Fresh Key Lime Cupcakes
Delight in the tangy and sweet flavors of these Fresh Key Lime Cupcakes, perfect for any occasion.
Equipment
- 1 muffin tin lined with cupcake liners
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Cupcake Batter
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1/3 cup key lime juice
- 1 tbsp lime zest
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Lime Frosting
- 1/2 cup unsalted butter softened
- 3 cups powdered sugar
- 2 tbsp key lime juice
- 1 tsp lime zest
Instructions
Preparation
- Preheat the oven to 350°F. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the key lime juice and zest.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually incorporate the dry ingredients into the wet mixture, mixing until just combined.
- Divide the batter evenly into the prepared muffin tin, filling each liner about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serving
- In a medium bowl, beat the butter until smooth. Gradually add the powdered sugar, lime juice, and zest, beating until the frosting is light and creamy.
- Once the cupcakes are completely cooled, generously frost each one with the lime frosting. Garnish with additional lime zest if desired.
Storage
- Store the frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor.
Notes
Pro Tips: Use fresh key lime juice for the best flavor. Ensure all ingredients are at room temperature for even mixing. Taste the frosting as you make it to adjust sweetness and tartness to your liking.
Ingredient Substitutions: Regular lime juice can be used if key limes are unavailable. For a dairy-free version, substitute the butter with a plant-based alternative.
How to Serve: Serve these cupcakes with iced tea or a light herbal tea for a refreshing pairing.
Storage & Freshness: Store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
Make-Ahead Tips: You can bake the cupcakes a day in advance and frost them just before serving for optimal freshness.
Ingredient Substitutions: Regular lime juice can be used if key limes are unavailable. For a dairy-free version, substitute the butter with a plant-based alternative.
How to Serve: Serve these cupcakes with iced tea or a light herbal tea for a refreshing pairing.
Storage & Freshness: Store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
Make-Ahead Tips: You can bake the cupcakes a day in advance and frost them just before serving for optimal freshness.