Key Lime Pie Cupcakes

The Kelly Kitchen

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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.

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Prep Time 30

Cook Time 19

Total Time 1

Servings: 24 Cupcakes

Course: Dessert, Snack

Cuisine: American

Ingredients Method Notes

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 full-fat cream cheese, cold (1 block)
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

Note: Gram measurements do not adjust automatically with the serving multiplier.

Method

CUPCAKES

Preheat oven to 350 degrees F. Line cupcake pans with 24 liners.
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.
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.

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.

ASSEMBLY

Decorate cupcakes with desired amount of frosting. Top with key lime zest and graham cracker crumbs.

STORAGE

Store covered cupcakes in the refrigerator for up to 5 days. Bring to room temperature prior to serving.

Notes

FREEZE: Cupcakes may be frozen (without frosting) for up to 3 months.

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