Key Lime Pie Cupcakes Recipe

Introduction

These Key Lime Pie Cupcakes bring the bright, tangy flavor of classic key lime pie into a fun, handheld dessert. With a creamy lime curd center and rich cream cheese frosting, they’re perfect for any occasion that calls for a refreshing treat.

Ingredients

• ½ cup granulated sugar
• ¼ cup bottled Key lime juice (divided)
• 1 large egg
• 1 egg yolk
• 2 Tbsp 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
• 4 cups powdered sugar (approximate; adjust to taste/consistency)
• Graham cracker crumbs
• Thin lime slices (optional, for garnish)

Instructions

1. Step 1: Prepare the Key Lime Curd. In a small saucepan, whisk together granulated sugar, ¼ cup Key lime juice, 1 whole egg, and 1 egg yolk. Place the saucepan over medium-low heat and stir constantly for 5–7 minutes, until the mixture thickens enough to coat the back of a spoon. Remove from heat and stir in the chilled butter pieces until melted. Transfer to a bowl and cover tightly with plastic wrap pressed directly onto the surface. Refrigerate until cool.
2. Step 2: Make the Cupcakes. Preheat your oven to the temperature indicated on the cake mix box (usually 350°F/177°C). Line two standard cupcake pans with paper liners. Prepare the white cake mix batter according to the package instructions. Fill each cupcake liner about two-thirds full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool in the pan briefly, then transfer to a wire rack to cool completely before filling or frosting.
3. Step 3: Prepare the Cream Cheese Frosting. In a large bowl, beat the softened butter and cream cheese together on medium speed until smooth and creamy, about 2 minutes. Add additional ¼ cup Key lime juice, then gradually beat in powdered sugar on low speed. Increase to medium-high speed and whip until the frosting is light and fluffy. Adjust sweetness or lime juice as desired.
4. Step 4: Assemble & Decorate. Once cupcakes are cool, use a small knife or apple corer to remove a small “well” from the center of each cupcake. Spoon or pipe about a teaspoon of chilled Key lime curd into each well. Pipe or spread cream cheese frosting on top. Finish by sprinkling graham cracker crumbs over the frosting and garnish with thin lime slices if desired.

Tips & Variations

• For extra lime flavor, zest a lime into the cream cheese frosting before beating.
• Use fresh Key limes instead of bottled juice for a brighter, fresher taste.
• Try substituting salted butter with unsalted and adding a pinch of salt to balance flavors.
• To make a gluten-free version, use a gluten-free cake mix and graham cracker crumbs.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days to keep the cream cheese frosting fresh. Allow cupcakes to come to room temperature before serving for best flavor. You can also freeze unfrosted cupcakes for up to 1 month; thaw completely before adding frosting and filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the Key Lime Curd ahead of time?

Yes, the curd can be made up to 3 days in advance and stored in the refrigerator. Just make sure to cover it tightly to prevent a skin from forming.

What if I don’t have an apple corer to remove the cupcake centers?

A small spoon or the tip of a sharp knife works well to carefully scoop out the middle of the cupcakes to create space for the lime curd.

Key Lime Pie Cupcakes Recipe

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These Key Lime Pie Cupcakes combine the tangy, creamy flavor of classic key lime pie with the light, fluffy texture of white cake. Featuring a homemade key lime curd filling and a luscious cream cheese frosting infused with key lime juice, these cupcakes are perfect for summer gatherings or anytime you crave a refreshing citrus dessert.

• Author: nova
• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Total Time: 1 hour 15 minutes
• Yield: 24 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Key Lime Curd

• ½ cup granulated sugar
• ¼ cup bottled Key lime juice
• 1 large egg
• 1 egg yolk
• 2 Tbsp salted butter, cut into pieces and chilled

Cupcakes

• 1 (15–16 oz.) box white cake mix (plus required ingredients per box, usually eggs, oil, and water)

Cream Cheese Frosting

• 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)

For Decorating

• Graham cracker crumbs
• Thin lime slices (optional)

Instructions

1. Prepare the Key Lime Curd: In a small saucepan, whisk together granulated sugar, Key lime juice, 1 whole egg, and 1 egg yolk. Place the saucepan over medium-low heat, stirring constantly for about 5–7 minutes, or until the mixture thickens enough to coat the back of a spoon. Remove from heat and stir in chilled butter pieces until melted. Transfer the curd to a bowl, cover it tightly with plastic wrap pressed directly onto the surface, and refrigerate until cool.
2. Make the Cupcakes: Preheat the oven to the temperature indicated on your white cake mix box, usually 350°F (177°C). Line two standard cupcake pans with paper liners. Prepare the cake batter according to the package instructions. Fill each cupcake liner about two-thirds full and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Cool cupcakes in the pans briefly, then transfer to a wire rack to cool completely before filling or frosting.
3. Prepare the Cream Cheese Frosting: In a large mixing bowl, beat the softened butter and cream cheese together on medium speed until smooth, about 2 minutes. Add the Key lime juice, then gradually add the powdered sugar on low speed. Increase to medium-high speed and beat until the frosting is light and fluffy. Adjust the sweetness or lime juice to your preference.
4. Assemble & Decorate: Once cupcakes are completely cooled, use a small knife or an apple corer to remove a small well from the center of each cupcake. Spoon or pipe about a teaspoon of chilled Key lime curd into each well. Pipe or spread the cream cheese frosting on top of each cupcake. Sprinkle graham cracker crumbs over the frosting and garnish with thin lime slices, if desired.

Notes

• Use bottled Key lime juice for consistent flavor, or fresh if available.
• Allow cupcakes to cool completely before adding the curd and frosting to prevent melting.
• Adjust powdered sugar in the frosting to achieve your preferred sweetness and consistency.
• Store assembled cupcakes in the refrigerator and consume within 2-3 days for best freshness.
• Graham cracker crumbs add a nice texture contrast and mimic the pie crust.

Keywords: Key Lime Pie Cupcakes, Key Lime Curd, Cream Cheese Frosting, Citrus Cupcakes, Summer Dessert, Graham Cracker Topping