Cake Central › Recipes › Key Lime Cupcakes

Key Lime Cupcakes

Key-Lime cupcakes are dense and refreshing, even on hot summer days! Makes 18 cupcakes

Ingredients

Amount Ingredient
1 3/4 cup All Purpose flour
1 1/2 teaspoons Baking Powder
1/2 teaspoon Salt
1 stick butter
1 1/4 cups sugar
2 large eggs
2 1/2 table spoons fresh lime juice
1 tablespoon fine lime zest
1/4 tsp light green food coloring
3/4 cup buttermilk
FOR THE FROSTING ********
8 0z cream cheese
1 stick butter
1/2 juice of a lime
3 1/2 (more as needed) sifted powdered sugar
1 tsp vannila extract

Directions

To make the cupcakes: Preheat oven to 350 degrees. Line a standard muffin pan with 12 paper liners. Whisk both flours in a medium bowl. Beat butter in a large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time, then next 3 ingredients (batter may look curdled). Beat in flour in 3 additions, alternately with buttermilk in 2 additions. Spoon scant 1/3 cup batter into each liner. Bake cupcakes until tester inserted in center comes out clean, 20-25 minutes. Cool 10 minutes. Remove from pan; cool. FROSTING Beat together cream cheese and butter. Add vannila and lime juice use zest of lime for garnish  

Comments (17)

They look yummy! Will try them soon! :-)
In your directions you state to whisk both flours but you only have one listed in the ingredients. Please clarify.
Yes please clarify what "both flours" means!! There is only one flour listed. Thanks!
i make key lime cakes and cupcakes , they are so yummy , i need a cookie recipe for keylime cookies to ! any one have one ?
They probably meant to say whisk flour and baking powder.
Maybe I am just missing it, but how much powdered sugar is needed for the frosting...3 1/2 what, cups, tsp, tbs? And for the "Juice of a lime", is it just half of a lime?
I'm sure it's 3 1/2 cups of sifted flour. Not sure about the lime juice, but I would start with juice of half lime and add more if you need more,
I make a similar lime frosting - 1 stick butter (1/2 cup) at room temperature, 8 oz cream cheese at room temperature, juice of one lime (both halves), and the zest of the lime. Beat until smooth and gradually add approximately 5 cups powdered sugar, beating between additions. I have made this recipe at least 5 or 6 times recently for various events, so I'm sure of my measurements. I've had to add an additional 1/2 cup or so of powdered sugar, depending on the humidity and the size of the lime (more juice), but with 5 cups, it has never been too stiff to pipe. I don't add vanilla because I think it detracts from the lime flavor, but that's a personal preference. I put it on a ginger/pear cupcake that isn't super sweet, and it's a nice combination of flavors. I only bake for friends and family, and it is definitely my most requested cupcake.
First of all I want to say that they really look yummy and just from the pic I want to try them............ BUT at the risk of offending you, and I absolutely mean NO DISRESPECT, but you should just call these Lime Cupcakes. Key Limes are yellowish when ripe and the juice is yellowish as well. I've been baking and cooking with Key Limes for many years and I just wanted to share.
This is the same recipe as on Food.com. They use 1 cup of All purpose flour and 3/4 cup of self raising flour which they then tell you to blend together before adding. Peeper 422 must have modified the recipe by using the baking powder and just all purpose flour, but forgot to alter the instructions
Made these yesterday for a 4th of July BBQ. AMAZING!! So delicious and moist! (I did cut the bake time back to about 18 minutes at "325" because I think my oven temp is off). The only "complaint" I heard was that they were too sweet! Next time I made these, I'm adding some maraschino cherries and cherry flavoring to the frosting - cherry limeade cupcakes! Definitely a keeper!
In the process of baking these as we speak! Can't wait to see what they taste like and if they're gonna be a hit out our cook out tonight!
I made these yesterday and the flavor is absolutely the best I've had in a lime cake. I baked mine for 21 minutes and I should have pulled them out no later than 20, perhaps 18 would have been best because they weren't as moist as I'd have liked them. As for the lime usage, it took 2 limes to make these. I zested one and used 1 and a half to come up with the 2 1/2 tablespoons for the cake and then juiced the remaining half for the icing.
Absolutely yummy...although I tweaked it a little bit, I used sour cream instead of the buttermilk and self raising cake/pastry flour instead of all purpose flour it tasted even more delish, cupcakes were absolutely moist as well... A definite hit with my family
On the Pillsbury website the key lime cupcake recipe is almost the same and the frosting takes 3 1/2 cups of powdered sugar.
Looked like a great recipe, however, after trying this recipe "3" yes 3 x I gave up, the cupcake was very dense and doughy, not alot of flavor and more flour tasting. I tried 3 different baking times, started with 23 minute, then 28 then 30. Still not at all to my satisfaction. I checked the oven temp constantly, last batch turned it down to 335 with hopes it would help. I spent a whole day on this,Any suggestions on what might have caused this?? I have never experienced this and hate to blame it on the recipe, I would welcome suggestions!
Agree, keysgirl. I made these twice and mine had that same doughy taste. Will look for another recipe.
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