Description
These cupcakes capture the classic flavors of key lime pie in a light, portable dessert. With a zesty crumb and whipped lime frosting, they’re perfect for summer gatherings.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup buttermilk
- Zest of 2 limes
- ½ cup key lime juice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Zest of 1 lime
- Optional: Lime slices or wedges, whipped cream, additional lime zest
Instructions
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with liners.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Cream butter and granulated sugar until light and fluffy, about 3–5 minutes.
- Beat in the eggs one at a time, then stir in lime zest and key lime juice.
- Add the dry ingredients in three parts, alternating with buttermilk.
- Fill the cupcake liners about two-thirds full with the batter.
- Bake for 18–20 minutes, rotating halfway through.
- Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack.
- Whip the heavy cream until soft peaks form, then add powdered sugar and vanilla, whipping to stiff peaks.
- Frost the cooled cupcakes with the lime frosting.
- Garnish with a lime slice or extra zest before serving.
Notes
For a dairy-free version, use coconut oil and coconut cream. These cupcakes freeze well; freeze unfrosted and thaw overnight in the fridge before frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 22g
- Sodium: 130mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg