Key Lime Pie Cupcakes are the delicious combination of key lime pie and vanilla cake topped with key lime infused whipped cream, graham cracker crumbs, and key lime zest. They are light, airy, and if summer had a taste, I am pretty sure this might be it. To top it off, these adorable cupcakes are super easy to make!
If you have browsed our recipes, I am sure you have noticed we love our tropical flavors! We have Key Lime Cheesecake Cookies, Key Lime Pie Thumbprints, Coconut Cake, and Coconut Macadamia Nut Cookies just to name a few. When creating these cupcakes, I wanted to incorporate all the flavors of key lime pie with our yummy vanilla cake recipe. Because the key lime flavor is very subtle in the actual cupcake, I added it to the whipped frosting as well. Therefore, every bite is filled with a distinct, yet not overpowering, delicious key lime flavor.
Key Lime Pie Cupcake Key Ingredients
Let’s take a closer look at the ingredients that make up these delicious cupcakes.
Flour
I use King Arthur flour for all of my baking needs. (Not an affiliate – just really like their flour!) This specific all-purpose flour has a higher protein percentage (11.7%) than most other brands. A higher protein percentage equates to a stronger flour. All-purpose flour serves a wide variety of baking needs from cakes to pies to some breads.
Salt
Salt enhances the other flavors in the cupcakes and balances the sweetness.
Baking Powder
Baking powder serves as a leavening agent.
Butter and Oil
We use both butter and oil in these cupcakes. Butter adds flavor and richness to the cupcakes. It also helps to produce a light and tender crumb. Oil is used to keep the cupcakes moist. We use vegetable oil in this recipe but canola oil would work too.
Granulated Sugar
We use granulated sugar in the cupcakes to not only add sweetness but to tenderize as well. When sugar is added, it results in the flour and eggs forming weaker bonds which produces a more tender cake crumb.
Vanilla Extract
Vanilla enhances all the other flavors and adds the vanilla to the vanilla cupcakes!
Eggs
Eggs are important because they give your cupcakes structure.
Whole Milk
Whole milk adds moisture to the cupcakes.
Key Lime Juice and Zest
Key lime juice and zest provide the lovely key lime flavor.
Key Lime Frosting
Our key lime frosting is a stabilized whipped frosting consisting of cream cheese, confectioners’ sugar, key lime juice, key lime zest, and heavy cream.
Toppings
We sprinkle graham cracker crumbs on the top of the frosting to mimic the graham cracker crust of the key lime pie. Additionally, we add a little extra key lime zest for flavor and decor.
What if I cannot find Key Limes?
No worries! Key limes can be difficult to locate at times. If they are not available to you, I recommend using bottled key lime juice, such as Nellie & Joe’s. If using bottled juice, be sure it is key lime juice and not regular lime juice as this will not taste the same. For the lime zest, you may use either regular or key limes.
Can Key Lime Pie Cupcakes Be Made in Advance?
Yes! While these are delicious the same day, we actually think the cupcakes taste better the day after they are prepared. This allows the flavors a chance to meld overnight in the refrigerator. Be sure to store the cupcakes in an airtight container and allow to come to room temperature prior to serving. When making these for a party, I store mine in these convenient individual containers.
Cupcakes may also be frozen (without frosting) for up to 3 months. Freeze wrapped in plastic wrap and in an airtight container. To thaw, let sit (still wrapped) in the refrigerator overnight.
Tips
- Measure correctly – I highly recommend using a kitchen scale when baking. Because baking measurements need to be exact, using a scale helps to measure as precisely as possible. It quite honestly was a complete game changer for me when I first started using one! I would be lost without it now.
- Room temperature is important! When certain ingredients (eggs, cream cheese, butter, etc.) are listed as room temperature, there are scientific reasons behind this. At room temperature, these ingredients blend together better and result in a smoother batter. Ultimately, you will end up with a better final product!
- To soften butter quickly, slice into small pieces and let sit on the counter while you gather the rest of your ingredients. Room temperature butter may be cooler than you think. You will know it is ready when you press your finger into it, it leaves an indent but does not sink into the butter.
- Over-mixing – Take care to not over-mix the cupcake batter. When batter is mixed too much, it results in the gluten being activated. If this occurs, the cupcakes may be dense and chewy.
- Key lime juice – If using bottled juice, be sure it is key lime juice and not regular lime juice.
My Preferred Tools
You may already have many of these items in your kitchen. I recommend the following for this recipe:
- Kitchen Scale – precisely measure ingredients
- Food Processor – to crush graham crackers
- Cupcake Pan – to bake cupcakes
- Cooling Racks – to cool cupcakes and dishwasher friendly!!
- Stand Mixer – to mix batter
- Zester – to zest key limes
- Juicer – to juice key limes
- Wilton Decorating Kit – piping tips, bags, couplers, and more for decorating cupcakes
- Master Decorating Kit – ultimate cupcake decorating tip set
If you liked this recipe, try our
Key Lime Pie Cupcakes
Key Lime Pie Cupcakes are the delicious combination of key lime pie and vanilla cake topped with key lime infused whipped cream, graham cracker crumbs, and key lime zest.
Ingredients
- KEY LIME CUPCAKES:
- 3 cups (360 g) all-purpose flour
- 1 tsp salt
- 1 Tbsp baking powder
- ½ cup salted butter, softened
- ½ cup vegetable oil
- 1 ¾ cups (347 g) granulated sugar
- 1 tsp vanilla extract
- 4 eggs, room temp
- 1 cup whole milk, room temp
- 2 Tbsp key lime zest
- ½ cup key lime juice, room temp
- KEY LIME FROSTING:
- 8 oz (1 block) full-fat cream cheese, cold
- 1 ¼ cups (150 g) confectioners’ sugar
- 1 tsp key lime zest
- ¼ cup key lime juice
- 2 cups heavy cream, cold
- TOPPINGS:
- Key lime zest
- Graham cracker crumbs
Directions
- Step 1 CUPCAKES: Preheat oven to 350 degrees F. Line cupcake pans with 24 liners.
- Step 2 In a medium mixing bowl, whisk together flour, salt, and baking powder. Set aside. With a handheld or stand mixer, cream together butter, oil, and sugar until well combined, about 3 minutes. Scrape down the sides and the bottom of the bowl with a spatula as needed. Add in the vanilla extract and give a quick mix. Add eggs, one at a time, mixing after each addition. Alternate adding flour mixture and milk to the butter mixture, starting and ending with the flour mixture, beating on low (or by hand) until just combined. Take care to not over-mix. Fold in key lime zest and key lime juice.
- Step 3 BAKE: Fill cupcake liners until ¾ full. Bake at 350 degrees F for 17-20 minutes or until toothpick inserted in middle has just a few moist crumbs. Remove from oven and transfer to a wire rack. Cool completely before frosting.
- Step 4 FROSTING: In a large mixing bowl, beat cream cheese until smooth (about 1 minute). Add confectioners’ sugar and beat slowly until incorporated. Then, add key lime zest and key lime juice and beat on medium speed until fully combined and smooth. Scrape down sides with spatula and beat again briefly. With mixer on low, slowly pour in heavy cream. Once all the cream is added, increase speed to medium-high and whip until stiff peaks form.
- Step 5 ASSEMBLY: Decorate cupcakes with desired amount of frosting. Top with key lime zest and graham cracker crumbs.
- Step 6 STORAGE: Store covered cupcakes in the refrigerator for up to 5 days. Bring to room temperature prior to serving. Cupcakes may be frozen (without frosting) for up to 3 months.
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