Description
Indulge in Key Lime Pie Cupcakes that combine the tangy brightness of lime with sweet frosting, nestled in a fluffy cake.
Ingredients
Scale
- ½ cup granulated sugar
- ¼ cup bottled Key lime juice
- 1 large egg
- 1 egg yolk
- 2 tablespoons salted butter, cut into pieces and chilled
- 1 (15–16 oz.) box white cake mix (plus required ingredients per box, usually eggs, oil, and water)
- 1 stick (½ cup) salted butter, softened to room temperature
- 8 oz. cream cheese, softened to room temperature
- ¼ cup bottled Key lime juice
- 4 cups powdered sugar (approximate; adjust to taste/consistency)
- Graham cracker crumbs
- Thin lime slices (optional for garnish)
Instructions
- Whisk together sugar, Key lime juice, 1 whole egg, and 1 egg yolk in a small saucepan.
- Place the saucepan over medium-low heat, stirring constantly for about 5–7 minutes, until thickened.
- Remove from heat and stir in chilled butter until melted.
- Transfer to a bowl, cover with plastic wrap, and refrigerate until cool.
- Preheat your oven to the temperature indicated on your cake mix box, usually around 350°F (177°C).
- Line two standard cupcake pans with paper liners.
- Prepare the white cake mix batter according to package instructions.
- Fill each cupcake liner about ⅔ full and bake for 18–22 minutes, or until a toothpick comes out clean.
- Allow cupcakes to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
- Beat softened butter and cream cheese together in a large mixing bowl until smooth (approximately 2 minutes).
- Add Key lime juice, then gradually beat in powdered sugar on low speed.
- Increase to medium-high and beat until fluffy, adjusting flavors as necessary.
- Remove a small “well” from the center of each cooled cupcake using a small knife or apple corer.
- Spoon or pipe about a teaspoon of the chilled Key lime curd into each well.
- Pipe or spread cream cheese frosting over the cupcakes.
- Sprinkle graham cracker crumbs on top and garnish with lime slices.
Notes
Make the Key lime curd a day ahead for deeper flavors. Store cupcakes in an airtight container for up to five days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 20g
- Sodium: 250mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg