments, stirring between each, until smooth. Let the mixture cool to room temperature.
In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and vanilla extract, mixing until fluffy.
Slowly mix in the cooled white chocolate ganache until smooth and fully incorporated.
Once the cupcakes are completely cool, frost them generously with the white chocolate frosting using a piping bag or spatula.
Garnish with a sprinkle of key lime zest for a pop of color and extra flavor.
Store the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
6157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 297.3 g | 381% | |
| Saturated Fat | 186.0 g | 930% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 996 mg | 332% | |
| Sodium | 1728 mg | 75% | |
| Total Carbohydrate | 858.6 g | 312% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 686.6 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 627 mg | 48% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1550 mg | 33% | |
*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.
