Description
These Key Lime Pie Cupcakes are a delightful twist on a classic favorite!
Ingredients
Scale
- 1 ½ cups all-purpose flour (Sifted for a light texture)
- 1 ½ tsp baking powder (Ensures a perfect rise)
- ½ tsp salt (Balances the sweetness)
- ½ cup unsalted butter, softened (For a rich, moist crumb)
- 1 cup granulated sugar (Adds the perfect sweetness)
- 2 large eggs (At room temperature for better mixing)
- 1 tsp vanilla extract (Adds warmth and depth)
- 1 tsp lime zest (For that signature citrusy punch)
- ⅓ cup fresh lime juice (Fresh is key for the best flavor)
- ½ cup whole milk (Adds moisture and richness)
- For the Filling:
- 1 cup sweetened condensed milk (Thick and creamy)
- ¼ cup lime juice (Enhances the tangy filling)
- 1 tsp lime zest (Intensifies the citrus flavor)
- For the Frosting:
- 1 cup unsalted butter, softened (Creamy and smooth)
- 3 cups powdered sugar (Perfect for a light, fluffy frosting)
- 2 tbsp lime juice (Adds a citrusy kick)
- Lime zest and graham cracker crumbs (For garnish)
- Lime slices (For decoration)
- Optional substitutions:
- Use gluten-free flour for a gluten-free version.
- Swap whole milk with almond or oat milk for a dairy-free option.
Instructions
- Preheat your oven to a cozy 350°F (175°C) and line your muffin tin with cupcake liners.
- In a medium-sized bowl, whisk together the flour, baking powder, and salt. Cream together softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and lime zest. Gradually add the dry ingredients alternating with milk and lime juice.
- Divide the batter evenly among the cupcake liners and bake for 18-20 minutes.
- Once baked, allow the cupcakes to cool completely on a wire rack.
- Prepare the filling by whisking together sweetened condensed milk, lime juice, and zest in a mixing bowl.
- Once cool, hollow out the center of each cupcake and fill with the tangy lime mixture.
- For the frosting, beat softened butter until creamy, then add powdered sugar and mix in lime juice and zest.
- Frost the cupcakes and garnish with graham cracker crumbs and lime slices.
Notes
Store leftover cupcakes in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 250 per cupcake
- Sodium: 180 mg
- Protein: 3 g