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A delicious plate of Key Lime Cupcakes

Key Lime Cupcakes

These delightful Key Lime Cupcakes feature a zesty, moist cake topped with a tangy lime buttercream frosting and a hint of graham cracker crumbs, offering a perfect balance of sweet and tart.
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Prep Time 30 minutes
Cook Time 17 minutes
Total Time 1 hour 10 minutes
Servings: 12 cupcakes
Course: Cupcakes, Dessert
Ingredients Equipment Method Notes

Ingredients
  

For the Key Lime Cupcakes:
  • 6 tbsp unsalted butter room temperature, essential for proper creaming
  • 0.75 cup sugar granulated sugar for sweetness and texture
  • 6 tbsp sour cream adds moisture and a delicate tang to the cupcakes
  • 0.5 tsp vanilla extract enhances the overall flavor profile
  • 1.5 tsp key lime zest freshly zested for intense lime aroma and flavor
  • 3 count egg whites for a lighter and more delicate cupcake crumb
  • 1.25 cup all-purpose flour accurately measured for proper cake structure
  • 2 tsp baking powder provides necessary lift and lightness to the cupcakes
  • 0.25 tsp salt balances the sweetness and enhances other flavors
  • 4 tbsp milk any type of milk will work well in this recipe
  • 4 tbsp key lime juice freshly squeezed for the best authentic key lime taste
For the Lime Buttercream Frosting:
  • 0.75 cup butter softened to room temperature for a smooth, pipeable frosting
  • 0.75 cup shortening helps create a stable and pipeable frosting consistency
  • 6 cup powdered sugar sifted to prevent lumps and ensure a smooth buttercream
  • 3 tbsp key lime juice adjust amount to achieve desired frosting consistency and tartness
  • 1 tsp lime zest adds an extra burst of fresh citrus aroma and flavor
  • 0.25 cup graham cracker crumbs for a delightful crust-like texture and garnish

Equipment

  • Cupcake Pan
  • Cupcake Liners
  • Large mixing bowl
  • Electric Mixer
  • Cooling Rack
  • Pastry Tip

Method
 

  1. Preheat the oven to 350°F and prepare a cupcake pan with cupcake liners.
  2. In a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
  3. Add sour cream, vanilla extract and key lime zest and mix until well combined.
  4. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  5. In a separate bowl, whisk together flour, baking powder and salt.
  6. In a separate small measuring cup, combine the milk and key lime juice.
  7. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  8. Fill the cupcake liners about three quarters full. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
  9. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
Make the Lime Buttercream Frosting:
  1. In a large mixing bowl, combine the butter and shortening with a mixer until smooth.
  2. Add about half of the powdered sugar and mix until smooth and well combined.
  3. Add the key lime zest and 3 tablespoons of key lime juice and mix until combined.
  4. Add the remaining powdered sugar and mix until smooth. Add additional key lime juice, as needed to reach desired consistency.
  5. Pipe the frosting onto the cupcakes using a large round pastry tip, like this one.
  6. Press graham cracker crumbs around the bottom edge of the frosting.

Notes

These tangy Key Lime Cupcakes are a refreshing treat, perfect for any occasion. Ensure cupcakes are completely cool before frosting to prevent melting. Feel free to adjust the amount of key lime juice in the frosting to your preferred level of tartness.