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Key Lime Cupcakes

Delightful Key Lime Cupcakes with zesty lime flavor and creamy frosting, perfect for any occasion!
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 16 cupcakes
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 300
Ingredients Method Notes

Ingredients
  

Lime Curd Filling
  • 1 large lime, zested
  • 3/4 cup granulated sugar (184 grams)
  • 3/4 cup lime juice, freshly squeezed (about 6 large limes)
  • 4 large eggs, at room temperature
  • 1 pinch salt
  • 1/2 tsp vanilla extract
  • 6 tbsp salted butter, at room temperature & cubed (85 grams)
Cupcake Batter
  • 4 large limes, zested
  • 1 cup granulated sugar (210 grams)
  • 1/2 cup full-fat sour cream, at room temperature (120 grams)
  • 1/3 cup milk, at room temperature (90 grams)
  • 1 tbsp warm water (15 grams)
  • 1/2 tsp vinegar
  • 1 and 1/2 cups cake flour, spooned & leveled or weighed out (180 grams)
  • 3 tbsp light brown sugar, packed (36 grams)
  • 1 and 1/2 tsp baking powder
  • 1/8 tsp salt
  • 7 tbsp salted butter, softened at room temperature (100 grams)
  • 2 tbsp vegetable oil (27 grams)
  • 1 tbsp vanilla bean paste
  • 2 large eggs, at room temperature
Frosting
  • 1/2 cup salted butter, softened at room temperature (141 grams)
  • 3 cups powdered sugar (340 to 386 grams – adjust to taste!)
  • 1-2 tbsp milk (To help things combine)
  • 1 tbsp vanilla bean paste (or vanilla extract)
  • 1 pinch salt, to taste
  • 2 oz cream cheese, softened at room temperature (57 grams)
  • 2-3 tbsp lime juice, to taste
Toppings
  • Graham cracker crumbs
  • Lime slices

Method
 

Preparation
  1. Prepare the lime curd according to the Homemade Lime Curd recipe, or simply use a jar of store-bought lime curd.
  2. Preheat your oven to 350° F (175° C). Line two cupcake pans with paper liners.
Cupcake Batter
  1. In a medium mixing bowl, mix 3/4 cup of granulated sugar with the lime zest.
  2. Whisk in the flour, brown sugar, baking powder, and salt.
  3. In a glass measuring cup, combine the sour cream, milk, warm water, and vinegar. Add 2 tablespoons to the dry ingredients along with the softened butter and oil.
  4. Mix on low speed until started to combine, then gradually add the remaining liquid mixture and beat until just combined.
Baking
  1. Distribute the batter evenly among the cupcake liners, filling them about two-thirds full.
  2. Bake for 14 to 17 minutes, or until a toothpick comes out with moist crumbs. Allow them to cool on a wire rack.
Frosting
  1. While the cupcakes are cooling, beat the softened butter until creamy.
  2. Gradually add the powdered sugar, mixing well with milk as needed, then incorporate the cream cheese and adjust with lime juice.
  3. Pipe the frosting onto the cooled cupcakes.
Serving
  1. Top with an extra dollop of lime curd, a sprinkle of graham cracker crumbs, and optionally, a lime slice.

Notes

Store these delightful cupcakes in the fridge in an airtight container for up to 3 days. If you wish to freeze them, they last for 1-2 months! Make sure to use room temperature eggs and dairy for better emulsification.