Quick & Luscious Key Lime Cupcakes

key lime cupcakeFor me, no warm weather dessert can ever come close to the key lime pie you can get on Key West. Maybe that's because the classic, luscious custard-like filling can really only be made right by using the key lime, which has a distinct kick to it. Thank goodness you don't have to be in Key West to find those limes. A DIY key lime dessert is totally doable -- just mix with condensed milk and eggs, top with meringue (my preference over whipped cream), and you're in business!

But because everything is cuter as a cupcake, how could a key lime aficionado not also adore key lime cupcakes? Especially vibrant green ones with fluffy cream cheese frosting that are done in less than a half hour? Nom! These will have you so ready for summer!


Key Lime Cupcakes from Bon Appetite


  • Cupcakes:
  • 1 cup all purpose flour
  • 3/4 cup self-rising flour
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 1/4 cup sugar
  • 2 large eggs
  • 2 1/2 tablespoons fresh lime juice
  • 1 tablespoon finely grated lime peel
  • 1/4 teaspoon neon-green food coloring
  • 3/4 cup buttermilk


More from The Stir: Bobby Flay's Key Lime-Coconut Pie


  • 1 8-ounce package cream cheese, room temperature
  • 1 1/2 cups powdered sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 tablespoon finely grated lime peel
  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 350°F. Line standard muffin pan with 12 paper liners. Whisk both flours in medium bowl. Beat butter in large bowl until smooth.
  2. Add sugar; beat to blend. Beat in eggs 1 at a time, then next 3 ingredients (batter may look curdled). Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions.
  3. Spoon scant 1/3 cup batter into each liner. Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes. Cool 10 minutes. Remove from pan; cool.
  4. For frosting: Beat all ingredients in medium bowl until smooth. Spread over cupcakes.

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Image via seelenssturm/Flickr

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