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Discover the perfect Key Lime Cupcakes recipe! Fresh, tangy, and utterly delicious—ideal for any gathering or a sweet family treat.
I first discovered my love for key lime desserts during a family vacation in Florida. The vibrant, tangy flavor instantly became a favorite, and I’ve been experimenting with key lime recipes ever since. These Key Lime Cupcakes are a personal favorite of mine, blending the perfect balance of sweet and tart. I’m reminded of sunny days and the joy of creating something special to share with loved ones whenever I make them. I hope these cupcakes bring the same delight to your kitchen as mine.
Delicious By Design
We created this Key Lime Cupcakes recipe to capture the essence of key lime pie in a fun, portable form. Since the classic pie is so beloved, we wanted to translate its unique tartness and creamy sweetness into a cupcake that’s both delicious and easy to make. This way, even those new to baking can achieve great results and bring a taste of the Florida Keys into their homes.
Ingredient Spotlight
The star of these cupcakes is undoubtedly the key lime juice. Best Option: Fresh key lime juice is ideal for that authentic, tangy flavor.
Substitution: If you can’t find key limes anywhere, you can substitute them with a combination of regular fresh lime juice and lemon juice in equal parts. A ½ teaspoon key lime extract can also work in a pinch.
Buying Guide: When buying key limes, look for firm and heavy ones for their size, which indicates juiciness. Avoid limes with hard or shriveled skins.
Make It Your Own
This recipe is very versatile. You can add shredded coconut to the batter and sprinkle some on top of the frosting for a tropical twist. You can also fold in fresh or frozen berries like raspberries or blueberries for a fruity addition. Another option is to create a graham cracker crust at the bottom of each cupcake liner to give a nod to traditional key lime pie. You can hollow out a small section of each cupcake and fill it with lime curd for an extra burst of flavor. For a fun twist, you can create Margarita Cupcakes by adding a teaspoon of tequila to the frosting. These variations will help you create a unique version of Key Lime Cupcakes that reflects your personal taste.
Erren’s Top Tips
- Temperature Matters: Ensure all refrigerated ingredients come to room temperature before mixing to achieve a smooth, even batter.
- Zesting Right: When zesting limes, only take the green part of the peel, as the white pith underneath is bitter.
- If you can’t find key limes anywhere, you can substitute them with regular fresh lime juice and lemon juice in equal parts. A ½ teaspoon key lime extract can also work in a pinch.
- Don’t Overmix: Mix the batter just until the ingredients combine to keep the cupcakes light and fluffy.
- Block cream cheese is essential because it is firmer and has a lower moisture content than the spreadable versions, which helps create a thicker, more stable frosting. This is crucial for maintaining the right consistency and structure of your frosting.
- For smooth and creamy frosting, it’s important to use room-temperature cream cheese and butter. Allowing them to sit at room temperature for 1 to 2 hours before making the frosting will ensure they mix together smoothly without lumps. Room-temperature ingredients also trap more air, resulting in a lighter and fluffier frosting. It’s important that the cream cheese and butter are soft but not melted when you begin making the frosting.
- Look for visual and tactile cues to check if the butter is softened properly. Properly softened butter should be slightly firm to the touch but easily indentable with your finger. It should not be greasy or shiny, as this indicates it’s too warm. If it’s too cold, it will be hard and not pliable.
- Curdling can occur when cold ingredients (like eggs or milk) are added to the butter-sugar mixture, causing the fat to seize up and separate. This can also happen if the ingredients are mixed too quickly or vigorously. To prevent and fix this, ensure all your ingredients, including eggs and milk, are at room temperature to blend smoothly. Mix liquid ingredients into your batter at a low speed to combine them slowly and evenly. If your batter starts to curdle, you can try warming it slightly by placing the mixing bowl over a pot of warm water and gently stirring until it smooths out. Alternatively, you can add a tablespoon of flour to the batter, which can help re-emulsify it and bring it back together.
Storage & Freezing Key Lime Cupcakes ❄
Store these cupcakes in an airtight container at room temperature for up to three days. For longer storage, freeze them without the frosting for up to three months. Thaw overnight in the refrigerator, then bring to room temperature and frost before serving.
Alternative Frosting
If you’re looking for alternatives to cream cheese frosting, consider using whipped cream or buttercream. Both options are delicious and versatile.
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Recipe
Key Lime Cupcakes
Ingredients
Ingredients for the Cupcakes:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs (at room temperature)
- ¼ cup fresh key lime juice
- ¼ cup milk (at room temperature)
- 2 tablespoons key lime zest
- ½ teaspoon vanilla extract
Ingredients for the Frosting:
- 8 oz cream cheese block (softened)
- ¼ cup unsalted butter (softened)
- 2 cups confectioners’ sugar
- 1 teaspoon fresh key lime juice
- 2 tablespoons key lime zest
- 1 teaspoon vanilla extract
- 1 pinch kosher salt
Instructions
- Preheat the oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, using an electric mixer, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
- In a small bowl, whisk together the key lime juice, milk, key lime zest, and vanilla extract.
- Add the dry ingredients to the butter mixture in three additions, alternating with the wet ingredients, beginning and ending with the dry ingredients.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
- To make the frosting, beat the cream cheese and butter together until smooth and creamy. Add the confectioners’ sugar, key lime juice, key lime zest, salt and vanilla extract. Beat until well combined and fluffy.
- Frost the cupcakes with the lime cream cheese frosting using a piping bag or a knife.
Tips
- Add a small amount of key lime juice to the frosting for even more key lime flavor.
- To moisten the cupcakes, brush them with a simple syrup made from equal parts sugar and key lime juice before frosting.
- To make the cupcakes easier to frost, chill them in the refrigerator for 30 minutes before frosting.
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