Name: Key Lime Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 1/4 tsp baking powder; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1/4 cup key lime juice; 1 tbsp key lime zest; 1/2 cup whole milk; 1 tsp vanilla extract; 1/2 cup unsalted butter (for frosting); 3 cups powdered sugar (for frosting); 2 tbsp key lime juice (for frosting); 1 tbsp key lime zest (for frosting); 1–2 tbsp milk (as needed for frosting consistency)

Why You’ll Love Key Lime Cupcakes Recipe

These cupcakes capture the essence of key lime pie in a portable, handheld dessert. Their tender crumb and bold lime flavor are fresh and vibrant, while the creamy frosting and optional lime curd filling take these cupcakes from simple to show‑stopping. Whether for a summer celebration or a citrus dessert craving, these cupcakes deliver both taste and visual appeal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes:

1 1/2 cups all‑purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup sour cream or Greek yogurt
1/4 cup key lime juice (fresh)
1 tablespoon key lime zest
1 teaspoon vanilla extract
1/4 cup whole milk
Green food coloring (optional)

For the Key Lime Filling (optional):

1/2 cup key lime juice
1/2 cup granulated sugar
2 large egg yolks
2 tablespoons unsalted butter
1 tablespoon cornstarch (optional; for thicker filling)

For the Frosting:

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 tablespoon key lime juice
1 teaspoon vanilla extract
Key lime zest, for garnish
Green sprinkles or lime slices (optional)

Directions

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the softened butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each.
Stir in the sour cream (or Greek yogurt), key lime juice, lime zest, and vanilla extract.
Gradually add the dry ingredients, alternating with the milk, until well combined. If using, add green food coloring now.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for about 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
(Optional) Prepare the key lime filling: whisk together key lime juice, sugar, and egg yolks in a saucepan over medium heat until it thickens; then stir in butter and cool. Hollow out each cupcake and pipe in filling.
Make the frosting by beating the cream cheese and butter until smooth, then gradually blend in powdered sugar, key lime juice, and vanilla.
Frost the cooled cupcakes and garnish with lime zest, sprinkles, or slices. Chill briefly to set the frosting before serving.

Servings and timing

This recipe makes about 12 cupcakes. Prep time is roughly 20 minutes. Baking time is about 18–22 minutes, plus additional time for cooling, filling, and frosting.

Variations

Tropical Twist: Add shredded coconut to the batter or sprinkle some on top of the frosting.
Mini Cupcakes: Use a mini muffin tin for bite-sized versions; reduce baking time to 10–12 minutes.
Graham Cracker Crust: Add a graham cracker base before pouring in the batter for a pie-inspired texture.
Citrus Blend: Use a mix of lime, lemon, and orange zest for a citrus medley flavor.
Whipped Cream Frosting: For a lighter topping, substitute cream cheese frosting with whipped cream and a dash of lime zest.
Vegan Option: Use plant-based butter, a dairy-free yogurt alternative, and an egg replacer.
Dye-Free: Skip the green food coloring for a more natural look.
Extra Tart: Mix a bit of lime zest into the frosting for extra zing.
Filling Swap: Use lemon curd or a berry jam instead of key lime filling for a flavor twist.
Nutty Crunch: Add crushed pistachios or almonds on top for texture.

Storage/Reheating

Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Unfrosted cupcakes can be kept at room temperature for 1–2 days or frozen for up to 3 months; thaw before frosting. For best flavor and texture, bring refrigerated cupcakes to room temperature before serving.

FAQs

How do I make these cupcakes more tangy?

You can increase the amount of key lime zest and juice slightly for a stronger citrus flavor, but don’t overdo it or the batter structure may change.

Can I use regular limes instead of key limes?

Yes, regular lime juice and zest can be substituted if key limes aren’t available, though the flavor will be slightly different.

Can I make the cupcakes ahead of time?

Yes, bake them ahead and store unfrosted in an airtight container for up to 2 days; frost before serving.

Can I freeze these cupcakes?

Unfrosted cupcakes freeze well for up to 3 months. Thaw overnight in the refrigerator before decorating.

What frosting works best?

Cream cheese frosting pairs beautifully with lime flavor, but buttercream with lime zest also works.

Do I need to use fresh key lime juice?

Fresh juice gives the best flavor, but bottled juice can work in a pinch.

Can I skip the filling?

Yes, they’re delicious without filling—just frost and enjoy.

How should I serve these cupcakes?

Serve chilled or at room temperature; adding a lime slice or zest makes a pretty presentation.

Can I make them gluten‑free?

Yes, use a gluten‑free flour blend instead of all‑purpose flour.

What’s the best way to zest limes?

Use a microplane to zest only the green outer layer for the best flavor without bitterness.

Conclusion

These Key Lime Cupcakes bring bright, zesty citrus flavor into a classic dessert form. With moist texture, creamy frosting, and optional tangy filling, they’re perfect for lime lovers and anyone who enjoys fresh, refreshing sweets. Try them next time you want something sweet with a citrus kick.