These Key Lime Pie Cupcakes are the perfect combination of tangy and sweet, bringing the zesty flavor of key lime pie into a portable, handheld treat. With a moist cupcake base, a creamy lime-infused frosting, and a graham cracker topping, these cupcakes are a tropical delight that will brighten any dessert table.
Why You’ll Love This Recipe
- Captures the essence of key lime pie in a cupcake form.
- Perfect balance of tartness and sweetness for a refreshing dessert.
- Easy to make, with straightforward ingredients and steps.
- Ideal for parties, gatherings, or as a summer treat.
- Customizable toppings allow you to add your personal touch.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Key lime juice (freshly squeezed is best)
- Lime zest
- Milk
- Graham crackers (for garnish)
- Cream cheese (for frosting)
- Powdered sugar
Directions
- Prepare the Oven and Cupcake Pan: Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: In a separate bowl, cream the butter and sugar until light and fluffy.
- Add Wet Ingredients: Beat in the eggs one at a time, followed by the lime juice and lime zest.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
- Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Cool Completely: Allow the cupcakes to cool completely on a wire rack before frosting.
- Prepare the Frosting: Beat cream cheese until smooth, then gradually add powdered sugar. Mix in a splash of lime juice for flavor.
- Frost and Garnish: Frost the cooled cupcakes, then sprinkle with crushed graham crackers and a touch of lime zest for decoration.
Servings and Timing
- Servings: Makes 12 cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Variations
- Mini Cupcakes: Make bite-sized versions by using a mini cupcake pan and reducing the baking time to 12–15 minutes.
- Coconut Twist: Add shredded coconut to the batter for a tropical flair.
- Meringue Topping: Swap the cream cheese frosting for a toasted meringue topping for a true pie-inspired finish.
- Gluten-Free: Use a gluten-free flour blend to make these cupcakes celiac-friendly.
- Extra Tangy: Add a touch of lime extract to the batter for an even bolder flavor.
Storage/Reheating
- Storage: Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Reheating: Allow chilled cupcakes to come to room temperature before serving.
FAQs
How can I make my cupcakes extra moist?
Ensure you don’t overmix the batter and avoid overbaking. Both can lead to dry cupcakes.
Can I use regular limes instead of key limes?
Yes, regular limes work as a substitute, but the flavor will be slightly different.
Can I freeze these cupcakes?
Yes, unfrosted cupcakes can be frozen for up to 2 months. Thaw and frost when ready to serve.
What’s the best way to crush graham crackers?
Place them in a zip-top bag and crush them with a rolling pin for even crumbs.
Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day in advance and frost them on the day of serving.
How do I prevent my cupcakes from sticking to the liners?
Use high-quality cupcake liners or lightly spray them with non-stick spray before adding the batter.
Can I use bottled lime juice?
Freshly squeezed lime juice is recommended for the best flavor, but bottled juice can work in a pinch.
What’s the secret to smooth frosting?
Ensure your cream cheese is at room temperature before mixing to avoid lumps.
Can I add food coloring to the frosting?
Yes, a drop of green food coloring can enhance the lime theme.
How do I know when the cupcakes are done?
Insert a toothpick into the center of a cupcake. If it comes out clean, they’re ready.
Conclusion
Key Lime Pie Cupcakes bring the zesty, creamy flavors of the classic pie into a convenient cupcake form. Whether you’re hosting a summer gathering or simply craving a citrusy treat, these cupcakes are sure to delight. With easy steps, vibrant flavors, and customizable options, this recipe will quickly become a favorite in your baking repertoire. Try them today and savor the taste of tropical sunshine!
PrintKey Lime Pie Cupcakes
Key Lime Pie Cupcakes combine the tangy flavor of key lime pie with the convenience of a handheld treat. These cupcakes feature a moist lime-infused cake, a creamy key lime filling, and a smooth key lime buttercream frosting, all topped with a graham cracker crumble for added texture.
Ingredients
For the Cupcakes:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon key lime zest
- 1 teaspoon vanilla extract
- 1 cup buttermilk, at room temperature
For the Key Lime Filling:
- 8 ounces cream cheese, softened
- 1/2 cup sweetened condensed milk
- 1/4 cup key lime juice
For the Key Lime Buttercream:
- 1 cup (2 sticks) unsalted butter, softened
- 6 to 8 cups powdered sugar
- 1/2 cup reserved Key Lime Filling
- 1/4 cup key lime juice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Graham Cracker Crumble:
- 2 graham cracker sheets, crushed
- 2 tablespoons unsalted butter, melted
- 1 tablespoon light brown sugar
Instructions
- Prepare the Cupcakes:
- Preheat the oven to 350°F (175°C). Line 24 muffin cups with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the key lime zest and vanilla extract.
- Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the Key Lime Filling:
- In a medium bowl, beat the cream cheese until smooth.
- Add the sweetened condensed milk and key lime juice, and beat until well combined.
- Reserve 1/2 cup of this mixture for the buttercream frosting. Refrigerate the remaining filling until ready to use.
- Prepare the Key Lime Buttercream:
- In a large bowl, beat the softened butter until creamy.
- Gradually add 3 cups of powdered sugar, beating until smooth.
- Add the reserved 1/2 cup Key Lime Filling, key lime juice, vanilla extract, and salt. Beat until well combined.
- Continue adding powdered sugar, 1/2 cup at a time, until the frosting reaches your desired consistency.
- Prepare the Graham Cracker Crumble:
- Preheat the oven to 350°F (175°C). Line a baking sheet with foil.
- In a small bowl, combine the crushed graham crackers, melted butter, and light brown sugar.
- Spread the mixture in a thin layer on the prepared baking sheet.
- Bake for 4 to 6 minutes, until golden brown. Remove from the oven and allow to cool completely, then crumble into small pieces.
- Assemble the Cupcakes:
- Once the cupcakes have cooled, use a small knife to cut a cone-shaped piece out of the center of each cupcake.
- Fill each cavity with the prepared Key Lime Filling. Replace the top portion of the cut-out piece to cover the filling.
- Pipe or spread the Key Lime Buttercream over each cupcake.
- Sprinkle the graham cracker crumble over the frosting.
Notes
- For a more pronounced lime flavor, consider adding a bit more key lime zest to the batter and frosting.
- If key limes are unavailable, regular limes can be used as a substitute.
- Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.