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Key Lime Cupcakes Recipe

Packed with key lime flavor, these key lime pie cupcakes are crowned with a tangy buttercream and have a delicious vanilla pudding filling.

Prep Time
35 mins
Cook Time
35 mins
Total Time
53 mins
Servings: 12 cupcakes
Calories: 606 kcal
Course: Dessert , Baked Goods
Cuisine: American

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)

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Line a cupcake tin with liners and set aside.
  2. Mix the cake mix, water, lime juice, lime zest, vegetable oil, and eggs together in a large bowl.
  3. Fill the cupcake liners ¾ full of batter.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

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

% 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.