Key Lime Cupcakes

These key lime cupcakes are made with real key lime zest and juice, baked soft and light, and finished with a creamy lime-speckled frosting.

Course Dessert

Cuisine American

Keyword citrus dessert, cream cheese frosting cupcakes, Key Lime Cupcakes, lime cupcakes

Prep Time 30

Cook Time 25

Cooling 2

Total Time 2 55

Servings cupcakes

Calories 215kcal

Author Cathy Pollak

Equipment

12-Count Muffin Tin Standard size for cupcakes; holds the batter perfectly.
paper liners Makes cleanup easier and helps the cupcakes release cleanly.
mixing bowls One for dry ingredients, one for the wet.
hand mixer or stand mixer. Helps cream the butter and sugar properly and get the frosting smooth.
Zester You’ll need this for all that key lime zest.
Citrus Juicer For extracting key lime juice.
Potato Ricer (optional) Also a great option for squeezing key limes.
cooling rack Cools the cupcakes evenly and keeps the bottoms from getting soggy.
piping bag or offset spatula. For frosting. Totally up to you how polished you want the finish.

Ingredients

Cupcakes:

1 cup all-purpose flour
3/4 cup self-rising flour
1/2 cup unsalted butter softened
1-1/4 cups granulated sugar
2 large eggs
2-1/2 tbsps. fresh key lime juice (about 10 key limes)
1 tbsp. key lime zest
1/4 tsp. neon green food coloring (optional)
3/4 cup buttermilk

Frosting:

1 (8 oz.) package full-fat cream cheese softened
1-1/2 cups confectioners' sugar
1/2 cup unsalted butter softened
1 tbsp. plus more for garnish key lime zest (about 10 key limes)
1/2 tsp. vanilla extract

Instructions

Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
In a medium bowl, sift (important) and whisk together the all-purpose flour and self-rising flour.
1 cup all-purpose flour, 3/4 cup self-rising flour
In a large bowl, beat the butter until smooth, about 2 minutes. Add the sugar and beat until blended. Beat in the eggs, one at a time. Add the lime juice, lime zest, and food coloring (if using). Mix until fully combined.
1/2 cup unsalted butter, 1-1/4 cups granulated sugar, 2 large eggs, 2-1/2 tbsps. fresh key lime juice , 1 tbsp. key lime zest, 1/4 tsp. neon green food coloring
Add the flour mixture in three additions, alternating with the buttermilk in two additions. Mix just until incorporated, don’t overmix, or the cupcakes won’t be light and airy.
3/4 cup buttermilk
Divide the batter evenly among the cupcake liners.
Bake until a toothpick inserted in the center comes out clean, about 18–22 minutes.
Remove the cupcakes from the pan and cool completely on a wire rack.
While the cupcakes cool, make the frosting. Beat the cream cheese, confectioners' sugar, butter, lime zest, and vanilla extract on medium speed until smooth.
1 (8 oz.) package full-fat cream cheese, 1-1/2 cups confectioners' sugar, 1/2 cup unsalted butter, 1 tbsp. plus more for garnish key lime zest, 1/2 tsp. vanilla extract
Pipe the frosting onto the cooled cupcakes. Sprinkle with extra lime zest, if desired.

Video

Notes

Juicing Key Limes: Soften in the microwave for 30 seconds. A potato ricer makes it easier to juice several at once.
Key Lime Juice: Bottled key lime juice (works well for the juice, but you’ll still need fresh limes for the zest.
Zesting Tip: Use a microplane and avoid the bitter white pith. Key limes are small, zest gently and rotate as you go.
Make Your Own Self-Rising Flour: Mix 1 cup all-purpose flour with 1½ tsp baking powder and ¼ tsp salt.
Remember: You will need at least 20 key limes between the cupcakes and the frosting for this recipe.

For the best results when making these Key Lime Cupcakes, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card, like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

Nutrition information is an estimate and will vary based on the brands and products you use.

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