Description
These vibrant and tangy Key Lime Cupcakes combine the zesty flavor of key limes with a moist and fluffy cupcake base, topped with a creamy, tangy key lime cream cheese frosting for a delightful dessert perfect for any occasion.
Ingredients
Scale
Cupcakes
- 1 ½ cups (188 grams) all-purpose/plain flour, sifted
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 8 tablespoons (113 grams) unsalted butter, softened at room temperature
- ¾ cup (150 grams) granulated sugar
- 2 large eggs (room temperature)
- ½ cup (118 ml) whole milk, room temperature
- 1 teaspoon vanilla extract
- 4 tablespoons key lime zest (about 8 small limes)
- â…“ cup (78 ml) key lime juice
Frosting
- 8 ounces (226 grams) cream cheese, softened at room temperature
- 8 tablespoons (113 grams) unsalted butter, softened at room temperature
- 2 cups (240 grams) powdered/confectioners/icing sugar
- 2 tablespoons key lime zest
- 1 tablespoon key lime juice
- Green and yellow food coloring (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (178°C) and position the rack in the center. Line a 12-muffin tin with greaseproof liners to prevent sticking.
- Mix Dry Ingredients: In a bowl, combine the sifted flour, baking powder, and salt thoroughly.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer for 2-3 minutes until the mixture is light, pale, and fluffy. Scrape down the sides as needed.
- Add Eggs and Wet Ingredients: Add the eggs one at a time, beating well after each addition. Incorporate half of the milk and vanilla extract, mixing well. Then add the key lime juice and zest, continuing to beat until fully combined. Scrape down the sides again to ensure even mixing.
- Combine Flour and Milk: Add half of the flour mixture to the wet ingredients and mix on low speed until just combined. Then add the remaining milk and mix, followed by the rest of the flour mixture. Use a spatula to gently fold the batter until smooth, taking care not to overmix.
- Fill Muffin Cups: Using an ice cream scoop, divide the batter evenly among the 12 liners, filling each just over half full.
- Bake Cupcakes: Bake for 20-25 minutes until the tops appear dry and a toothpick inserted into the center comes out clean. The cupcakes should spring back when gently pressed.
- Cool Cupcakes: Allow the cupcakes to cool in the pan until cool enough to handle, then transfer to a wire rack to cool completely.
- Make Frosting: Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar while continuously mixing. Stir in the key lime zest and juice. Avoid overmixing to keep the frosting firm enough for piping.
- Create Two-Tone Frosting: Remove 2 tablespoons of the frosting into a separate bowl and mix in green and yellow food coloring to achieve a lime green shade.
- Chill Frosting: Refrigerate both frostings for 30 minutes to firm them up, which will make piping easier.
- Prepare Piping Bag: Fit a piping bag with a star tip (1M works well). Turn the bag inside out, place the green frosting on one side close to the tip, then add the white frosting on the opposite side, maintaining a higher proportion of white for a beautiful two-tone effect.
- Pipe Frosting: Pipe the frosting onto the cooled cupcakes with your preferred swirl or pattern.
Notes
- Use greaseproof liners to prevent sticking and preserve cupcake shape.
- Ensure all room temperature ingredients for smoother mixing and better texture.
- Do not overmix the batter to keep cupcakes light and tender.
- Test cupcake doneness by pressing the top gently and using a toothpick.
- Chill frosting before piping to avoid runny consistency and maintain defined swirls.
- For best lime flavor, use fresh key limes if available.
- Adjust food coloring to your desired shade for decorative frosting.
