Description
These Key Lime Cupcakes offer a perfect balance of tangy and sweet flavors with a moist, fluffy cake and a smooth, creamy key lime frosting. Infused with key lime juice, zest, and extract, they provide a refreshing citrus twist ideal for spring and summer gatherings or anytime you crave a zesty dessert.
Ingredients
Scale
Cupcakes
- 1/2 cup unsalted butter (softened)
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 teaspoon key lime extract (optional)
- 2 tablespoons key lime juice
- 2 teaspoons key lime zest
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 3/4 cup all-purpose flour
Frosting
- 1/2 cup unsalted butter (softened)
- 8 ounces cream cheese (softened)
- 1/2 teaspoon salt
- 2 tablespoons key lime juice
- 1 teaspoon key lime zest
- 4 cups powdered sugar
Instructions
- Prepare the Cupcake Batter: In a large mixing bowl, cream together 1/2 cup of softened unsalted butter with 1/2 cup sugar and 1/4 cup brown sugar until light and fluffy. Beat in 1/2 teaspoon key lime extract (if using), 2 tablespoons key lime juice, and 2 teaspoons key lime zest. Add 2 large eggs one at a time, mixing well after each addition. In a separate bowl, whisk together 1 3/4 cup flour, 1 teaspoon baking powder, and 1/2 teaspoon baking soda. Gradually blend the dry ingredients into the wet batter until smooth and homogenous.
- Bake the Cupcakes: Preheat the oven to 350°F (175°C) and line a cupcake pan with 18 paper liners. Divide the batter evenly among the liners. Bake for 16 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely on a wire rack before frosting.
- Prepare the Frosting: In a mixing bowl, beat together 1/2 cup softened unsalted butter and 8 ounces softened cream cheese until smooth and creamy. Add 1/2 teaspoon salt, 2 tablespoons key lime juice, and 1 teaspoon key lime zest, mixing until well combined.
- Finish the Frosting: Gradually add 4 cups powdered sugar to the cream cheese mixture, beating on low initially and then increasing speed until the frosting is fluffy and spreadable.
- Frost the Cupcakes: Once cupcakes are completely cool, spread or pipe the key lime frosting atop each cupcake. Optionally garnish with extra key lime zest or a small slice of lime for decoration and extra zest.
Notes
- Make sure the butter and cream cheese are fully softened to avoid lumps in the frosting.
- Using fresh key lime zest and juice enhances the flavor, but bottled extracts and juices can be substituted if fresh is unavailable.
- To intensify the lime flavor, chill the batter for 30 minutes before baking.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free option, substitute the butter and cream cheese with plant-based alternatives.
