Key Lime Ginger Mini Cupcakes
Tangy, zesty, and irresistibly moist, these Key Lime Ginger Mini Cupcakes are the perfect bite-sized treat for any occasion. Featuring the vibrant flavors of fresh key lime juice and zest, complemented by the warm spice of ground and crystallized ginger, these cupcakes deliver a delightful balance of sweet and tart in every bite. Topped with a luscious cream cheese frosting infused with key lime juice and garnished with crystallized ginger and a sprinkle of zest, they’re as visually stunning as they are delicious. These mini cupcakes are quick to prepare, requiring just 20 minutes of prep and 15 minutes in the oven, making them a fantastic option for parties, dessert tables, or whenever you’re craving a tropical twist. Packed with citrusy goodness and unique spice, this recipe will brighten up any day!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon ground ginger
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 2 large eggs
- 0.25 cup key lime juice
- 1 tablespoon key lime zest
- 0.25 cup plain Greek yogurt
- 1.5 cups powdered sugar
- 0.5 cup cream cheese, softened
- 0.25 cup unsalted butter, softened (for frosting)
- 1 tablespoon key lime juice (for frosting)
- 1 teaspoon key lime zest (for garnish)
- 2 tablespoons crystallized ginger, finely chopped (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a mini cupcake tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, ground ginger, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated 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, key lime zest, and Greek yogurt until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Spoon the batter evenly into the prepared mini cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let cool completely on a wire rack.
To make the frosting, beat the cream cheese and softened butter together in a medium bowl until smooth and creamy.
Gradually add the powdered sugar, mixing on low speed until fully incorporated.
Mix in the key lime juice until the frosting is light and fluffy.
Pipe or spread the frosting onto the cooled cupcakes.
Garnish each cupcake with key lime zest and a sprinkle of finely chopped crystallized ginger before serving.
Nutrition Facts
Calories |
163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 10% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 66 mg | 3% | |
| Total Carbohydrate | 20.6 g | 7% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 14.3 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 29 mg | 1% | |
*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.
