Key Lime Cupcakes Recipe
User Reviews
4.7
18 reviews
Excellent
-
Prep Time
35 mins
-
Cook Time
35 mins
-
Total Time
53 mins
-
Servings
12 cupcakes
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Calories
606 kcal
-
Course
Dessert, Baked Goods
-
Cuisine
American
Key Lime Cupcakes Recipe
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Packed with key lime flavor, these key lime pie cupcakes are crowned with a tangy buttercream and have a delicious vanilla pudding filling.
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Ingredients
For the Cupcakes
- 13.25 ounces white cake mix (1 box)
- ¾ cup water
- ¼ cup key lime juice (from 2-3 limes)
- 4 teaspoons key lime zest (from 2 limes)
- ⅓ cup vegetable oil
- 3 large eggs
For the Filling
- 3.4 ounces instant vanilla pudding mix (1 box)
- 2 cups milk
For the Buttercream
- 1 cup unsalted butter room temperature (2 sticks)
- ¼ cup vegetable shortening
- 4½ cups powdered sugar
- 2 teaspoons key lime juice (from 1 lime)
- 2 teaspoons key lime zest (from 1 lime)
For the Topping
- ¼ cup crushed vanilla wafers
- 12 key lime slices (from 1 lime)
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Instructions
- Preheat oven to 350°F. Line a cupcake tin with liners and set aside.
- Mix the cake mix, water, lime juice, lime zest, vegetable oil, and eggs together in a large bowl.
- Fill the cupcake liners ¾ full of batter.
- Bake for 18 minutes or until a toothpick inserted comes out clean or with moist crumbs. Once baked, remove from the oven and place onto a cooling rack to cool to room temperature.
- Make the vanilla pudding according to the box directions. Once the pudding has set, spoon into a piping bag and cut the tip off to make a roughly a dime-sized opening. Set aside.
- To make the buttercream, place all of the ingredients into the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed for 4-5 minutes or until a creamy buttercream has formed. Fill a piping bag fitted with a star tip ¾ full with frosting and set aside.
- Once the cupcakes have cooled, use a piping tip to hollow out the center of each cupcake. Press the large end of the piping tip down into the cupcake until the small end sits almost flush with the top of the cupcake. Wiggle the piping tip around and remove it from the cupcake. Run a toothpick around the inside of the piping tip to remove the cupcake piece and place into a bowl to use later.
- Once all of the cupcakes are hollowed out, pipe the vanilla pudding into the holes in the cupcakes. Replace the piece of cupcake that was removed and press down to keep the pudding in place.
- Pipe the buttercream onto the top of the cupcakes into the shape that you desire. Either roll the cupcake in the crushed vanilla wafers or, using your hands, scoop crushed vanilla wafers and press into the sides of the buttercream on the cupcake. Top each cupcake with a lime slice.
Notes
- Storage: Store key lime cupcakes in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Serving
1cupcake
Calories
606kcal
(30%)
Carbohydrates
83g
(28%)
Protein
5g
(10%)
Fat
30g
(46%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
6g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
92mg
(31%)
Sodium
315mg
(13%)
Potassium
122mg
(3%)
Fiber
1g
(4%)
Sugar
67g
(134%)
Vitamin A
613IU
(12%)
Vitamin C
4mg
(4%)
Calcium
135mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 606 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 606kcal | 30% |
| Carbohydrates | 83g | 28% |
| Protein | 5g | 10% |
| Fat | 30g | 46% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 92mg | 31% |
| Sodium | 315mg | 13% |
| Potassium | 122mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 67g | 134% |
| Vitamin A | 613IU | 12% |
| Vitamin C | 4mg | 4% |
| Calcium | 135mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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