Introduction & Inspiration: Key Lime Pie in Cupcake Form!
These Key Lime Pie Cupcakes are a delightful twist on two classic desserts! I love how they combine the tangy, refreshing flavor of key lime pie with the convenience and portability of cupcakes. It’s a perfect combination.
The inspiration for this recipe came from my love for both key lime pie and cupcakes. And a desire to create a dessert that was both easy to make and impressive. I wanted to capture.
I experimented with different ways to incorporate the key lime flavor into the cupcakes. And I found that using a key lime curd filling and a key lime cream cheese frosting created the perfect balance.
These cupcakes are perfect for spring and summer gatherings, potlucks, or any occasion. When you want a dessert that’s both refreshing and satisfying. They’re a guaranteed crowd-pleaser.
Nostalgic Appeal (with a Tangy, Tropical Twist)
Key lime pie, with its tart and tangy flavor, evokes a sense of summery nostalgia and tropical getaways. It reminds me of warm weather, sunny days, and the refreshing taste of citrus.
These Key Lime Pie Cupcakes take that familiar dessert. And transform it into a fun and convenient cupcake format. It’s a way to enjoy the classic flavors of key lime pie.
There’s something inherently satisfying about the combination of a creamy, tangy filling, a hint of graham cracker, and a fluffy frosting. It’s a flavor and texture combination that’s both comforting and exciting.
It’s the kind of cupcake that’s perfect for sharing with friends and family. Or for enjoying all to yourself as a special treat. A taste of the tropics.
Homemade Focus (with a Smart Shortcut)
While this recipe utilizes a boxed cake mix as a convenient base, the overall dessert is still very much a homemade creation. The homemade key lime curd and the key lime cream cheese frosting elevate these cupcakes. To something truly special.
I’m a big believer in making things from scratch whenever possible. But I also appreciate the convenience of using high-quality shortcuts when they make sense. The cake mix saves time.
The real magic of this recipe lies in the homemade key lime curd. Which adds a burst of intense key lime flavor. And the creamy, tangy frosting. It’s about creating a delicious.
It’s a recipe that I encourage everyone to try. It’s a great way to enjoy the flavors of key lime pie in a fun and accessible cupcake form. And it’s perfect.
Flavor Goal
The flavor goal of these Key Lime Pie Cupcakes is to achieve a bright, tangy, and intensely key lime flavor. Balanced with sweetness, a hint of vanilla, and a touch of graham cracker crunch.
The cupcakes themselves, made from a white cake mix base. Provide a light and fluffy foundation for the key lime flavors.
The key lime curd filling, made with sugar, key lime juice, egg, egg yolk, and butter. Adds a burst of tart and tangy flavor to the center of each cupcake.
The key lime cream cheese frosting, made with butter, cream cheese, key lime juice, and powdered sugar. It provides a creamy, tangy, and sweet topping that complements the cupcakes and curd perfectly.
The graham cracker crumbs sprinkled on top add a subtle hint of graham cracker flavor and a touch of texture. The overall effect is a cupcake.
Ingredient Insights
Let’s take a closer look at the ingredients that make these Key Lime Pie Cupcakes so special. For the Curd and Cupcakes:
Granulated sugar provides sweetness to the key lime curd. Bottled Key lime juice is the star of the show.
An egg, plus an egg yolk, add richness and help to create a smooth, creamy texture in the curd. Salted butter, cut into pieces and chilled.
A 15- to 16-ounce box of white cake mix (plus required ingredients, such as eggs, oil, and water, as specified on the box) forms the base of the cupcakes. This is a convenient shortcut.
For the Frosting:
Salted butter, at room temperature, and cream cheese, at room temperature, form the base of the creamy, tangy frosting.
Bottled Key lime juice adds that signature key lime flavor to the frosting. Powdered sugar provides sweetness and structure.
Graham cracker crumbs and thin lime slices, for topping, add a final touch of flavor, texture, and visual appeal.
Essential Equipment
You’ll need a few basic baking tools:
Cupcake pans (two 12-cup, or one and adjust baking)
Paper liners: for the cupcake pans.
A small saucepan: for making curd.
Medium bowls: for mixing.
A hand mixer (or a stand mixer).
A paring knife: for cutting holes.
A cookie scoop: optional.
