Description
Fluffy and zesty Key Lime Cupcakes with a citrusy burst of key lime in every bite, topped with creamy lime cream cheese frosting. Perfect for warm-weather celebrations or anytime you want a refreshing treat.
Ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/4 cup sour cream
1/4 cup fresh key lime juice
1 tablespoon key lime zest
1 teaspoon vanilla extract
1/3 cup whole milk
For the Frosting:
1/2 cup unsalted butter, softened
4 oz cream cheese, softened
2 tablespoons key lime juice
1 teaspoon key lime zest
2 1/2 cups powdered sugar
Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the sour cream, key lime juice, zest, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix just until combined.
- Fill each cupcake liner about 2/3 full with batter and bake for 18–22 minutes, until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- To make the frosting, beat the butter and cream cheese together until smooth. Add the key lime juice, zest, and a pinch of salt.
- Slowly mix in the powdered sugar until the frosting is fluffy and spreadable.
- Once the cupcakes are cool, frost them using a piping bag or spatula. Garnish with lime zest or a lime slice if desired.
Notes
Regular limes can be used if key limes aren’t available.
For added tropical flavor, mix shredded coconut into the batter or sprinkle on top.
A drop of green food coloring can be added to the frosting for extra color.
For a lighter topping, use whipped cream instead of cream cheese frosting.
To make mini cupcakes, bake for 10–12 minutes.
Store in an airtight container in the fridge for up to 4 days. Let sit at room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 55mg
