Go Back
–+ servings
Print
Key Lime Cupcakes {YOLO Recipe} | APinchOfHealthy.com

Key Lime Cupcakes {YOLO Recipe}

These key lime cupcakes are sweet and tangy, and they are perfect for a birthday party or special occasion.

Course Dessert
Cuisine American
Keyword key lime cupcakes
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 12 cupcakes
Calories 477 kcal
Author Marjorie @APinchOfHealthy

Ingredients

For the cupcakes

  • 1 1/2 cups all-purpose flour sifted
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 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
  • 1/2 cup unsalted butter room temperature, 1 stick
  • 1 cup sugar
  • 1 large egg room temperature
  • 2 large egg whites room temperature

For the frosting (good for 1 dozen +)

  • 1 cup unsalted butter firm but not cold, 2 sticks
  • 1/8 tsp salt
  • 3 1/2 cups confectioners' sugar sifted
  • 1/2 tsp vanilla extract
  • 1 tsp key lime juice
  • 1 tbsp key lime zest
  • 1/2 tsp milk only if necessary
  • Few drops of green food coloring optional

Instructions

  1. Preheat oven to 350 degrees.
  2. Line a 12-cup muffin tin with cupcake liners; set aside.
  3. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  4. In a small bowl, mix together milk, vanilla, key lime zest and 1 tbsp of lime juice; set aside.
  5. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy.
  6. Gradually add sugar and continue to beat until well combined and fluffy.
  7. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
  8. With the mixer on low, slowly add half the flour mixture; mix until just blended.
  9. Add the milk mixture; mix until just blended.
  10. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
  11. Divide batter evenly among prepared muffin cups.
  12. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes.
  13. Transfer muffin tin to a wire rack and let cupcakes cool completely.
  14. For the frosting, beat together butter and salt on medium speed until light and fluffy.
  15. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined.
  16. Add vanilla, key lime juice and zest; mix until just blended.
  17. Frosting consistency should be dense and creamy, like ice cream. Frosts over one dozen.

Recipe Notes

Adapted from Candace Nelson's Key Lime Cupcakes.

Nutrition Facts
Key Lime Cupcakes {YOLO Recipe}
Amount Per Serving
Calories 477 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 15g94%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 76mg25%
Sodium 95mg4%
Potassium 86mg2%
Carbohydrates 64g21%
Fiber 1g4%
Sugar 52g58%
Protein 3g6%
Vitamin A 746IU15%
Calcium 38mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.