That’s it! This recipe is relatively simple.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
For the curd and cupcakes:
- ¼ cup granulated sugar
- ¼ cup bottled Key lime juice
- 1 large egg, plus 1 egg yolk
- 3 Tbsp. salted butter, cut into pieces and chilled
- 1 15- to 16-ounce box white cake mix (plus required ingredients as listed on the box)
For the frosting:
- 1 stick salted butter, at room temperature
- 8 oz. cream cheese, at room temperature
- ¼ cup bottled Key lime juice
- 4 cups powdered sugar
- Graham cracker crumbs and thin lime slices, for topping
These quantities are from the original recipe.
Remember to use fresh, high-quality ingredients whenever possible, especially the butter, cream cheese, and key lime juice.
Step-by-Step Instructions
Ready to bake some incredibly delicious Key Lime Pie Cupcakes? Here’s a detailed, step-by-step guide:
1. Preheat Oven and Prepare Muffin Tins:
Preheat the oven to 350°F (175°C).
Line 24 muffin cups with paper liners.
2. Make the Key Lime Curd:
Combine the granulated sugar, key lime juice, egg, and egg yolk in a small saucepan over medium-low heat.
Whisk until the sugar dissolves, about 1 minute.
Whisking constantly, add the chilled, cubed butter, a few pieces at a time. Waiting until each addition melts before adding more.
Continue whisking until the curd is thick and coats the back of a spoon, 3 to 4 minutes.
Transfer the curd to a small bowl and refrigerate until chilled, about 1 hour.
3. Make the Cupcakes:
While the curd is chilling, make the cupcakes.
Prepare the white cake mix according to the package directions for cupcakes. This usually involves combining the mix with eggs, oil, and water.
4. Bake the Cupcakes: Bake the cupcakes as directed on the cake mix box. Usually around 18-22 minutes.
Or until a wooden pick inserted in the center comes out clean.
5. Cool the Cupcakes:
Allow the cupcakes to cool in the muffin tins for a few minutes.
Then remove them to a wire rack to cool completely.
6. Make the Frosting:
While the cupcakes are cooling, make the frosting.
Beat the softened butter, softened cream cheese, and key lime juice in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 4 minutes.
Reduce the speed to low and slowly add the powdered sugar.
Continue to beat until just combined, 1 to 2 minutes.
7. Fill and Frost the Cupcakes:
Once the cupcakes are completely cool, use a paring knife to cut a small hole in the top of each cupcake, about ½ inch deep and ½ inch in diameter.
Spoon ½ teaspoon of the chilled key lime curd into each hole.
Spread or pipe the key lime cream cheese frosting on top of the cupcakes.
8. Garnish and Serve:
Sprinkle the frosted cupcakes with graham cracker crumbs.
Top each cupcake with a thin lime slice.
Serve and enjoy your delicious Key Lime Pie Cupcakes!
Troubleshooting
Here are a few common problems:
Problem: The curd is too runny.
Solution: Make sure you’re cooking the curd until it’s thick enough to coat the back of a spoon. Also, make sure you’re chilling the curd thoroughly before filling the cupcakes.
Problem: The cupcakes are dry.
Solution: Make sure you’re not overbaking the cupcakes. Also, be sure to follow the cake mix directions carefully.
Problem: The frosting is too soft.
Solution: Chill the frosting in the refrigerator for a bit to firm it up. You can also add a bit more powdered sugar.
Problem: The cupcakes are sinking in the middle. Solution: Check that your oven is at the correct temperature.
Problem: Frosting is too sweet. Solution: Add a pinch of salt.
Tips and Variations
Here are some tips and variations for this recipe:
Tip: For an even more intense key lime flavor, add the zest of a key lime (or a regular lime) to the cupcake batter and/or the frosting.
Tip: If you don’t have fresh key limes, you can use bottled key lime juice.
Tip: To make sure your cupcakes are evenly sized, use an ice cream scoop or a measuring cup to portion out the batter.
Variation: Use a different flavor of cake mix, such as vanilla or yellow cake mix.
Variation: Add a layer of graham cracker crumbs to the bottom of the cupcake liners before adding the batter.
Variation: Decorate the cupcakes with candied lime slices, lime zest curls, or sprinkles.
Variation: Add a dollop of whipped cream.
Variation: Make mini cupcakes.
Serving and Pairing Suggestions
These cupcakes are a versatile treat:
Serving Suggestions:
Serve the cupcakes at room temperature or slightly chilled.
Serve them as a dessert for a spring or summer party, a potluck, a barbecue, or any occasion.
They’re perfect for birthdays, baby showers, or any celebration.
Pairing Suggestions:
These cupcakes pair well with a variety of beverages.
A glass of cold milk.
A cup of coffee or tea.
A glass of lemonade or iced tea.
A sparkling wine or a crisp white wine.
They are a great treat for a warm day.
