Description
Key Lime Cupcakes with Buttercream Frosting provide a zesty burst of tropical sweetness balanced by a soft, buttery crumb and creamy frosting.
Ingredients
Scale
- 1 ½ cups (190 g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- ½ cup (120 ml) buttermilk
- 2 tbsp key lime juice (fresh)
- 1 tbsp key lime zest
- ¾ cup (170 g) unsalted butter, softened (for frosting)
- 3 cups (360 g) icing sugar, sifted
- 2 tbsp key lime juice (for frosting)
- 1 tsp lime zest (for frosting)
- 1 – 2 tbsp cream or milk (as needed)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
- Whisk flour, baking powder, and salt in a medium bowl.
- Beat butter and sugar until light and fluffy (about 2–3 minutes).
- Beat in eggs one at a time, followed by vanilla extract, lime juice, and zest.
- Add half the dry ingredients, then buttermilk, then the remaining flour mixture. Mix until just combined.
- Spoon batter ¾ full into liners. Bake 18–20 minutes or until a toothpick comes out clean.
- Let cupcakes cool completely before frosting.
- Beat butter until creamy. Gradually add icing sugar, then lime juice, zest, and cream until light and fluffy.
- Pipe swirls on top and garnish with extra lime zest or candied lime slices.
Notes
- Use fresh key limes for the best flavor.
- Store cupcakes in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 315
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
Keywords: Key Lime Cupcakes, Buttercream Frosting, Dessert