Description
These Key Lime Cupcakes are light, zesty, and bursting with citrus flavor. The moist lime-infused cake pairs perfectly with a creamy key lime buttercream frosting. These cupcakes are a refreshing treat, ideal for summer parties, brunches, or anytime you’re craving a sweet tropical escape.
Ingredients
Units
Scale
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/4 cup key lime juice (fresh preferred)
- 1 tbsp key lime zest
- 1 tsp vanilla extract
- For the frosting:
- 1 cup unsalted butter, room temperature
- 3 1/2 cups powdered sugar
- 3 tbsp key lime juice
- 1 tbsp key lime zest
- Pinch of salt
- Optional: green food coloring
Instructions
- Preheat oven to 350°F (175°C) and line a muffin pan with 12 cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In another bowl, cream butter and sugar until fluffy.
- Add eggs one at a time, mixing well, then stir in milk, lime juice, zest, and vanilla.
- Gradually mix in the dry ingredients just until combined.
- Divide the batter evenly into liners and bake for 18–20 minutes or until a toothpick inserted comes out clean.
- Cool completely before frosting.
- For the frosting, beat butter until creamy. Add lime juice, zest, and salt. Gradually add powdered sugar until fluffy.
- Pipe or spread frosting onto cooled cupcakes and garnish with lime zest or a small lime wedge.
Notes
- For stronger lime flavor, add a few drops of lime extract.
- Cupcakes can be made a day in advance and stored in the fridge.
Nutrition
- Calories: 330
- Sugar: 30g
- Sodium: 115mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 55mg
