Key Lime Cupcakes

These Key Lime Cupcakes are a vanilla lime cupcake base topped with lime buttercream- the ultimate combination of sweet and tart. It's basically summer in a cupcake!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 18

Total Time 50

Servings cupcakes

Calories 391kcal

Author Kelly Hamilton

Cost $7

Equipment

Ingredients

Cupcakes:

1½ cup all-purpose flour spooned and leveled
1¼ teaspoon baking powder
¼ teaspoon salt
1 cup granulated sugar
½ cup unsalted butter room temperature
1 large egg + 1 egg yolk
1 teaspoon vanilla extract
½ cup whole milk room temperature
1 tablespoon lime zest
2 tablespoon key lime juice

Key Lime Buttercream

1 cup unsalted butter room temperature
4½ cups powdered sugar
2½ tablespoon key lime juice
2 tablespoon heavy cream
2 teaspoon lime zest
pinch of salt

US Customary - Metric

Instructions

Make the Cupcakes:

Preheat your oven to 350° F. Prepare your muffin tin with cupcake liners.
In a medium bowl, combine the flour, baking powder, and salt. Set aside.
In a large bowl, beat the sugar and butter together until light and fluffy. Add in the egg + egg yolk and vanilla extract and mix until combined.
Alternate between adding the dry ingredients and the milk to the butter mixture until everything is combined. Lastly, add in the lime juice and zest, and mix until combined.
Divide the batter evenly between the prepared muffin tins, filling each about ⅔ full.
Bake until a tester inserted in the middle of the cupcakes comes back with just a few crumbs, about 15 to 18 minutes. Cool in the pans for 5 minutes before removing to a cooling rack to cool completely.

Make the Buttercream:

With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy – about 2 minutes.
Add the powdered sugar, lime juice, heavy cream, lime zest, and salt. Turn your electric mixture on low until the sugar has combined together, then beat on high speed for 3 minutes until light and fluffy. Scrape down the sides of the bowl when necessary.
If your icing seems too thick, add a tablespoon of cream at a time until you reach the right consistency. If the icing is too thin, add a tablespoon of powdered sugar at a time.
Frost the cupcakes when they are completely cooled by using an offset spatula or piping bag (or ziploc bag) and a tip. Garnish with lime zest.

Notes

Use room temperature butter- I like to take my butter out of the fridge about an hour before I start baking.
Make sure to measure your flour correctly- spoon and level is my favorite method. Use a spoon to fluff up the flour, then gently scoop it into your measuring cup without packing it. Then use the back of a butter knife to level it off.
Store leftovers in the fridge in an airtight container for 4-5 days. You can make cupcakes and buttercream in advance and store them in the fridge until ready to frost. Cupcakes will stay fresh in the freezer for up to 3 months.

Nutrition