Nutritional Information
Here’s an approximate nutritional breakdown per cupcake (depending on the size and the specific ingredients used):
- Calories: Approximately 300-400
- Protein: 3-4 grams
- Fat: 15-20 grams (mostly from the butter, cream cheese, and cake mix ingredients)
- Carbohydrates: 35-45 grams
- Fiber: Less than 1 gram
This is just a general estimate. These Key Lime Pie Cupcakes are a relatively rich and decadent treat. Due to the butter, sugar, cream cheese, and cake mix ingredients.
They are best enjoyed in moderation.
You can reduce the fat and calories.
Print
Key Lime Pie Cupcakes
Description
These Key Lime Pie Cupcakes are a delightful twist on two classic desserts! I love how they combine the tangy, refreshing flavor of key lime pie with the convenience and portability of cupcakes. It’s a perfect combination
Ingredients
For the curd and cupcakes:
- ¼ cup granulated sugar
- ¼ cup bottled Key lime juice
- 1 large egg, plus 1 egg yolk
- 3 Tbsp. salted butter, cut into pieces and chilled
- 1 15- to 16-ounce box white cake mix (plus required ingredients as listed on the box)
For the frosting:
- 1 stick salted butter, at room temperature
- 8 oz. cream cheese, at room temperature
- ¼ cup bottled Key lime juice
- 4 cups powdered sugar
- Graham cracker crumbs and thin lime slices, for topping
Instructions
1. Preheat Oven and Prepare Muffin Tins:
Preheat the oven to 350°F (175°C).
Line 24 muffin cups with paper liners.
2. Make the Key Lime Curd:
Combine the granulated sugar, key lime juice, egg, and egg yolk in a small saucepan over medium-low heat.
Whisk until the sugar dissolves, about 1 minute.
Whisking constantly, add the chilled, cubed butter, a few pieces at a time. Waiting until each addition melts before adding more.
Continue whisking until the curd is thick and coats the back of a spoon, 3 to 4 minutes.
Transfer the curd to a small bowl and refrigerate until chilled, about 1 hour.
3. Make the Cupcakes:
While the curd is chilling, make the cupcakes.
Prepare the white cake mix according to the package directions for cupcakes. This usually involves combining the mix with eggs, oil, and water.
4. Bake the Cupcakes: Bake the cupcakes as directed on the cake mix box. Usually around 18-22 minutes.
Or until a wooden pick inserted in the center comes out clean.
5. Cool the Cupcakes:
Allow the cupcakes to cool in the muffin tins for a few minutes.
Then remove them to a wire rack to cool completely.
6. Make the Frosting:
While the cupcakes are cooling, make the frosting.
Beat the softened butter, softened cream cheese, and key lime juice in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 4 minutes.
Reduce the speed to low and slowly add the powdered sugar.
Continue to beat until just combined, 1 to 2 minutes.
7. Fill and Frost the Cupcakes:
Once the cupcakes are completely cool, use a paring knife to cut a small hole in the top of each cupcake, about ½ inch deep and ½ inch in diameter.
Spoon ½ teaspoon of the chilled key lime curd into each hole.
Spread or pipe the key lime cream cheese frosting on top of the cupcakes.
8. Garnish and Serve:
Sprinkle the frosted cupcakes with graham cracker crumbs.
Top each cupcake with a thin lime slice.
Serve and enjoy your delicious Key Lime Pie Cupcakes!
Recipe Summary and Q&A
Let’s recap this delicious Key Lime Pie Cupcakes baking journey! Summary is below.
Summary: These Key Lime Pie Cupcakes combine the tangy flavor of key lime pie with the fun format of a cupcake. They feature a white cake base, a key lime curd filling, a key lime cream cheese frosting, and a sprinkle of graham cracker crumbs. They’re easy to make and perfect for any occasion.
Q&A:
Q: Can I make these cupcakes ahead of time?
A: Yes, you can bake the cupcakes and make the curd and frosting ahead of time. Store the unfrosted cupcakes in an airtight container at room temperature. Store the curd and frosting separately in the refrigerator. Assemble and frost the cupcakes just before serving.
Q: Can I freeze these cupcakes?
A: You can freeze the unfrosted cupcakes. Wrap them tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw at room temperature before filling and frosting. I don’t recommend freezing the filled and frosted cupcakes.
Q: I don’t have key lime juice. Can I use regular lime juice?
A: Yes, you can use regular lime juice, but the flavor will be slightly different. Key limes have a more intense and distinct flavor.
Q: Can I use a different type of frosting? A: Absolutely.
Q: Can I double this recipe? A: Yes.