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Key lime cupcake on a cooling rack with more cupcakes behind it
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Key Lime Cupcakes

Recipe for Key Lime Cupcakes topped with a citrusy cream cheese frosting, they are tender, moist, and perfectly tangy, with bright citrus flavor in every bite.
Course Dessert, Sweets
Cuisine American
Keyword Cream cheese frosting, Cupcakes, Key lime
Prep Time 20 minutes
Cook Time 18 minutes
Cooling time 1 hour
Total Time 1 hour 38 minutes
Servings 12 cupcakes

Ingredients

For the cupcakes:

  • 1 ¼ cups all-purpose flour 1 ¼ cups flour=150g
  • 1 ¼ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, softened ½ cup butter=115g
  • ¾ cup granulated sugar ¾ cup sugar =150g
  • 2 large eggs
  • 1 ½ tsp vanilla extract
  • 2 Tbsp key lime juice fresh if possible
  • 1 Tbsp key lime zest
  • ½ cup whole milk ½ cup milk =120ml

For the cream cheese frosting*:

  • ½ cup unsalted butter, softened ½ cup butter=115g
  • 8 oz firm cream cheese in block form, softened 8 oz cream cheese=226g - if you only have European style soft cream cheese use the quantities listed in the Notes below
  • 3 ½ cups powdered sugar, sifted 3 ½ cups powdered sugar=420g
  • 1 Tbsp key lime juice
  • 1 tsp key lime zest
  • Pinch of salt

To decorate/garnish:

  • Lime zest
  • Mini-lime wedges or slices

Instructions

For the cupcakes:

  • Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
  • In a small bowl, whisk together flour, baking powder, baking soda, and salt.
    Mix flour, baking powder, baking soda and salt in a bowl
  • In a medium bowl, beat butter and sugar until light and fluffy (2–3 minutes).
  • Add eggs one at a time, mixing well after each. Stir in vanilla, lime juice, and zest.
    Add the eggs one at a time
  • Add dry ingredients (flour mix) in two additions, alternating with milk. Mix gently until just combined.
  • Divide batter evenly between cupcake liners (about 2/3 full).
    Fill the cupcake liners with the key lime cake batter
  • Bake 16–18 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool completely before frosting.

For the frosting:

  • Beat butter and cream cheese together until smooth and fluffy.
  • Add powdered sugar gradually, mixing on low speed.
  • Mix in lime juice, zest, and salt. Beat until creamy and pipeable. (If too soft, chill for 15 minutes before piping.)
  • Decorate the cupcakes with the frosting using a piping bag and star tip.
    A cupcake being decorated with cream cheese frosting
  • Add some lime zest and mini-lime wedges to garnish.
    A cupcake being decorated with cream cheese frosting and lime zest

Notes

*Cream cheese frosting using soft European style cream cheese:
  • 60 grams of butter, softened
  • 300 grams (10 ounces) tub of soft cream cheese
  • 60 grams of powdered sugar
  • Key lime zest and juice as indicated above
For the preparation you can follow the same steps as listed above.