Key Lime Cupcakes with Lime Cream Cheese Frosting

This recipe came about when Shannon and I were in Utah for my Gram’s 90th birthday party and we visited a cupcake shop in Orem called Cupcake Chic. I, of course, went straight for the chocolate. But in our browsing and wondering eyes we also picked up a few Key Lime Cupcakes. I was in love! I had never had them before and they tasted so fun! Fruity and sweet, tangy and buttery. I was sold! So I came home and tried to get a good Key Lime recipe going. Here’s what I came up with.

Key Lime Cupcakes

  • 2 sticks unsalted butter, softened
  • 2 c. sugar
  • 4 large eggs, room temperature
  • 1 c. sour cream, room temperature
  • 1 tsp. vanilla
  • 2/3 c. key lime juice* (I use fresh key limes, but you could also use the bottled juice)
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 3 c. all purpose flour

Preheat oven to 350.

Cream butter and sugar in mixer until light and fluffy. (about 3 minutes). Then add eggs, 2 at a time, and mix until combined. Scrape down the sides and add sour cream and vanilla. Mix until well combined. Then add key lime juice and mix on meduim speed for one minute.  Sift together salt, baking soda and flour in a medium mixing bowl. Then add half the flour mixture to batter and mix until well combined. Add the rest of the flour and mix well. Fill cupcake liners 2/3 full. Bake for 15-20 minutes or until a toothpick inserted comes out clean.

Cream Cheese Frosting**

  • 2 packages of 8 oz. cream cheese
  • 1 stick of unsalted butter
  • 1 Tablespoon lime zest
  • 1 tsp. vanilla
  • 5 1/2 cups confectioners sugar

Cut the butter and cream cheese into small chunks. Mix the cream cheese and butter together until smooth. (about 4 mintues) Then add vanilla and lime zest. Mix well. Then add confectioners sugar 2 cups at a time until gone. Give the frosting a good mix at the end to ensure it is smooth.

*TIP – I had heard that key limes were hard to find. But I have seen them at almost every major grocery store. I buy them in a little bag at Wal-Mart.

**TIP – It is important for the cream cheese and butter to be only slightly softened. You need a little chill to keep the frosting together. We have all been to parties where the cream cheese frosting on the cupcakes looks like it is melting off.

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6 thoughts on “Key Lime Cupcakes with Lime Cream Cheese Frosting

  1. Pingback: What’s for Lunch? « Lucy Jane's Best

  2. Thanks for this recipe! I made these yummy cupcakes for a 4th of July family gathering. They were such a refreshing treat!

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