Description
Key Lime Cupcakes Filled with Creamy Lime Frosting are a zesty, moist, and bursting with tropical citrus flavor. These light vanilla cupcakes are made with fresh key lime juice and zest, then filled and topped with a luscious cream cheese lime frosting. A refreshing and elegant treat perfect for spring and summer celebrations or any occasion needing a bright, tangy dessert.
Ingredients
Scale
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 ½ tsp vanilla extract
- 2 tbsp key lime zest
- ¼ cup key lime juice
- ½ cup buttermilk
For the Creamy Lime Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp key lime juice
- 1 tbsp key lime zest
- 1 tsp vanilla extract
Instructions
- Prepare the Cupcakes: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners to prevent sticking. In a bowl, whisk together the all-purpose flour, baking powder, and salt to combine the dry ingredients uniformly.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using a hand mixer or stand mixer until the mixture is light and fluffy, which incorporates air for a tender cupcake texture.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition to fully incorporate. Stir in the vanilla extract, key lime zest, and fresh key lime juice to infuse the batter with citrus flavor.
- Combine Wet and Dry Mixtures: Alternate adding the dry ingredient mixture and the buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing, which can toughen the cupcakes.
- Fill Cupcake Liners: Spoon or pour the batter into the lined muffin tin, filling each liner about ¾ full to allow room for rising without overflowing during baking.
- Bake the Cupcakes: Bake in the preheated oven for 18–20 minutes until a toothpick inserted into the center comes out clean, indicating they are fully baked. Remove from the oven and allow cupcakes to cool completely on a wire rack before frosting.
- Make the Creamy Lime Frosting: Beat together the softened cream cheese and unsalted butter until the mixture is smooth and creamy. Gradually add the powdered sugar while beating to achieve a fluffy, light consistency. Stir in the key lime juice, zest, and vanilla extract until well combined for a bright lime flavor.
- Fill the Cupcakes: Using a cupcake corer or a small knife, cut out a small hole in the center of each cooled cupcake. Fill the hole with a spoonful or piping bag filled with the creamy lime frosting to provide a delicious surprise in the middle.
- Frost and Garnish: Frost the tops of the cupcakes with the remaining frosting using a spatula or piping bag for an elegant look. Optionally, garnish each cupcake with additional lime zest or a small wedge of key lime for extra color and flavor.
Notes
- Don’t skip the lime zest as it provides the essential citrus burst that defines the flavor of these cupcakes.
- Allow cupcakes to come to room temperature before serving to enjoy the best texture and full flavor of the frosting and cake.
- You can substitute regular limes if key limes are unavailable; the flavor will be slightly different but still delicious.
- Make buttermilk at home by combining ½ cup milk with ½ tablespoon lemon juice or vinegar and letting it sit for 5 minutes before using.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days, and freeze unfrosted cupcakes for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 18–20 minutes
- Category: Dessert, Cupcakes
- Method: Baking
- Cuisine: American
