Description
These Key Lime Pie Cupcakes are a fun and tangy twist on the classic dessert! With a zesty key lime flavor, light and fluffy texture, and a creamy whipped topping, they make the perfect treat for any occasion.
Ingredients
- All-Purpose Flour: 1 ¾ cups
- Granulated Sugar: 1 cup
- Unsalted Butter: ½ cup (softened)
- Eggs: 2 large
- Baking Powder: 1 teaspoon
- Salt: ½ teaspoon
- Fresh Key Lime Juice: ½ cup
- Key Lime Zest: 2 teaspoons
- Heavy Whipping Cream: 1 cup (for frosting)
Instructions
- Preheat Oven
Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners. - Combine Dry Ingredients
In a bowl, whisk together flour, baking powder, and salt. Set aside. - Cream Butter and Sugar
In a large bowl, beat softened butter and sugar together until light and fluffy (3-4 minutes). - Add Eggs
Add eggs one at a time, beating well after each addition. - Add Wet Ingredients
Stir in fresh key lime juice and zest until just combined. - Combine Wet and Dry
Gradually add dry ingredients to the wet mixture, mixing until smooth. - Fill Cupcake Liners
Fill each cupcake liner two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean. - Whip Cream and Frost
Once cupcakes are cooled, whip heavy cream into soft peaks and frost each cupcake.
Notes
- Use freshly squeezed key lime juice for the best flavor.
- Make sure the butter is softened to room temperature for easy mixing.
- Store cupcakes in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 270
- Sugar: 22g
- Fat: 15g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g