why make this recipe
Key Lime Cupcakes are a delightful treat that brings a burst of tropical flavor to any occasion. They are light, moist, and perfect for those who enjoy a tangy sweet treat. These cupcakes are easy to make and are sure to impress your family and friends. Plus, they are versatile enough for parties, gatherings, or just a fun dessert at home!
how to make Key Lime Cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup key lime juice
- 1 tablespoon key lime zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for frosting)
- 1/4 cup unsalted butter, softened (for frosting)
- 2 tablespoons key lime juice (for frosting)
Directions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the buttermilk, key lime juice, key lime zest, and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely.
- For the frosting, beat together the softened butter and powdered sugar until smooth, then mix in the key lime juice.
- Frost the cooled cupcakes with the key lime frosting and garnish with additional key lime zest if desired.
how to serve Key Lime Cupcakes
Serve the Key Lime Cupcakes as a sweet treat after dinner or as part of a dessert table at a party. They are lovely on their own but can also be paired with whipped cream or fresh fruit for an extra special touch. Enjoy them chilled or at room temperature!
how to store Key Lime Cupcakes
Store the cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week. Just make sure to bring them to room temperature before serving for the best flavor and texture.
tips to make Key Lime Cupcakes
- Use fresh key lime juice for the best flavor, but bottled juice works if fresh is not available.
- Make sure your ingredients are at room temperature for a better mix.
- Don’t overmix the batter; mix until just combined to keep the cupcakes light and fluffy.
variation
You can try adding a layer of coconut to the cupcakes for a tropical twist or top them with a meringue for a key lime pie effect. Also, consider using different citrus juices like lemon or orange for a new flavor profile.
FAQs
1. Can I make Key Lime Cupcakes ahead of time?
Yes, you can bake the cupcakes a day ahead and then frost them on the day you plan to serve them.
2. Can I freeze Key Lime Cupcakes?
Absolutely! You can freeze the unfrosted cupcakes for up to 3 months. Just make sure they’re tightly wrapped. Frost them after thawing for the best results.
3. What can I use instead of buttermilk?
If you don’t have buttermilk, you can make your own by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice and letting it sit for a few minutes before using.
Key Lime Cupcakes
Ingredients
For the Cupcakes
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cups unsalted butter, softened Ensure butter is at room temperature.
- 2 large eggs
- 0.5 cups buttermilk Can substitute with homemade buttermilk (1/2 cup milk + 1/2 tbsp vinegar or lemon juice).
- 0.5 cups key lime juice Use fresh for the best flavor.
- 1 tablespoon key lime zest
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract
For the Frosting
- 1 cup powdered sugar
- 0.25 cups unsalted butter, softened
- 2 tablespoons key lime juice
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the buttermilk, key lime juice, key lime zest, and vanilla extract.
Baking
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely.
Frosting
- For the frosting, beat together the softened butter and powdered sugar until smooth, then mix in the key lime juice.
- Frost the cooled cupcakes with the key lime frosting and garnish with additional key lime zest if desired.