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Key Lime Cupcakes

A jubilant twist on the classic key lime pie, these cupcakes combine the tangy zest of lime with fluffy sweetness, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 17 minutes
Total Time 47 minutes
Servings: 16 cupcakes
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Lime Curd
  • 1 large lime, zested
  • 3/4 cup granulated sugar
  • 3/4 cup lime juice, freshly squeezed (about 6 large limes)
  • 4 large eggs, at room temperature
  • 1 pinch of salt
  • 1/2 tsp vanilla extract
For the Cupcakes
  • 6 tbsp salted butter, at room temperature & cubed
  • 4 large limes, zested
  • 1 cup granulated sugar
  • 1/2 cup full-fat sour cream, at room temperature
  • 1/3 cup milk, at room temperature
  • 1 tbsp warm water
  • 1/2 tsp vinegar
  • 1 and 1/2 cups cake flour, spooned & leveled
  • 3 tbsp light brown sugar, packed
  • 1 and 1/2 tsp baking powder
  • 1/8 tsp salt
  • 7 tbsp salted butter, softened at room temperature
  • 2 tbsp vegetable oil
  • 1 tbsp vanilla bean paste
  • 2 large eggs, at room temperature
For the Frosting
  • 1/2 cup salted butter, softened at room temperature
  • 3 cups powdered sugar
  • 1-2 tbsp milk (to help things combine)
  • 1 tbsp vanilla bean paste (or vanilla extract)
  • 1 pinch of salt, to taste
  • 2 oz cream cheese, softened at room temperature
  • 2-3 tbsp lime juice, to taste
For Serving
  • Graham cracker crumbs
  • Lime slices

Method
 

Prepare Lime Curd
  1. Whip up some delectable lime curd using homemade or store-bought.
Cupcake Preparation
  1. Preheat your oven to 350° F and prepare two cupcake pans with paper liners for around 16-17 cupcakes.
  2. Mix 3/4 cup of granulated sugar with the zest of one lime until you have a delightful, wet sandy mixture.
  3. Whisk together cake flour, brown sugar, baking powder, and salt to create the dry mix.
  4. In a measuring cup, combine sour cream, milk, warm water, and vinegar.
  5. Pour two tablespoons of this mixture into your dry ingredients along with soft butter and vegetable oil. Mix at low speed until just combined.
  6. Gradually add the remaining liquid and keep mixing until combined—don’t overdo it!
  7. Fill liners about two-thirds full with batter and bake for 14 to 17 minutes.
  8. A toothpick inserted into the center should come out with just a few moist crumbs when ready.
  9. Place your cupcakes on a wire rack to cool.
Frosting Preparation
  1. Beat softened butter until creamy.
  2. Gradually mix in powdered sugar, adding milk as needed to achieve the desired consistency.
  3. Fold in cream cheese and enhance flavor with lime juice.
  4. Pipe frosting onto cooled cupcakes.
Final Touches
  1. Top with a dollop of lime curd, a sprinkle of graham cracker crumbs, and optionally a lime slice.

Notes

Store cupcakes in the fridge in an airtight container for up to three days. For the best lime flavor, use fresh key limes. Let cream cheese come to room temperature for a smooth frosting. For a fun twist, consider mini key lime desserts.