Key Lime Cupcakes

Key Lime Cupcakes New Key Lime Cupcakes

Key Lime Cupcakes- Key Lime Cupcakes have all of the flavors of key lime pie in a fairly little cupcake. Bright and fresh lime flavor that’s a little tart, a little sweet, that makes for a brilliant summery dessert.

A citrus dessert is the better sort of dessert when it’s hot outside. Who wants to eat much or warm dessert that weighs you down? These cupcakes are fluffy, light and very enjoyable.

Key limes are smaller than regular limes and they are also slightly sweeter which brings amazing flavor to these cupcakes. Key lime juice and zest is in the cupcakes and the cream cheese frosting. Yes, I used cream cheese frosting for additional flavor.

Being smaller than regular limes, it will take longer to juice key limes and it will take more limes to get the juice, however the results are worth every penny because there is nothing a lot better than freshly squeezed juice. Only 3 tablespoons are required for the entire recipe, so it’s not that bad of a task.

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Key Lime Cupcakes 17

Be sure to zest the limes BEFORE you juice them because it is next to impossible to get zest from the deflated lime, and a little one at that!

Your eyes aren’t deceiving you, there is a small green tinge to the frosting. I needed to give the frosting a hint of green and I achieved this by adding a little green and yellow natural food coloring to acquire a vibrant green to a little of the frosting. I then pasted it onto the inside of the piping bag, then full of the white in order you pipe, it mixes in a little of the green to get this two-tone effect.

You don’t have to get this done, you never even have pipe the frosting, but I simply can’t help myself. I was feeling creative that day.

Make these cupcakes for the next pool party or bring them to a friend’s summer party. They’ll be a hit!


Key Lime Cupcakes

Key Lime Cupcakes New Key Lime Cupcakes

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Key lime cupcakes have all the flavors of key lime pie in a pretty little cupcake. Bright and fresh lime flavor that’s a little tart, a little sweet, that make  for a bright summery dessert. #bestdessert #cake

  • Author: Keith Banks
  • Prep Time: 1 HOUR
  • Cook Time: 20 MINUTES
  • Total Time: 1 HOUR 20 MINUTES
  • Yield: 12 1x
  • Category: Dessert
  • Cuisine: American


For the cupcakes:

  • 4 ounces unsalted butter, softened at room temperature for 1 hour
  • 6 ounces (3/4 cup) granulated sugar
  • 2 large eggs, room temperature
  • 2/3 cup milk, room temperature
  • 2 tablespoons key lime zest
  • 3 teaspoons key lime juice
  • 1 3/4 cups (8 ounces) all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

For the frosting:

  • 8 ounces cream cheese, softened at room temperature for 1 hour
  • 4 ounces unsalted butter, softened at room temperature for 1 hour
  • 2 cups powdered sugar
  • 1 tablespoon key lime zest
  • 1 tablespoon key lime juice
  • Green and yellow food coloring (optional)


  1. For the cupcakes:
  2. Preheat oven to 350°F/180°C.  Line a 12-muffin tin with liners.
  3. To a bowl add the butter and sugar and beat until light and pale using an electric mixer. Add the eggs, one at a time and beat until mixed. Add the milk, key lime, zest and juice, beat until well mixed.
  4. Add the flour, baking powder and salt a little at a time and beat on low until well mixed and smooth. Don’t overmix once you add the flour. If the mix is too thick, add a little more milk. You want a pourable consistency, but not too runny.
  5. Use an ice cream scoop to add divide the batter between all the cups, a little over halfway filled.
  6. Bake for 20 minutes until golden. When a toothpick inserted in the center it should come out clean.
  7. Remove from the oven and cool the cupcakes on a wire rack.
  8. For the frosting:
  9. Beat the cream cheese and butter with an electric mixer. Slowly add powdered sugar while beating. Add lime juice zest. Don’t overmix or it will be too soft to pipe.
  10. To get the two-tone piping, transfer 2 tablespoons of the frosting to a separate bowl and mix with the green and yellow coloring until it is lime green.
  11. Refrigerate the frosting for 30 minutes to make it firm for piping
  12. Add the piping tip of choice to a piping bag (I used a start tip). Hold the tip and turn the bag inside out over your hand, paste the green frosting to the side of the bag, close to the tip. Use a separate spoon to add the white frosting to the other side of the bag. Whatever ratio you use, you want more white than green. Pipe onto the cupcakes.

Keywords: cupcakes