Description
Delight in these tangy and moist Key Lime Cupcakes filled and topped with a rich, creamy lime frosting. Bursting with fresh key lime zest and juice, these cupcakes offer the perfect balance of citrusy brightness and sweet indulgence, making them a refreshing treat ideal for any occasion.
Ingredients
Scale
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
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure easy removal and even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt, creating a uniform dry mixture.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps achieve a tender crumb in the cupcakes.
- Add Eggs: Incorporate the eggs one at a time into the butter and sugar mixture, beating well after each to ensure even distribution and emulsification.
- Add Flavorings: Stir in the vanilla extract, key lime zest, and key lime juice to infuse the batter with bright citrus notes.
- Combine Wet and Dry Ingredients: Alternately add the whisked dry ingredients and buttermilk to the batter, mixing gently until everything is just combined to prevent overmixing and dense cupcakes.
- Fill Cupcake Liners: Spoon the batter into the prepared liners each about ¾ full, allowing room for the cupcakes to rise.
- Bake: Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Remove and let the cupcakes cool completely on a wire rack.
- Prepare Frosting: Beat the softened cream cheese and butter together until smooth and creamy, creating a luscious base for the frosting.
- Add Sugar: Gradually add the powdered sugar while continuing to beat until the frosting is light and fluffy.
- Flavor Frosting: Stir in key lime juice, zest, and vanilla extract until well combined, enhancing the frosting with a citrus tang.
- Fill Cupcakes: Using a small knife or cupcake corer, cut a hole in the center of each cooled cupcake, then fill it with frosting using a piping bag or spoon for a delightful surprise inside.
- Frost Tops: Spread or pipe the remaining frosting generously over the tops of the cupcakes to complete their look and flavor profile.
- Garnish: Optionally, garnish with additional lime zest or a small wedge of key lime for a visually appealing and extra citrusy finish.
Notes
- Make sure the butter and cream cheese are at room temperature for smooth frosting without lumps.
- Use fresh key limes for zest and juice to get the most authentic flavor; bottled juice may alter the taste.
- Do not overmix the batter to keep cupcakes tender and light.
- Allow cupcakes to cool completely before frosting to prevent melting.
- Beat frosting gradually adding powdered sugar to adjust sweetness and consistency as preferred.
- These cupcakes can be stored in the refrigerator for up to 3 days in an airtight container.
- For an extra decorative touch, sprinkle lime zest atop the frosting right before serving.
