Tart and sweet, these Key Lime Cupcakes are lightly lime flavored cupcakes filled with key lime pie filling and topped with a sweet key lime buttercream. Don’t forget the graham cracker crumble on top!
Feel like baking? These Tres Leches Cupcakes, these Pineapple Upside Down Cupcakes, and these Red Velvet Cupcakes are favorites!
If I am ever in the need of some sunshine – there are 2 things that are a guaranteed win.
Citrus and cupcakes.
And these Key Lime Cupcakes have both.
Lime cupcakes, filled with a key lime filling, and topped with the best key lime buttercream. And let’s not forget that graham cracker crumble. A little bit of key lime pie flavor and a whole lot of sunshine.
I dare you to not smile while eating one of these.
Key Lime Cupcakes
Let’s chat about these cupcakes, because there is so much more than meets the eye!
The Cupcake
These cupcakes are based off of my very favorite homemade cupcake recipe. It has become my go-to, and is really easy to change up. In this instance – to make it lime.
These aren’t overwhelmingly lime – just a bit of key lime zest in the batter gives it just enough lime flavor to compliment the rest of the cupcake.
The texture of these cupcakes is more along the lines of a bakery cupcake versus a cupcake that will come from a cake mix. They are a little more dense, but they are moist and flavorful and are really my ideal cupcake.
The Key Lime Pie Filling
If you are a fan of key lime pie, you will adore this filling. It really is like a little key lime pie surprise in the center. Made with only cream cheese, sweetened condensed milk and key lime juice, the filling is super simple and really brings a lot to these cupcakes.
You’ll use most of the filling for filling the actual cupcakes, but you’ll want to make sure you save 1/2 cup to add to the buttercream.
And don’t be afraid if the filling is a little thin when you first make it – after sitting in the fridge for just a bit it will start to thicken up and will fill the cupcakes perfectly.
The Key Lime Buttercream
Oh, I could eat this stuff with a spoon! This is just a basic buttercream recipe with the addition of some of the filling and more lime juice. My biggest hint for you when making this buttercream is to make sure and beat it well. My family prefers buttercream when it is light and fluffy, and beating it for longer than you normally would will give you this perfect buttercream.
The Graham Cracker Crumble
If you are wanting a cupcake that gives a nod to key lime pie, don’t skip this graham cracker crumble. It’s quite easy to make and can be made a little it ahead of time. It’s buttery and sweet and I may have saved a bit of it just to snack on.
How to Make a Filled Cupcake
This is a filled cupcake, meaning you’ll remove some of the center of the cupcake and fill it with a delicious key lime filling. You can totally leave this part off, (especially if you are trying to save some time), but you don’t really get the full effect of the cupcake without it.
There are a few different ways to fill your cupcakes, but this is how I do it:
- Start with cupcakes that are completely cooled down. Take a sharp paring knife, and cut a cone shape out of the cupcake. You’ll want to go about 1/2 – 2/3 deep, and leave a border around the cupcake about 1/2″ thick. Remove that cone piece, but save it.
- Fill the hole of the cupcake with the filling.
- Take the reserved cone piece and cut off the pointed side, leaving just a flat round piece. Place that flat piece over the filling. Discard the pointed part that you cut off – my kids love to snack on these!
- Pipe the buttercream over the top.
More Key Lime Recipes
Key Lime Pie
Instant Pot Key Lime Cheesecake
Baked Key Lime Pie Donuts
LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest, Facebook, and Instagram.
Key Lime Cupcakes
Ingredients
Cupcakes:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups granulated sugar
- 1 cup butter softened
- 4 large eggs
- 1 tablespoon key lime zest
- 1 teaspoon vanilla extract
- 2 cups buttermilk
Key Lime Filling:
- 1 (8 oz) package cream cheese, softened
- 1/2 cup sweetened condensed milk
- 4 oz key lime juice
Key Lime Buttercream:
- 1 cup butter softened
- 6-8 cups powdered sugar
- 1/2 cup Key Lime Filling
- 1/4 cup key lime juice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Graham Cracker Crumble:
- 2 graham cracker rectangles crumbled
- 2 tablespoons butter melted
- 1 tablespoon light brown sugar
Instructions
To make the cupcakes:
- Preheat the oven to 350ºF. Line 36 muffin tins with cupcake liners.
- In a bowl, combine the flour, baking powder and salt. Set aside.
- In a large bowl, or the bowl of a stand mixer, beat the sugar and the butter together on medium speed until combine. Add in the eggs, one at a time, scraping down the sides of the bowl as needed. Add the the zest and the vanilla and beat to combine.
