Ingredients
2 ½ cups all-purpose flour
1 ¾ cups granulated sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, softened
2 large eggs, room temperature
1 teaspoon pure vanilla extract
½ cup key lime juice, freshly squeezed
2 tablespoons key lime zest, finely grated
1 cup heavy cream or milk (for frosting)
4 cups powdered sugar, sifted
Instructions
Preheat oven to 350°F (175°C). Line a cupcake tin with paper liners.
In a medium bowl, whisk together flour, baking powder, salt.
In a separate large bowl, cream softened butter and granulated sugar until light and fluffy.
Beat in eggs, one at a time, then mix in vanilla extract and key lime zest.
Gradually add the dry ingredients to the wet mixture, alternating with key lime juice, beginning and ending with the dry ingredients. Fold gently until just combined.
Distribute the batter evenly among the cupcake liners.
Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
Allow cupcakes to cool completely before making the frosting.
In a large bowl, sift powdered sugar. Add softened butter and mix on medium speed until smooth.
Gradually add key lime juice and zest, mixing until well combined. If needed, add heavy cream or milk to adjust consistency.
Frost cooled cupcakes and serve.
Notes
For a more tender texture, substitute all-purpose flour with cake flour.
Ensure ingredients are at room temperature for the best results.
Freshly squeezed key lime juice is crucial for authentic flavor.
Store frosted cupcakes in an airtight container in the refrigerator for up to two days.
- Prep Time: 30
- Cook Time: 20
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 325
- Sugar: 25g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Carbohydrates: 42g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 40mg