Key Lime Cupcakes

It’s a celebratory weekend and I thought I’d serve up the day with something sweet, bright, tart and colorful…

Key Lime Cupcakes!

I’m celebrating my oldest daughter’s visit. I haven’t seen her since October and we have some celebrating to make up for since I couldn’t see her at Thanksgiving or Christmas.

We exchanged presents yesterday and made up for all the hugs we couldn’t have over the months.

I’m celebrating this blog’s ONE YEAR Anniversary!

I can’t believe it! The time has gone by so fast.

I’m thankful for the dear friends I have made.

Friends that have no faces but I feel like I’ve know you for years.

I’m thankful that you take a few minutes out of your busy day to read my musings…

I’m even more thankful for those of you leave comments…

and come back…

and try my recipes!

I’ve learned so much over the year, especially in food photography.

It’s a work in progress and I keep learning something new everyday.

Do one thing everyday that scares you. – Eleanor Roosevelt

I could go on and on but it comes down to my grateful heart!

So here’s to you, to me and to something bright, sweet and colorful!

I got to grab some more hugs in before she leaves.

Key Lime Cupcakes
A Kitchen Muse: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
A bright cheery cupcake topped with cream cheese frosting with the tartness of key limes infused throughout.
  • 1 cup all purpose flour
  • ¾ cup self-rising flour
  • 1 stick unsalted butter, room temperature
  • 1¼ cup sugar
  • 2 large eggs
  • 2½ tablespoons fresh lime juice, squeezed from key limes
  • 1 tablespoon finely grated key lime peel
  • a few drops of green food coloring
  • ¾ cup buttermilk
  • 1 8-ounce package cream cheese, room temperature
  • 1½ cups powdered sugar
  • 1 stick unsalted butter, room temperature
  • 1 tablespoon finely grated key lime peel
  • ½ teaspoon vanilla extract
  2. Preheat oven to 350°F.
  3. Line standard muffin pan with 12 paper liners.
  4. Whisk both flours in medium bowl. Beat butter in large bowl until smooth.
  5. Add sugar; beat to blend.
  6. Beat in eggs 1 at a time, then next 3 ingredients.
  7. Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions.
  8. Fill each liner ⅔ full.
  9. Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes.
  10. Cool 10 minutes. Remove from pan; cool.
  12. Beat all ingredients in medium bowl until smooth.
  13. Spread or pipe over cupcakes.

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6 comments on “Key Lime Cupcakes

  1. Carol Rives on said:


    Those cupcakes look outstanding, as well as delish!!!! So glad that you are getting to have a nice visit with your oldest daughter; cherished time, no doubt!

    Congratulations on your one-year anniversary of your blog! Please keep the beautiful photography and tasty treats coming ~ just love your site!

  2. Sasha @ The Procrastobaker on said:

    Beautiful cupcakes, those wrappers are gorgeous too! My goodness, i truly dont think you can beat citrusy flavours and this looks just wonderful :) congratulations on your blogiversary! You have such a lovely site indeed

    • A Kitchen Muse on said:

      Thanks Sasha – I got the wrappers at Jo Ann Fabrics….they are perfect for these cupcakes! Thanks so much for stopping by!

  3. These look amazing! I can’t wait to make these. I love the look of the frosting. How did you pipe it?

    • A Kitchen Muse on said:

      Hi Megan – I used a #33 tip, beginning around the edges of the cupcake – pipe the frosting in petal shapes like on a daisy. Continue around until you finish in the middle. Make sure to chill the frosting a bit before piping so it holds its form.

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