Key Lime Cupcakes

Key Lime Cupcakes


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Key lime flavors are traditionally found in pies and even ice creams. How has it taken so long for key lime lime cupcakes to steal the spotlight? These cupcakes are a fresh and welcomed use of the tangy but not too sweet key lime.

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Chicago, IL

Time needed

40 min preparation + 25 min cooking

Serving Size / Yield

12 servings


  • Key Lime Cupcakes:
  • 1 ½ C plus 2 tbs All-Purpose Flour
  • 1 ½ tsp Baking Powder
  • 1 tsp Coarse Salt
  • 1 C Unsalted Butter, room temperature
  • 1 C plus 2 tbs Granulated Sugar
  • 4 Large Eggs, room temperature
  • ½ tsp Vanilla Extract
  • 3 the Fresh Key Lime Zest
  • 6 tbs Sour Cream, room temperature
  • Key Lime Cream Cheese Frosting:
  • 1 lb Cream Cheese, room temperature
  • ¼ C Unsalted Butter
  • 3 C Confectioners’ Sugar
  • 2 tsp Fresh Key Lime Zest, plus more for garnish
  • 4 tsp Fresh Key Lime Juice
  • Candied Key Lime Slices, for garnish

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Begin this recipe for key lime cupcakes by preheating your oven to 325 degrees. Continue by making your cupcake batter. Combine the flour, baking powder, and salt in a medium bowl. Whisk to combine and set aside.

Next, combine the butter and sugar in the bowl of your electric mixer on medium-high speed. Mix for approximately eight minutes or until fluffy. Begin add your eggs to the mixture, one at a time, making sure that each egg is fully incorporated before adding the next.

Scrape down the sides of the bowl as needed and then beat in your vanilla and key lime zest. Adjust the mixer’s speed to low and then begin gradually adding in your flour mixture and sour cream. Alternate additions of the flour followed by the sour cream until the mixture is just combined. Be sure to begin and end with the flour.

Pour the batter into your prepared muffin tin and then set in the oven to bake for about 25 minutes or until a toothpick inserted in the center comes out clean. Remove from the muffin tin and let cool completely on a wire rack before frosting.

In the meantime, make your key lime cream cheese frosting. Combine the cream cheese and butter in the bowl of your electric mixer. Beat on medium speed until well combined. Next, beat in your confectioners’ sugar, about one cup at a time. Scrape down the sides of the bowl between each addition of confectioners’ sugar. Finally, beat in your lime juice and zest until just combined.

Transfer your frosting into a pastry bag and pipe of on top of your cooled cupcakes. Top each with fresh key lime zest and candied lime slices to serve.

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