Key Lime Cupcakes
Light and moist cupcakes bursting with tropical flavor, perfect for any occasion.
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.
Notes
Store the cupcakes in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week, bring to room temperature before serving for best flavor and texture. For a tropical twist, add a layer of coconut or top with meringue.