Key Lime Cupcakes Filled with Creamy Lime Frosting: A Zesty Dessert Delight

Bright, citrusy, and irresistibly creamy—Key Lime Cupcakes Filled with Creamy Lime Frosting are the perfect treat for spring, summer, or any time you’re craving a tangy dessert. These cupcakes feature moist vanilla-lime cake, a sweet and tart cream cheese frosting, and a burst of sunshine in every bite. Whether you’re baking for a party, a picnic, or just because, this recipe will wow your taste buds and your guests alike.

Why Key Lime Cupcakes Are a Must-Try

What makes key lime cupcakes so special? It’s the unique combination of zesty citrus flavor and rich, velvety frosting that makes each bite light yet indulgent. The key lime juice and zest add a refreshing brightness to the soft vanilla base, while the cream cheese frosting brings a tangy richness that pairs beautifully with the citrus notes.

As Taste of Home explains, key lime juice has a distinct tartness that sets it apart from regular lime juice, giving desserts a more vibrant and authentic tropical taste. Likewise, King Arthur Baking emphasizes how buttermilk and zest enhance the flavor and texture of cupcakes, making them tender and flavorful.

Ingredients You’ll Need

Here’s everything you need to make these delicious cupcakes and their luscious filling:

For the Cupcakes:

1½ cups all-purpose flour
1½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1½ tsp vanilla extract
2 tbsp key lime zest
¼ cup key lime juice
½ cup buttermilk

For the Creamy Lime Frosting (Filling & Topping):

8 oz cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
2 tbsp key lime juice
1 tbsp key lime zest
1 tsp vanilla extract

Tip: Use freshly squeezed key lime juice for the best flavor. If key limes aren’t available, bottled key lime juice is a good alternative.

Step-by-Step Instructions

Step 1: Prepare the Cupcakes

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together butter and sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract, lime zest, and lime juice.
Alternate adding the flour mixture and buttermilk to the wet ingredients, starting and ending with the dry ingredients.
Mix until just combined—do not overmix.
Divide the batter evenly among the cupcake liners, filling each about ¾ full.
Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 2: Make the Creamy Lime Frosting

In a large bowl, beat together cream cheese and butter until smooth and fluffy.
Add powdered sugar gradually, beating until fully incorporated.
Mix in key lime juice, zest, and vanilla extract.
Beat until the frosting is thick, creamy, and spreadable.

Pro Tip: Chill the frosting for 15–20 minutes if it’s too soft before filling and piping.

Step 3: Fill and Frost the Cupcakes

Using a cupcake corer or a small knife, cut out the centers of each cooled cupcake.
Fill each hollow with about a teaspoon of the creamy lime frosting.
Pipe or spread the remaining frosting over the tops of the cupcakes.
Garnish with extra lime zest, lime wedges, or crushed graham crackers for a pie-like twist.

Why This Recipe Works

These cupcakes are a hit for so many reasons:

Moist and flavorful base – Thanks to buttermilk and key lime juice.
Bold citrus kick – Lime zest and juice add fresh, zingy flavor.
Creamy filling – Tangy cream cheese frosting doubles as a rich surprise inside.
Beautiful presentation – Perfect for events, birthdays, and celebrations.

Variations and Add-Ons

Want to make these cupcakes your own? Here are some ideas:

Graham cracker crust: Add a spoonful of crushed graham crackers to the bottom of each liner before baking.
Coconut twist: Add ½ cup shredded coconut to the batter or top the frosting with toasted coconut.
Mini cupcakes: Use a mini muffin tin and adjust baking time to 10–12 minutes.
Key lime pie filling: Replace some of the frosting with a spoonful of lime curd for an extra tangy surprise.

Make-Ahead and Storage Tips

To Make Ahead:

Bake the cupcakes and make the frosting up to a day in advance.
Store cupcakes at room temperature (unfilled) and refrigerate frosting separately.

To Store:

Frosted cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
Let them sit at room temperature for 30 minutes before serving.

To Freeze:

Freeze unfrosted cupcakes in a sealed container for up to 3 months.
Thaw and frost when ready to serve.

Nutritional Information (Per Cupcake – Approximate)

Calories: 310
Fat: 16g
Saturated Fat: 9g
Carbohydrates: 38g
Sugar: 28g
Protein: 3g
Fiber: 0.5g

Note: These values may vary depending on specific ingredients and frosting quantity.

Serving Suggestions

These cupcakes are perfect for:

Spring brunches and baby showers
Easter dessert tables
Summer picnics and BBQs
Mother’s Day or bridal showers
Any time you want a light and refreshing dessert

Serve with iced tea, sparkling water with lime slices, or a light fruit salad for the ultimate citrusy spread.

Common Questions

Q: Can I use regular lime juice instead of key lime?
A: Yes, though key lime has a more intense flavor. If using regular limes, increase the zest slightly.

Q: Can I use store-bought frosting?
A: You can, but homemade lime cream cheese frosting gives the best taste and texture.

Q: Can I make this into a cake instead?
A: Absolutely! Use an 8” or 9” round cake pan and bake for 25–30 minutes. Fill and frost as a layer cake.

Final Thoughts

Key Lime Cupcakes Filled with Creamy Lime Frosting bring the refreshing flavors of citrus and cream together in a way that’s both elegant and easy to make. The soft crumb, vibrant lime tang, and creamy surprise filling make this dessert unforgettable. Whether you’re a citrus lover or just looking for a crowd-pleasing treat, these cupcakes are sure to brighten your day.

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