Key Lime Cupcakes with Lime Buttercream Frosting Recipe

Introduction

These Key Lime Cupcakes are a delightful twist on classic cupcakes, bursting with fresh lime flavor and topped with creamy lime buttercream. Perfectly tangy and sweet, they bring a refreshing taste of summer to any occasion.

Ingredients

• 6 tablespoons unsalted butter, room temperature
• 3/4 cups sugar
• 6 tablespoons sour cream
• 1/2 teaspoon vanilla extract
• 1 1/2 teaspoon key lime zest
• 3 egg whites
• 1 1/4 cups (163g) all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 4 tablespoons milk
• 4 tablespoons key lime juice

• 3/4 cup butter (for frosting)
• 3/4 cup shortening (for frosting)
• 6 cups powdered sugar (for frosting)
• 3-4 tablespoons key lime juice (for frosting)
• 1 teaspoon lime zest (for frosting)
• 1/4 cup graham cracker crumbs (for garnish)

Instructions

1. Step 1: Preheat the oven to 350°F and line a cupcake pan with cupcake liners.
2. Step 2: In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
3. Step 3: Add sour cream, vanilla extract, and key lime zest; mix until combined.
4. Step 4: Add egg whites in two batches, mixing well after each and scraping the bowl sides as needed.
5. Step 5: In a separate bowl, whisk together flour, baking powder, and salt.
6. Step 6: Combine milk and key lime juice in a small measuring cup.
7. Step 7: Add half the dry ingredients to the batter and mix well. Then add the milk mixture and mix. Finally, add the remaining dry ingredients and mix until smooth, scraping the bowl sides as needed.
8. Step 8: Fill cupcake liners about three-quarters full and bake 15-17 minutes until a toothpick inserted comes out with a few crumbs. Cool in pan for 2-3 minutes, then transfer to a cooling rack.
9. Step 9: To make the frosting, beat butter and shortening until smooth. Add half the powdered sugar and mix well.
10. Step 10: Add lime zest and 3 tablespoons key lime juice, mixing to combine.
11. Step 11: Add remaining powdered sugar and mix until smooth. Adjust consistency with additional key lime juice if needed.
12. Step 12: Pipe frosting onto cooled cupcakes using a large round pastry tip.
13. Step 13: Press graham cracker crumbs around the bottom edge of the frosting for garnish.

Tips & Variations

• Use fresh key limes if possible for the most authentic flavor; regular limes work well as a substitute.
• For a brighter frosting color, add a drop of green food coloring.
• Try adding a teaspoon of lime extract in the frosting for an extra zesty punch.
• Swap sour cream with Greek yogurt for a tangier cupcake with added moisture.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze unfrosted cupcakes for up to 3 months. Thaw completely before frosting and serving. Refrigerated cupcakes may benefit from sitting at room temperature for 15 minutes before eating to soften the frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular lime juice instead of key lime juice?

Yes, regular lime juice can be used as a substitute. The flavor will be slightly less tart and floral, but still delicious.

How do I make sure my cupcakes are moist?

Properly creaming the butter and sugar and including sour cream helps keep the cupcakes moist. Avoid overbaking by checking cupcakes at the 15-minute mark.

Key Lime Cupcakes with Lime Buttercream Frosting Recipe

Print Recipe

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4.9 from 65 reviews

These Key Lime Cupcakes are a delightful twist on classic cupcakes, featuring a moist and tangy lime-flavored cake paired with a creamy lime buttercream frosting. The cupcakes are infused with fresh key lime zest and juice, providing a refreshing citrus flavor, and are finished with a crunchy graham cracker crumb garnish for added texture. Perfect for summer gatherings or anytime you crave a zesty, sweet treat.

• Author: Naya
• Prep Time: 20 minutes
• Cook Time: 15-17 minutes
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Key Lime Cupcakes:

• 6 tablespoons unsalted butter, room temperature
• 3/4 cup sugar
• 6 tablespoons sour cream
• 1/2 teaspoon vanilla extract
• 1 1/2 teaspoons key lime zest
• 3 egg whites
• 1 1/4 cups (163g) all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 4 tablespoons milk
• 4 tablespoons key lime juice

For the Lime Buttercream Frosting:

• 3/4 cup butter
• 3/4 cup shortening
• 6 cups powdered sugar
• 3–4 tablespoons key lime juice
• 1 teaspoon lime zest
• 1/4 cup graham cracker crumbs

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a cupcake pan with liners to prepare for baking.
2. Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and sugar together until the mixture is light in color and fluffy, about 3 to 4 minutes. This step is crucial for a tender crumb.
3. Add Sour Cream, Vanilla, and Lime Zest: Mix in the sour cream, vanilla extract, and key lime zest until fully combined to add moisture and flavor to the batter.
4. Incorporate Egg Whites: Add the egg whites in two batches, mixing well after each addition. Scrape down the sides of the bowl to ensure even mixing.
5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents.
6. Mix Milk and Key Lime Juice: In a small measuring cup, combine the milk and key lime juice, creating a citrusy liquid component for the batter.
7. Alternate Adding Dry Ingredients and Milk Mixture: Add half of the dry ingredients to the batter and mix until incorporated. Then add the milk and lime juice mixture and mix well. Add the remaining dry ingredients and mix until fully combined. Scrape the bowl sides as needed.
8. Fill Cupcake Liners and Bake: Spoon the batter into the cupcake liners until about three-quarters full. Bake for 15 to 17 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
9. Cool Cupcakes: Remove cupcakes from the oven and let them cool in the pan for 2 to 3 minutes, then transfer them to a wire rack to cool completely before frosting.
10. Make the Lime Buttercream Frosting: In a large bowl, beat together the butter and shortening until smooth and creamy.
11. Add Powdered Sugar and Lime Flavor: Add half of the powdered sugar to the butter mixture and beat until smooth. Mix in the lime zest and 3 tablespoons of key lime juice until combined.
12. Finish Frosting: Add the remaining powdered sugar and beat until the frosting is smooth. Add additional key lime juice, one tablespoon at a time, until the frosting reaches your desired consistency.
13. Decorate Cupcakes: Pipe the frosting onto the cooled cupcakes using a large round pastry tip for a clean and attractive look. Press graham cracker crumbs around the base of the frosting for a crunchy, flavorful finish.

Notes

• Ensure the butter is at room temperature for easier creaming and a fluffier cupcake texture.
• Do not overmix the batter once the flour is added to avoid dense cupcakes.
• Use fresh key limes if possible for the best authentic flavor in both the zest and juice.
• Adjust frosting consistency with key lime juice to get the perfect piping texture.
• Graham cracker crumbs add a nice contrast in texture, but can be omitted if desired.

Keywords: Key Lime Cupcakes, Lime Cupcakes, Citrus Cupcakes, Buttercream Frosting, Summer Dessert, Tangy Cupcakes