Ingredients
For the Cupcakes:
1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 ½ tsp vanilla extract
2 tbsp key lime zest
¼ cup key lime juice
½ cup buttermilk
For the Creamy Lime Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
2 tbsp key lime juice
1 tbsp key lime zest
1 tsp vanilla extract
Instructions
Prepare the Cupcakes:
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Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
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In a bowl, whisk together flour, baking powder, and salt.
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In a large mixing bowl, cream butter and sugar until light and fluffy.
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Add eggs one at a time, beating well after each.
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Mix in vanilla, key lime zest, and juice.
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Alternate adding dry ingredients and buttermilk, mixing until just combined.
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Fill liners ¾ full with batter.
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Bake 18–20 minutes or until a toothpick comes out clean. Let cool completely.
Make the Frosting:
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Beat cream cheese and butter until smooth and creamy.
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Gradually add powdered sugar, beating until fluffy.
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Stir in key lime juice, zest, and vanilla extract until well combined.
Fill and Frost the Cupcakes:
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Cut a small hole in the center of each cooled cupcake.
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Fill with frosting using a piping bag or spoon.
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Frost tops with remaining frosting.
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Garnish with lime zest or a key lime wedge, if desired.
Notes
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Don’t skip the zest—it gives the cupcakes their signature citrus burst.
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Let cupcakes come to room temperature before serving for the best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 18–20 minutes
- Category: Dessert, Cupcakes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
