Show-stopping Key Lime Cupcakes are packed with sweet citrus flavor! They're stuffed with a creamy key lime pie filling and topped with lime cream cheese frosting.
Course Dessert
Cuisine American
Keyword cupcakes, Key Lime
Prep Time 20 minutesminutes
Cooling Time 30 minutesminutes
Servings 24Cupcakes
Calories 344kcal
Author Stacey aka the Soccer Mom
Cost $10
Equipment
Electric mixer
Muffin Tins
cupcake liners
Carrot Peeler
Cooling Rack
Ingredients
1cupfloursifted
1cupcake floursifted
2Tablespoonsbaking powder
1/2teaspoonsalt
1/2cupbutterroom temperature
1 1/2cupssugar
3eggsbeaten
1/3cupkey lime juice
1Tablespoonlime zest
3/4cupmilk
1/4cupsour cream
For the Frosting:
16ouncescream cheesesoftened
1 1/2cupspowdered sugar
1/2cupbuttersoftened
1Tablespoonkey lime juice
1teaspoonvanilla
2teaspoonslime zest
For the Key Lime Filling:
1cansweetened condensed milk
3egg yolksbeaten
1/3cupsugar
1/2cuplime juice
Instructions
To Make Key Lime Filling:
Combine beaten egg yolks, sweetened condensed milk, 3 egg yolks, sugar, and key lime juice in a saucepan over medium-low heat. Stir constantly until mixture thickens, 10-15 minutes.
Remove from heat. Move to fridge when mixture is room temperature.
To Make the Cupcakes:
In the bowl of a stand mixer, combine the butter, sugar, eggs, key lime juice, lime zest, milk, and sour cream, and beat until smooth.
In a separate bowl, sift together the two flour. Stir in baking powder and salt.
Gradually add the flour mixture to your bowl of batter, until all ingredients have been blended.
Place cupcake liners in muffin tins, and fill each liner 3/4 full with the cupcake batter.
Bake for 15-20 minutes at 350 degrees, or until the cupcakes are golden brown on top and a toothpick inserted in the middle comes out clean.
Remove from the oven and cool.
To Make the Frosting:
Beat together the cream cheese ad butter until smooth.
Mix in the key lime juice, vanilla and lime zest.
Gradually add the powdered sugar in small intervals, until well combined and you have a thick frosting consistency.
Chill frosting in fridge until it's time to use it.
To Fill and Decorate:
When the cupcakes have completely cooled, cut out the center of each cupcake.
Slice a key lime into extra thin slice and place a slice in the middle of each cupcake. Fill the rest of the middle with key lime filling that you made.
Scoop frosting into a piping bag with star tip and frost each cupcake, starting in the center and working outwards, then back in to make a peak.
Top with white chocolate curls or lime zest.
Notes
Nutrition information is an estimate only and will vary based on exact ingredients used and serving size.