Key-Lime Cupcakes

I made these cupcakes for Mason’s birthday last year . . . they are delicious! A fun change to regular


Serves: 12

Key-Lime Cupcakes

20 minPrep Time

15 minCook Time

35 minTotal Time

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  • 1cupall purpose flour
  • 3/4cupself-rising flour
  • 1/2cup(1 stick) unsalted butter, room temperature
  • 1 1/4cupsugar
  • 2large eggs
  • 2 1/2tablespoonsfresh lime juice
  • 1tablespoonfinely grated lime peel
  • 1/4teaspoonneon-green food coloring
  • 3/4cupbuttermilk
  • 18-ounce package cream cheese, room temperature
  • 1 1/2cupspowdered sugar
  • 1/2cup(1 stick) unsalted butter, room temperature
  • 1tablespoonfinely grated lime peel
  • 1/2teaspoonvanilla 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. 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. Spoon scant 1/3 cup batter into each liner.
  2. Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes. Cool 10 minutes. Remove from pan; cool.
  4. Beat all ingredients in medium bowl until smooth. Spread over cupcakes.


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