Key Lime Cupcakes
These Key Lime Cupcakes are a light buttery cupcake with key lime filling topped with a rich and delicious key lime buttercream frosting.
I’ve been on a citrus dessert kick lately. I recently posted a recipe for orange cupcakes that I’m equally obsessed with, so definitely try that recipe if you haven’t already! The great thing about this recipe is that you can “cheat” and use a box cake mix for the cupcake base to save some time.
A Tip To Make Boxed Cake Mix Taste Homemade
Substituting whole milk for water in a boxed cake mix will give you better results so your cheater cupcakes taste more like they were whipped up from scratch. You can also add a couple of tablespoons of key lime juice to the boxed cupcake batter, just be sure to take away 2 tbsp of the milk that you are replacing.
The creamy key lime filling is what gives the cupcake so much flavor, along with the amazing key lime frosting. If you want to make these completely from scratch, then use the cupcake recipe for the orange cupcakes and use freshly squeezed lime juice instead of the orange juice in the recipe. I would also leave out the orange extract and use all vanilla extract instead.
I used Nellie & Joe’s Key West Lime Juice in this recipe with great results. It is not the same as using bottled lime juice in the produce section, it has a different flavor. Not to mention, it’s a whole lot easier than squeezing juice from tiny fresh key limes!
How To Make Key Lime Cupcakes
For The Cupcakes:
- 1 box butter golden cake mix (prepared according to package directions for 24 cupcakes)
For The Filling:
- 1 tsp fresh lime zest (optional)
- 1/2 cup key lime juice
- 14 oz can sweetened condensed milk
For The Frosting:
- 2 sticks butter, softened
- 5 cups confectioners sugar, sifted
- 2 tbsp vanilla extract
- 3 tbsp key lime juice
- 1 tsp fresh lime zest
- 3 tbsp half and half
Directions:
Make boxed cake mix per package directions and bake into 24 cupcakes. While cupcakes are cooling, first make the filling.
Whisk together 1/2 cup key lime juice and the sweetened condensed milk. Place filling mixture inside a piping bag with a Wilton #230 filling tip attached. The tip looks like this…
While holding a cupcake in one hand, use the other hand to insert the cupcake filling tip in the middle of the cupcake. Slowly pull the tip up and out as you feel the cupcake start to expand. Repeat with remaining cupcakes.
Next, make the frosting. In a mixing bowl, cream softened butter and 1 cup powdered sugar until blended. Add lime zest, vanilla, lime juice and half and half. Slowly add remaining sugar, one cup at a time, until frosting is creamy and smooth.
Pipe frosting onto cupcakes and garnish with any remaining lime zest, if desired. Store cupcakes in a sealed container in the refrigerator and set out to come to room temperature before serving.
Key Lime Cupcakes
Ingredients
- 1 box Butter golden cake mix *baked into 24 cupcakes according to package directions
- For The Filling:
- 1 tsp fresh lime zest
- 1/2 cup key lime juice
- 14 oz can sweetened condensed milk
- For The Frosting:
- 16 tbsp butter (2 sticks) softened
- 5 cups confectioners sugar sifted
- 2 tbsp vanilla extract
- 3 tbsp key lime juice
- 1 tsp fresh lime zest
- 3 tbsp half and half
Instructions
- Make boxed cake mix per package directions and bake into 24 cupcakes.
- While cupcakes are cooling, first make the filling.
- Whisk together 1/2 cup key lime juice and the sweetened condensed milk.
- Place filling mixture inside a piping bag with a Wilton #230 filling tip attached. While holding a cupcake in one hand, use the other hand to insert the cupcake filling tip in the middle of the cupcake. Slowly pull the tip up and out as you feel the cupcake start to expand. Repeat with remaining cupcakes.
- Next, make the frosting.
- In a mixing bowl, cream softened butter and 1 cup powdered sugar until blended. Add lime zest, vanilla, lime juice and half and half. Slowly add remaining sugar, one cup at a time, until frosting is creamy and smooth.
- Pipe frosting onto cupcakes and garnish with any remaining lime zest, if desired.
- Store cupcakes in a sealed container in the refrigerator and set out to come to room temperature before serving.
Notes
Nutrition
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