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Two Key Lime Cupcakes topped with creamy frosting and garnished with lime zest, with lime wedges in the background.
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5 from 4 votes

Key Lime Cupcakes

These Key Lime Cupcakes feature a moist, tender crumb infused with the zest and juice of key limes. They are topped with a rich cream cheese frosting that complements the light citrus flavor. Each bite offers a delightful balance of sweet and tart.
Course Dessert
Cuisine American
Keyword Key Lime Cupcakes, Key Lime Cupcakes recipe, Lime Cupcakes
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 12
Calories 306
Author Erren Hart

Ingredients

Ingredients for the Cupcakes:

  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs at room temperature
  • ¼ cup fresh key lime juice
  • ¼ cup milk at room temperature
  • 2 tablespoons key lime zest
  • ½ teaspoon vanilla extract

Ingredients for the Frosting:

  • 8 oz cream cheese block softened
  • ¼ cup unsalted butter softened
  • 2 cups confectioners' sugar
  • 1 teaspoon fresh key lime juice
  • 2 tablespoons key lime zest
  • 1 teaspoon vanilla extract
  • 1 pinch kosher salt
US Customary - Metric

Instructions

  • Preheat the oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
    Dry ingredients in a mixing bowl.
  • In a large bowl, using an electric mixer, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
    An egg in a mixing bowl with creamed butter and sugar.
  • In a small bowl, whisk together the key lime juice, milk, key lime zest, and vanilla extract.
    The wet ingredients in a bowl with milk being poured in.
  • Add the dry ingredients to the butter mixture in three additions, alternating with the wet ingredients, beginning and ending with the dry ingredients.
    The cake batter being mixed in a bowl.
  • Divide the batter evenly among the prepared muffin cups.
    The cake batter in the cupcake liners in a pan.
  • Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
    The freshly baked cupcakes in a pan.
  • Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
  • To make the frosting, beat the cream cheese and butter together until smooth and creamy. Add the confectioners' sugar, key lime juice, key lime zest, salt and vanilla extract. Beat until well combined and fluffy.
    The lime cream cheese frosting in a mixing bowl.
  • Frost the cupcakes with the lime cream cheese frosting using a piping bag or a knife.
    A close-up of a Key Lime Cupcake being frosted with creamy icing, showcasing the smooth and rich texture of the frosting with other frosted cupcakes blurred in the background.

Notes

  • Add a small amount of key lime juice to the frosting for even more key lime flavor.
  • To moisten the cupcakes, brush them with a simple syrup made from equal parts sugar and key lime juice before frosting.
  • To make the cupcakes easier to frost, chill them in the refrigerator for 30 minutes before frosting.

Nutrition

Calories: 306 | Carbohydrates: 52g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 77mg | Sodium: 149mg | Potassium: 106mg | Fiber: 0.5g | Sugar: 18g | Vitamin A: 660IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg