These Key Lime Pie Cupcakes bring the flavors of a classic pie into a handheld treat.
Each bite features a moist lime-infused cupcake, creamy key lime filling, and whipped lime frosting.
Easy to make and visually stunning, they’re perfect for parties or potlucks!
Ingredients
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temp
- 1 tsp vanilla extract
- 1 tsp lime zest
- ⅓ cup freshly squeezed lime juice
- ½ cup whole milk
For the filling:
- 1 cup sweetened condensed milk
- ¼ cup lime juice
- 1 tsp lime zest
For the frosting:
- 1 cup unsalted butter
- 3 cups powdered sugar
- 2 tbsp lime juice
- Lime zest and lime slices for garnish
Instructions
Step 1: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Step 2: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Step 3: In a large bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well. Stir in lime zest and vanilla extract.
Step 4: Gradually add dry ingredients to wet ingredients, alternating with lime juice and milk. Mix until just combined.
Step 5: Divide batter evenly among liners, filling ¾ full.
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Cool completely on a wire rack.
Step 6: Mix condensed milk, lime juice, and lime zest in a bowl until thickened.
Hollow out the center of each cupcake and fill with the mixture.
Step 7: Beat butter until smooth. Gradually add powdered sugar, lime juice, and zest.
Frost cupcakes and garnish with lime zest and lime slices.
Frequently Asked Questions (FAQs)
1. Can I use regular limes instead of key limes?
Yes, regular limes work perfectly for this recipe.
2. Can these be made ahead of time?
You can bake the cupcakes a day ahead and frost them before serving.
3. How do I adjust the frosting’s sweetness?
Add a pinch of salt or more lime juice to balance the sweetness.
4. Do I have to include the filling?
The filling adds a creamy flavor, but the cupcakes are delicious without it.
5. Can I freeze these cupcakes?
Yes, freeze unfrosted cupcakes for up to 2 months. Thaw before filling and frosting.
Key Lime Cupcakes
Ingredients
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup butter softened
- 1 cup granulated sugar
- 2 large eggs room temp
- 1 tsp vanilla extract
- 1 tsp lime zest
- ⅓ cup freshly squeezed lime juice
- ½ cup whole milk
For the filling:
- 1 cup sweetened condensed milk
- ¼ cup lime juice
- 1 tsp lime zest
For the frosting:
- 1 cup unsalted butter
- 3 cups powdered sugar
- 2 tbsp lime juice
- Lime zest and lime slices for garnish
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in lime zest and vanilla extract.
- Gradually add dry ingredients to wet ingredients, alternating with lime juice and milk. Mix until just combined.
- Divide batter evenly among liners, filling ¾ full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
- Mix condensed milk, lime juice, and lime zest in a bowl until thickened. Hollow out the center of each cupcake and fill with the mixture.
- Beat butter until smooth. Gradually add powdered sugar, lime juice, and zest. Frost cupcakes and garnish with lime zest and lime slices.
