Key Lime Cupcakes
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Key Lime Cupcakes
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Key Lime Cupcakes bake tangy, sweet key lime pie flavor into light, fluffy cupcakes with real key lime juice and creamy sweet lime frosting.
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Ingredients
Key Lime Cupcakes:
- 3/4 cup unsalted butter
- 1 1/3 cups sugar
- 3 large eggs
- 1/2 teaspoon coconut extract
- 1 cup whole milk , room temperature
- 1/4 cup key lime juice
- 2 1/3 cups flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 4-6 drops green food coloring , optional
Key Lime Cream Cheese Frosting:
- 24 ounces cream cheese , softened
- 1/2 cup unsalted butter , softened
- 3 tablespoons sour cream
- 3 tablespoons key lime juice
- 1 teaspoon vanilla extract
- 6 1/2 cups powdered sugar , about 2 pounds
- 4-6 drops green food coloring , optional
Filling:
- 1/2 cup condensed milk , for brushing
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Instructions
Key Lime Layer Cake:
- Preheat the oven to 350 degrees and add muffin liners to two 12-cup muffin tins.
- Sift together the flour, baking powder and salt then set aside.
- To your stand mixer add the butter and sugar and beat them together until light and fluffy on medium speed, 2-3 minutes, then add in the eggs one at a time 15 seconds apart along with the coconut extract then lower the speed to low.
- Add the flour mixture, lime juice, and milk, alternating a little of each at a time.
- Add in the green food coloring until you get a beautiful lime color, starting with just a drop at a time.
- Pour into the muffin pans 3/4 of the way full.
- Baked for 18-22 minutes until a toothpick comes out clean.
- Cool cupcakes completely before frosting.
Key Lime Cream Cheese Frosting:
- Add the cream cheese, butter, sour cream, lime juice, and vanilla to a stand mixer and beat until light and fluffy.
- Add in the powdered sugar one cup at a time until smooth and incorporated.
- Add in the green food coloring until you get a beautiful lime color, starting with just a drop at a time and stir.
- Beat for 3 minutes until light and fluffy.
To Finish:
- Brush with the cupcake tops condensed milk.
- Pipe swirly mounds onto the top of the cupcakes.
- Add thin slices of limes to the cake, cutting through one segment and twisting to create an "s" shape.
- Grate fresh lime zest over the cake as a garnish (if you used key lime juice that is bottled, just zest from a normal lime).
Nutrition Information
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Calories
438kcal
(22%)
Carbohydrates
59g
(20%)
Protein
5g
(10%)
Fat
21g
(32%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.4g
Cholesterol
82mg
(27%)
Sodium
201mg
(8%)
Potassium
109mg
(3%)
Fiber
0.3g
(1%)
Sugar
48g
(96%)
Vitamin A
755IU
(15%)
Vitamin C
1mg
(1%)
Calcium
91mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24servings
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Calories | 438kcal | 22% |
| Carbohydrates | 59g | 20% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 82mg | 27% |
| Sodium | 201mg | 8% |
| Potassium | 109mg | 2% |
| Fiber | 0.3g | 1% |
| Sugar | 48g | 96% |
| Vitamin A | 755IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 91mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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