Key Lime Cupcakes
You don’t need to be a seasoned baker to pull this off either. With just a few basic ingredients and a little zesting and juicing, you’re on your way to one seriously impressive dessert.
Equipment
- Mixing Bowls (at least 2)
- Electric mixer or stand mixer
- Zester or microplane
- Citrus Juicer
- Cupcake Pan + Liners
- Rubber spatula
- Piping Bag + Tip (optional)
Ingredients
For the Key Lime Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons key lime zest about 4–5 key limes
- ¼ cup fresh key lime juice
- ½ cup whole milk
- 1 teaspoon vanilla extract
For the Key Lime Frosting:
- ½ cup unsalted butter softened
- 4 oz cream cheese softened
- 2 tablespoons key lime juice
- 1 teaspoon key lime zest
- 3 –3 ½ cups powdered sugar adjust for consistency
- Pinch of salt
Instructions
Step 1: Preheat and Prep Your Pan
- Preheat your oven to 350°F (175°C).
- Line a standard 12-cup cupcake pan with paper liners.
- Set aside while you make the batter.
- Pro Tip: If you want domed cupcakes, don’t open the oven door during the first 12 minutes of baking—this helps them rise evenly.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- Set aside.
- This step ensures your leavening is evenly distributed before combining with wet ingredients.
Step 3: Cream the Butter and Sugar
- In a large mixing bowl, add:
- ½ cup softened unsalted butter
- 1 cup granulated sugar
- Beat on medium-high speed for 2–3 minutes, until light and fluffy.
- Pro Tip: Proper creaming helps create air pockets that give your cupcakes a soft, tender crumb. Don’t rush this part!
Step 4: Add Eggs, Lime Zest, and Vanilla
- Add in:
- 2 large eggs (one at a time), beating well after each.
- 2 tablespoons key lime zest
- 1 teaspoon vanilla extract
- Mix until fully combined and smooth.
Step 5: Add Lime Juice and Milk
- Reduce mixer speed to low.
- Add ¼ cup key lime juice. (The batter may look slightly curdled—totally normal!)
- Slowly pour in ½ cup milk and mix just until blended.
- Pro Tip: Don’t overmix after adding the liquid ingredients; it can make the cupcakes dense.
Step 6: Combine Wet and Dry
- Add the dry ingredients to the wet in two parts.
- Use a spatula or low mixer speed to gently mix until just combined—no dry streaks should remain.
Step 7: Fill and Bake
- Divide the batter evenly among the 12 cupcake liners—about ¾ full each.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Pro Tip: Rotate the pan halfway through baking for even browning, especially if your oven has hot spots.
Step 8: Cool Completely
- Let the cupcakes cool in the pan for 5 minutes.
- Then transfer to a wire rack and allow to cool completely before frosting.
Step 9: Make the Frosting
- In a bowl, beat together:
- ½ cup softened butter
- 4 oz softened cream cheese
- Beat until smooth and fluffy—about 2–3 minutes.
- Add:
- 2 tablespoons key lime juice
- 1 teaspoon key lime zest
- Pinch of salt
- Slowly beat in 3–3 ½ cups powdered sugar until your frosting is thick and spreadable.
- Pro Tip: If it’s too thick, add a tiny splash of milk or lime juice. Too thin? Add more powdered sugar a few tablespoons at a time.
Step 10: Frost and Garnish
- Pipe or spread frosting onto fully cooled cupcakes.
- Garnish with a little extra lime zest or a thin lime slice for a cute finish.
Notes
Nutritional Value Per Cupcake:
- Calories: ~300 kcal
- Fat: ~15g
- Carbohydrates: ~40g
- Sugar: ~30g
- Protein: ~2g