Sweet and tart, these ultra-moist Key Lime Cupcakes are a bright delight.
The cupcake is like a blank canvas: it’s an opportunity to craft something entirely new from something trusted and familiar. Sure, we all love traditional Yellow Cupcakes, but don’t we also love a chance to express our creativity? We do! And that’s why these key lime cupcakes are such a delight. In this recipe, we are transforming an old favorite into a citrusy treat by flavoring our batter and frosting with the zest and juice of key limes.
If you love Key Lime Pie or Key Lime Bars, you are going to be thrilled with key lime cupcakes. I always have to laugh when I think about the first time I made them. I decorated the tops with lime zest and my 6-year-old niece asked, “Why did you put lettuce on the cupcakes?” I said, “Because vegetables are good for you!” but before she could refuse to eat them, which was the direction she was heading, I told her the truth: “These are key lime cupcakes,” I said, “and you’re going to love them.”
And she did. Who wouldn’t? The cake is light, cloud-like, and tender, with a wonderfully bright, sweet and tart flavor. And the lovely, lime-infused cream cheese frosting is soft, creamy, sweet, and delicious. While there are lots of ingredients and several steps, this recipe is simple and straightforward—easy for novice bakers and satisfyingly familiar to experts.
Key lime cupcakes pair so well with fruity drinks that include lime juice. I love to make them for kids’ birthday parties, served with Creamsicle Smoothies, and for when my friends come over for lunch, served with Mint Lime Iced Tea Coolers. And when these cupcakes are the featured dessert at one of my dinner parties, you know there’s going to be a batch of Mango Margaritas on the bar!
What Are Key Limes?
Tiny but mighty, key limes are smaller than the limes we buy at the grocery store (known as Persian limes), but they possess a huge amount of flavor. These little beauties are actually named after the Florida Keys where they were grown in the 19th century. But then in 1926, a hurricane swept through the Keys and destroyed the commercial key lime crops. Although key limes still grow in the Keys today, they are not grown commercially; our key limes come from Mexico and Central America.
Not only are they smaller than regular limes, key limes are rounder and have a thinner skin. With a captivating floral aroma, key limes have a higher level of acidity, giving them a much more intense and tart flavor than the Persian lime. Some tips for working with little key limes include zesting them first with a microplane or a zester; then, before juicing, roll them on your counter to break down the membranes to make releasing the juice easier. Once you’ve sliced the lime in half, use a paring knife to make small cuts into the fruit to yield even more juice.
How Do I Store Leftovers?
Baked, cooled, and unfrosted key lime cupcakes can be stored in an airtight container at room temperature for 2 days, in the refrigerator for up to 5 days, and in the freezer for up to 3 months (thaw frozen cupcakes on the counter). And while you can freeze the cream cheese frosting in an airtight container for up to 3 months, we don’t recommend it as the texture can deteriorate.
Serving Suggestions
On St. Patrick’s Day, it’s fun to do an Irish-inspired meal, with green-tinged key lime cupcakes for dessert. You could make traditional corned beef and cabbage, but why not serve this Root Beer Brisket, these delicious Roasted Cabbage Wedges, and a version of the famous Irish potato and cabbage dish, colcannon, by mixing together some Mashed Potatoes and Brussels Sprouts, garnished with some crispy Bacon. And don’t forget the Irish Soda Bread!
And because these cupcakes are topped with bright green zest—and a key lime slice, if you like—they’re also a perfect ending to a meal celebrating spring! I like to herald that season by serving Lamb Chops, New Potatoes, and Roasted Asparagus.
Key Lime Cupcakes
Ingredients
For the Cupcakes:
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup whole milk room temperature
- 3 tablespoons key lime juice
- 1 tablespoon key lime zest
For the Frosting:
- 8 ounces cream cheese softened
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon key lime zest
- 2 tablespoons key lime juice
Instructions
- Preheat oven to 350°F. Line a muffin tin with 12 cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together 1/2 cup butter and the granulated sugar until light and fluffy. Beat in eggs one at a time.
- Mix in half of the dry ingredients, followed by the milk and key lime juice. Add remaining dry ingredients and key lime zest, mixing until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat together cream cheese and 1/2 cup butter until smooth. Gradually add powdered sugar, then mix in key lime zest and juice until creamy and spreadable.
- Frost cooled cupcakes and optionally garnish with a small slice of key lime or a sprinkle of lime zest.
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