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Key Lime Pie Cupcakes Recipe

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5 from 59 reviews

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.

Ingredients

Scale

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

Find it online: https://tastybynova.com/key-lime-pie-cupcakes-recipe/