These key lime cupcakes are sweet and tangy, and they are perfect for a birthday party or special occasion.
Okay y’all. These cupcakes are not light or healthy, but they are too delicious NOT to share.
I made these for my son’s 3rd birthday this past weekend. Side note: how is he THREE already?! Time, please slow down.
Side note: If you want to see some of the 3rd birthday fun from this weekend, I shared a video on YouTube (<- subscribe!).
The cupcakes were a hit, y’all!
So I am making these part of a new type of recipe that I will be posting occasionally, YOLO recipes (<- because You Only Live Once).
I have had several recipes that I wanted to share with you guys, but I get hung up on my mission, which is to publish healthy recipes. The thing is, I am not a heath nazi! I believe in living and enjoying life, and I enjoy treats occasionally without guilt. So in that spirit, here is the recipe for these yummy key lime cupcakes.
This recipe is from the famous Sprinkles Cupcakes in Los Angeles. The owner, Candace Nelson, shared this recipe on Good Morning America a while back.
I followed her recipe almost exactly. I only made a slight modification to the icing by adding a few drops of green food coloring. Because my son requested “green cupcakes” for his birthday, and the original icing looked slightly more yellow-ish. And what the birthday boy wants? The birthday boy gets! 🙂
Tools Used to Make This Recipe
Note: These are Amazon affiliate links.
- 12 cup muffin pan
- Baking cup liners
- Electric mixer with paddle attachment – I used my trusty KitchenAid classic mixer
- Measuring cup2 & spoons
- Separate medium mixing bowl
- Icing piping bag or gun (optional) – you could totally just spread the icing with a knife!
Key Lime Cupcakes Recipe
- For the cupcakes:
- 1½ cups all-purpose flour, sifted
- 1 tsp. baking powder
- ¼ tsp. salt
- ½ cup whole milk, room temperature
- 1 tsp. pure vanilla extract
- 2 tbsp key lime juice (you could totally use regular limes)
- 1 tbsp key lime zest (or regular lime zest)
- ½ cup (1 stick) unsalted butter, room temperature
- 1 cup sugar
- 1 large egg, room temperature
- 2 large egg whites, room temperature
- For the frosting (frosts 1 dozen +):
- 1 cup (2 sticks) unsalted butter , firm but not cold
- ⅛ tsp. salt
- 3½ cups confectioners' sugar, sifted
- ½ tsp vanilla extract
- 1 tsp. key lime juice
- 1 tbsp key lime zest
- ½ tsp. milk (only if necessary)
- Few drops of green food coloring (optional)
- Preheat oven to 350 degrees.
- Line a 12-cup muffin tin with cupcake liners; set aside.
- In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- In a small bowl, mix together milk, vanilla, key lime zest and 1 tbsp of lime juice; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy.
- Gradually add sugar and continue to beat until well combined and fluffy.
- Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
- With the mixer on low, slowly add half the flour mixture; mix until just blended.
- Add the milk mixture; mix until just blended.
- Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
- Divide batter evenly among prepared muffin cups.
- Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes.
- Transfer muffin tin to a wire rack and let cupcakes cool completely.
- For the frosting, beat together butter and salt on medium speed until light and fluffy.
- Reduce mixer speed and slowly add confectioners' sugar; beat until well combined.
- Add vanilla, key lime juice and zest; mix until just blended.
- Frosting consistency should be dense and creamy, like ice cream. Frosts over one dozen.
I hope that you enjoy this recipe! My family sure liked it. Pin it and share if it looks good to you.