- With the mixer on low speed, add 1/3 of the flour mixture. When it’s almost mixed in, add half of the buttermilk, followed by an additional 1/3 of the flour, and then the final buttermilk. Then mix in the remaining flour. Continue to beat just until it is blended.
- Divide the batter evenly between the prepared muffin tins, filling each about 2/3 full.
- Bake until a tester inserted in the middle of the cupcakes comes back with just a few crumbs, about 15 to 18 minutes. Cool in the pans for 5 minutes before removing to a cooling rack to cool completely.
To make the filling:
- In a bowl, beat the cream cheese until smooth.
- Add the sweetened condensed milk and lime juice and beat to combine.
- Reserve 1/2 cup of the filling for the buttercream, and refrigerate the remainder until ready to use.
To make the buttercream:
- Beat the butter in a large bowl until light.
- Add in 3 cups of the powdered sugar, the reserved key lime filling, the lime juice, vanilla and salt and continue to beat until combined.
- Gradually add more powdered sugar, 1/2 cup at a time, until the buttercream is smooth and thick.
To make the graham cracker crumble:
- Preheat the oven to 350ºF.
- Line a baking sheet with foil.
- In a small bowl, combine the graham cracker crumbles, the melted butter and the brown sugar.
- Spread out on the baking sheet into a thin layer.
- Bake for 4 to 6 minutes, just until golden, then remove from the oven.
- Allow it to cool completely, then crumble into small pieces.
To assemble the cupcakes:
- When the cupcakes are cool, use a sharp knife to cut a cone out of the center of each cupcake, reserving the cut piece. (I will usually cut off the cone end and discard that, leaving just the circle to cover the filling once filled.) Fill the cupcake with some of the key lime filling, then replace the cut out piece back onto the cupcake.
- Pipe the buttercream onto the cupcakes, then garnish with the graham cracker crumbles.
Sharon Cole says
How do you think these would freeze?
Deborah says
I haven’t tried, so I can’t say for sure, but I would guess that they would freeze fine.
Anna says
I made these for a party and they were a hit. I thought it looked a bit complicated but it was actually pretty simple with your instructions. Beautiful presentation too.
Dee Nadjkovic says
My husband loves Key Lime… these are INCREDIBLE. Labor intensive and worth every second. The graham crumb topping is what truly sets these flavors off. I sprinkled the last of my lime zest on the cupcake tops as well. I wonder how it would work out if you mixed a little zest WITH the crumb after it’s cool? Amazing. Thank you so much.
Dee Nadjkovic says
I’m mystified by people saying they didn’t like the cake. My cake turned out PERFECTLY. VERY light and fluffy with a very soft crumb.
FoodieGirl says
I love all things key lime and the filling/frosting were really good! I did not care for the cupcake itself, however. I have a vanilla cake recipe I use for Boston creme pie and would probably opt to use that next time, adding some key lime juice to that recipe. Thank you for sharing it…it’s definitely a keeper!
Heather says
My cupcakes looked exactly like yours – however I thought they were dense and sticky instead of fluffy. It’s like they didn’t rise because the batter was too heavy with not enough rising agent. I don’t like my cupcakes this way. I think I’ll try with a light vanilla cupcake recipe because the key lime frosting and filling does sound nice. The cupcake itself was disappointing.
Kat Eiring says
DELICIOUS cupcakes! Cupcakes, filling and buttercream were perfect! The crumble on top sent us over the edge! Thank you for a fantastic recipe!
Cassie VanScoyoc says
Everyone loved these cupcakes! They are the perfect 5-element cupcakes: Buttery, Tangy, Fluffy, Creamy, and Crunchy! 🙂
Percy says
This recipe was amazing! Very easy to follow along with! Thank you!
Clementine says
I make my fiancé a key lime pie for his birthday every year and I wanted to try something different this year…..he told me it was the best dessert he’s ever had! This is a great recipe with clear directions, and the cupcakes have an excellent balance of flavors. Simply wonderful, will definitely make again! `
Nikki Walls says
Great recipe and easy to follow. The cupcakes were excellent!! One part I did note was that the frosting asked for vanilla in the instructions but vanilla was not listed in the ingredients for the frosting. I just skipped the vanilla and the frosting came out fabulous! Thanks for the share!
Tartelette says
Very tempting!
veron says
I love a good cupcake and this looks utterly delicious!
Rhea says
Oh, my god, key lime. Yum. We have a new cupcake shop here in the Boston area.
Beth G. says
YUM! I love key lime!! These look amazing 🙂
Maryann says
Great job. Those cupcakes look delicious 🙂
kellypea says
Mmmm…another post with citrus. Clearly, I’ve not been involved in some blog event out there (sniff, sniff!). These cupcakes are beautiful. And with creme in the center. Goodness. My tastebuds are really reacting.