Key Lime Cupcake Recipe (as requested)

5 Jul

My cupcake recipe was just requested! Yay! Here it is for everyone to enjoy!

(Laine- email pics to and I will post them to the blog! I hope you enjoy!)


  • The filling is delish and recommended, but not mandatory. (it’s pretty easy though!)
  • I stuck with the buttercream frosting that is in the recipe, but I think next time I make these cupcakes, I am going to make a cream cheese frosting and just add key lime juice and key lime zest to it!
  • These are really cute when garnished with key lime slices and little paper umbrellas!

Key Lime Cupcakes: (Makes 1 dozen)

  • 3/4 cup of unsalted butter
  • 3/4 cup of sugar
  • 1 tablespoon Key Lime zest
  • 3 large eggs
  • 1  1/4 cups of all-purpose flour (I used wheat, but I’m sure white is better!)
  • 1/2 cup of graham cracker crumbs
  • 2 teaspoons of baking powder (remember to buy aluminum-free!!)
  • 1/2 teaspoon salt
  • 1/4 cup of half and half
  • 2 tablespoons of fresh key lime juice
  • Key lime filling (recipe as follows)
  • Key Lime Buttercream (recipe as follows)
  • Garnish: fresh key lime slices (aren’t key limes so cute?!)
1. Preheat the oven to 350 degrees. Line a 12 cup muffin pan with paper liners; set aside.
2. In a large bowl combine butter, sugar, and lime zest. Beat at a high-speed with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition.
3. In a separate bowl, whisk together flour, cracker crumbs, baking powder, and salt.
4. In a small bowl, whisk together half-and-half and lime juice. Gradually add flour mixture to butter mixture, alternately with half-and-half mixture, beginning and ending with the flour mixture. Spoon batter into prepared muffin cups until each cup is 2/3 full. Bake for 16 minutes, or until a wooden pick  inserted in the center comes out clean. Let cool in the pan for 5 minutes. Remove from the pan, and cool completely on a wire rack.
5. Using a melon baller, carefully remove a small amount of cake from the center of each cupcake. Spoon or pipe about 1 teaspoon of the key lime filling into the center of each cupcake. Frost the tops of the cupcakes with the Key lime Buttercream. Garnish with Fresh Key lime slices if desired.
Key Lime Filling:  (makes 1 1/2 cups)
  • 1 (3 ounce) package of cream cheese, softened
  • 1/4 cup of confectioner’s sugar
  • 1 (10 ounce) jar of lime curd

1. In a medium bowl beat the cream cheese a medium speed with an electric mixer until creamy. Add sugar, beating until smooth. Add curd, beating until combined. Cover and refrigerate for up to 3 days.


Key Lime Buttercream: (Makes about 4 cups)

  • 1 1/2 cups of sugar
  • 4 egg whites
  • 2 teaspoons of vanilla extract
  • 2 cups of unsalted butter, softened
  • 2 teaspoons of Key Lime zest
1. In the top of a double boiler (I don’t have one so I have to rig it!!) over simmering water, combine sugar, egg whites, and vanilla. Cook, whisking constantly, until mixture reaches 140 degrees on a candy thermometer. Remove from heat, and transfer to a large bowl. Beat at high-speed with an electric mixer for 10 MINUTES. Reduces mixer speed to medium-low; add butter, 1 tablespoon at a time, beating well after each addition. Beat in Key lime zest. Use immediately.
If you have any questions or if I made any mistakes email me at







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