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Key lime cupcakes topped with creamy lime frosting, garnished with fresh lime slices and zest, arranged on a white serving plate.

Easy Key Lime Cupcakes Recipe for Summer Desserts - Bright, Tangy, and Refreshing

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12 Cupcakes

Ingredients
  

  • For the cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1/2 cup buttermilk, room temperature
  • 1/4 cup fresh key lime juice (or regular lime juice if needed)
  • 1 tablespoon key lime zest (from about 6–8 key limes or 2 regular limes)
  • 1 teaspoon pure vanilla extract
  • For the cream cheese lime frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3–3 1/2 cups powdered sugar, sifted
  • 2–3 tablespoons fresh key lime juice, to taste
  • 1 teaspoon lime zest
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • Optional garnish:
  • Extra lime zest
  • Thin lime slices or key lime wedges
  • Graham cracker crumbs for a “pie” vibe

Instructions
 

  • Prep your pan and oven. Heat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners. This recipe makes about 12–14 cupcakes.
  • Whisk the dry ingredients. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt until combined. This keeps the crumb light and even.
  • Combine the wet ingredients. In a separate bowl, whisk melted butter, eggs, buttermilk, lime juice, lime zest, and vanilla until smooth. The mixture may look slightly curdled from the citrus—it’s fine.
  • Bring it together. Pour the wet mixture into the dry ingredients. Gently fold with a spatula until just combined. Do not overmix; a few small lumps are okay.
  • Fill the liners. Divide batter among the liners, filling each about two-thirds full. Overfilling can cause sunken centers.
  • Bake. Bake for 16–19 minutes, or until the tops spring back and a toothpick comes out clean or with a few moist crumbs. Rotate the pan once if your oven has hot spots.
  • Cool completely. Let cupcakes sit in the pan for 5 minutes, then move to a wire rack to cool fully before frosting.
  • Make the frosting. Beat cream cheese and butter on medium speed until smooth and fluffy, about 2–3 minutes. Add 3 cups powdered sugar, lime juice, zest, vanilla, and a pinch of salt. Beat until creamy. Adjust with more powdered sugar for thickness or more lime juice for tang.
  • Frost and garnish. Spread or pipe the frosting on cooled cupcakes. Finish with lime zest, a tiny lime wedge, or a sprinkle of graham cracker crumbs for that pie feel.