Key Lime Cupcakes

 

Key Lime Cupcakes are a delightful twist on the classic citrus dessert, packing a burst of tangy lime flavor with a sweet and creamy frosting. These cupcakes are moist, tender, and infused with fresh key lime juice and zest, making them the perfect treat for summer gatherings, parties, or anytime you crave a citrusy indulgence. The cupcakes are often filled with a rich key lime curd and topped with luscious cream cheese or buttercream frosting. Whether you’re a fan of key lime pie or just love the fresh taste of citrus desserts, these cupcakes are sure to impress.

Ingredients:

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream or Greek yogurt
• 1/4 cup key lime juice (freshly squeezed)
• 1 tablespoon key lime zest
• 1 teaspoon vanilla extract
• 1/4 cup whole milk
• Green food coloring (optional)

For the Key Lime Filling:

• 1/2 cup key lime juice
• 1/2 cup granulated sugar
• 2 large egg yolks
• 2 tablespoons unsalted butter
• 1 tablespoon cornstarch (optional, for thicker filling)

For the Frosting:

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tablespoon key lime juice
• 1 teaspoon vanilla extract
• Key lime zest, for garnish
• Green sprinkles (optional)
• Thin key lime slices, for garnish (optional)

Preparation:

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners and set aside.

Step 2: Prepare the Cupcake Batter

1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
2. In a large mixing bowl, beat the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the sour cream (or Greek yogurt), key lime juice, key lime zest, and vanilla extract.
5. Gradually mix in the dry ingredients, alternating with the milk, until well combined.
6. If desired, add a few drops of green food coloring to enhance the lime appearance.

Step 3: Bake the Cupcakes

1. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
2. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
3. Remove from the oven and let the cupcakes cool completely on a wire rack.

Step 4: Prepare the Key Lime Filling

1. In a small saucepan over medium heat, whisk together the key lime juice, sugar, and egg yolks.
2. Cook, stirring constantly, until the mixture thickens (about 5 minutes).
3. Remove from heat and stir in the butter until melted and smooth.
4. Optional: Stir in cornstarch to thicken the curd.
5. Let the filling cool completely before using.

Step 5: Fill the Cupcakes

1. Once the cupcakes have cooled, use a small knife or cupcake corer to remove a small section from the center of each cupcake.
2. Spoon or pipe the key lime filling into the hollowed-out centers.

Step 6: Make the Frosting

1. In a large bowl, beat the cream cheese and butter together until smooth and creamy.
2. Gradually add powdered sugar, mixing until well combined.
3. Stir in the key lime juice and vanilla extract.

Step 7: Frost and Decorate

1. Pipe or spread the frosting over the filled cupcakes.
2. Garnish with key lime zest, sprinkles, or a small slice of key lime.
3. Chill the cupcakes for at least 30 minutes before serving to set the frosting.

Variations

• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
• Dairy-Free Option: Use coconut milk instead of whole milk and dairy-free butter.
• Meringue Topping: Swap the cream cheese frosting for a toasted meringue topping.
• Extra Tangy: Add an extra tablespoon of lime zest for a stronger citrus flavor.

COOKING Note:

• Be sure to use fresh key lime juice rather than bottled for the best flavor.
• If key limes are unavailable, you can substitute regular limes, but the flavor will be slightly different.
• Adding a pinch of salt to the frosting enhances the sweetness and balances the tanginess.

Serving Suggestions:

• Serve these cupcakes chilled for a refreshing summer treat.
• Pair with a cold glass of lemonade or iced tea.
• Garnish each cupcake with a dollop of whipped cream for an extra creamy finish.
• Serve alongside fresh fruit for a colorful dessert plate.

Tips:

• For a more intense lime flavor, brush the cupcakes with key lime juice before filling them.
• Use a piping bag for a professional-looking frosting swirl.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Let the cupcakes sit at room temperature for 10 minutes before serving for the best texture.

Prep Time: 20 minutes

Cooking Time: 20 minutes

Total Time: 40 minutes (plus cooling time)

Nutritional Information:

(Note: Values are approximate per cupcake)

• Calories: 320
• Protein: 4g
• Sodium: 180mg
• Fat: 15g

FAQs

Q: Can I make these cupcakes ahead of time?

A: Yes! You can bake the cupcakes and store them in an airtight container for up to 2 days before frosting them.

Q: Can I use bottled lime juice?

A: Fresh key lime juice is recommended, but bottled can work in a pinch.

Q: How do I store these cupcakes?

A: Store in the refrigerator in an airtight container for up to 3 days. Bring to room temperature before serving.

Q: Can I freeze key lime cupcakes?

A: Yes! Freeze unfrosted cupcakes for up to 3 months. Thaw in the fridge before decorating.

Conclusion

Key Lime Cupcakes offer the perfect balance of sweet and tangy flavors, making them an irresistible treat. With their soft texture, zesty filling, and creamy frosting, these cupcakes are guaranteed to be a crowd-pleaser. Whether you’re baking for a special occasion or just indulging in a citrusy delight, these cupcakes bring a refreshing and satisfying twist to your dessert table. Try making a batch today and enjoy the taste of key lime in every bite!

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