Key Lime Cupcakes (Key Lime Buttercream Frosting)
These Key Lime Cupcakes are made with a creamy key lime buttercream frosting and garnished with graham crackers and key lime zest.
Servings: 22 cupcakes
Calories: 390kcal
Equipment
Ingredients
- 1 ⅔ cup granulated sugar
- ¾ cup unsalted butter softened
- 3 eggs
- 1 cup milk
- 2 teaspoon vanilla
- ¼ cup key lime juice*
- 2 teaspoon key lime zest*
- 2 ¾ cups flour spooned and leveled
- 1 tablespoon baking powder
- ¾ teaspoon salt
Key Lime Buttercream Frosting
- 6 cups powdered sugar
- 1 cup unsalted butter softened
- 2 tablespoon key lime zest*
- 2 tablespoon key lime juice*
Instructions
- Preheat oven to 350°F
- Line muffin tins with cupcake liners or grease muffin tins and set aside.
- In a bowl, combine flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the butter and sugar.
- Beat in 1 egg at a time.
- Add in the vanilla, lime zest, and lime juice.
- Add in half of the milk and half of the flour mixture.
- Repeat and beat until just combined (don't over mix!)
- Fill the cupcake liners a little over half-way full and bake for about 15 minutes. Check with a toothpick in the center of a cupcake. It it comes out clean, they're done!
- Allow the cupcakes to cool completely before frosting.
Key Lime Buttercream Frosting
- In a large bowl, beat the unsalted butter until creamy.
- Add the lime zest and the lime juice and add the powdered sugar a little at a time.
- Beat until creamy and desired consistency. You can add a tablespoon of milk if you want it creamier.
- Pipe cupcakes and enjoy!
Notes
*You can substitute limes for key limes in this recipe.
Nutrition
Serving: 1cupcake | Calories: 390kcal | Carbohydrates: 61g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 153mg | Potassium: 52mg | Fiber: 0.4g | Sugar: 48g | Vitamin A: 504IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg
