Key Lime Cupcakes with Buttercream Frosting

Why make this recipe

Key Lime Cupcakes with Buttercream Frosting are a delightful treat that brings a taste of the tropics to your kitchen. They are perfect for celebrations, parties, or just a sunny afternoon snack. The zesty key lime flavor paired with a rich buttercream frosting creates a refreshing and satisfying dessert. Whether you’re a novice baker or an experienced chef, these cupcakes are sure to brighten your day.

How to make Key Lime Cupcakes

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup buttermilk
• 1/4 cup key lime juice
• Zest of 2 key limes
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup powdered sugar
• 1/4 cup unsalted butter, softened
• 2-3 tbsp heavy cream
• 1 tsp vanilla extract
• Zest of 1 key lime (for garnish)

Directions:

1. Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add in the eggs one at a time, beating well after each addition.
4. Mix in the buttermilk, key lime juice, and lime zest.
5. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. Divide the batter evenly among the cupcake liners.
8. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
9. Allow to cool completely before frosting.
10. For the frosting, beat together the softened butter and powdered sugar until smooth.
11. Add heavy cream and vanilla extract, and beat until fluffy.
12. Frost the cooled cupcakes and garnish with lime zest. Enjoy your delicious Key Lime Cupcakes!

How to serve Key Lime Cupcakes

Serve these cupcakes at room temperature. You can display them on a beautiful platter or in a cupcake stand for parties or gatherings. They pair nicely with cold beverages like lemonade or iced tea.

How to store Key Lime Cupcakes

Store leftover cupcakes in an airtight container at room temperature for up to three days. If you want them to last longer, keep them in the fridge for up to a week. Just make sure they are well covered to prevent them from drying out.

Tips to make Key Lime Cupcakes

1. Make sure your butter is softened to room temperature for easier mixing.
2. To get the most juice from your key limes, roll them on the countertop before cutting.
3. Don’t over-mix the batter; mix just until combined to keep the cupcakes light and fluffy.
4. For extra flavor, you can add a touch of lime zest to the buttercream frosting as well.

Variation

For a fun twist, try adding a graham cracker crumble on top of the frosting to mimic key lime pie. You could even add a little coconut to the cupcake batter for a tropical flair.

FAQs

1. Can I use regular limes instead of key limes?
Yes, you can use regular limes if key limes are not available. The flavor will be slightly different, but they will still be delicious.

2. Can I make these cupcakes gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend that works for baking.

3. How can I make the buttercream frosting more tangy?
To add a tangy flavor to the buttercream, mix in a bit more key lime juice or add some lime zest. Start with a teaspoon and adjust to your taste.

Key Lime Cupcakes

These Key Lime Cupcakes with Buttercream Frosting offer a delightful tropical flavor, perfect for celebrations or an afternoon snack.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 12 cupcakes

Course: Dessert, Snack

Cuisine: American, Tropical

Calories: 250

Ingredients Method Notes

Ingredients

  

Cupcake Ingredients

• 1.5 cups all-purpose flour
• 1 cup granulated sugar
• 0.5 cups unsalted butter, softened Make sure to soften to room temperature
• 2 large eggs
• 0.5 cups buttermilk
• 0.25 cups key lime juice
• Zest of 2 key limes
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.25 tsp salt

Frosting Ingredients

• 1 cup powdered sugar
• 0.25 cups unsalted butter, softened
• 2-3 tbsp heavy cream
• 1 tsp vanilla extract
• Zest of 1 key lime (for garnish)

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add in the eggs one at a time, beating well after each addition.
4. Mix in the buttermilk, key lime juice, and lime zest.
5. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. Divide the batter evenly among the cupcake liners.

Baking

1. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
2. Allow to cool completely before frosting.

Frosting

1. For the frosting, beat together the softened butter and powdered sugar until smooth.
2. Add heavy cream and vanilla extract, and beat until fluffy.
3. Frost the cooled cupcakes and garnish with lime zest.

Notes

Store leftover cupcakes in an airtight container at room temperature for up to three days, or in the fridge for up to a week. For extra flavor, consider adding lime zest to the buttercream frosting.

Naya Lucas