Easy No-Fail Key Lime Cupcake Recipe

Key lime pies are so good and very addicting, it’s the perfect balance of sweet, tangy, and creamy. It’s a very delicious treat that you’d want to eat every day if you can, but if you want to make something better, then you have to check out this recipe by sweetco0kiepie on YouTube!

RELATED: How to Make Authentic Key Lime Cheesecake

I never thought that key lime pies could come in cupcake forms, too, but I’m so glad that they do! I enjoy eating these cupcakes for a snack, dessert, and even for breakfast, you can eat them any time you want. Watch the video tutorial now to learn how.

Ingredients for Key Lime Cupcakes:

Lime Curd

• 2 eggs
• ½ cup of sugar
• 1/3 cup of lime juice, heaping
• 1 tbsp of lime zest
• 3 tbsp of butter

Swiss Meringue Buttercream

• 4 egg whites
• 1½ cups of sugar
• 1 cup of unsalted butter, softened
• 1 tsp of vanilla extract

Lime Cupcakes

• 1 cup of cake flour
• ½ cup of all-purpose flour
• 1½ tsp of baking powder
• ¼ tsp of salt
• ½ cup of unsalted butter
• ¾ cup of sugar
• 2 eggs
• 1½ tsp of vanilla extract
• 2 tbsp of lime zest
• ¼ cup of lime juice
• 1/3 cup of milk

How to Make Key Lime Cupcakes:

Lime Curd

1. In a large heat-proof bowl, add the eggs, sugar, and lime juice, then break the yolks, and whisk them until well combined. Place the bowl over a saucepan filled with an inch of simmering water, then whisk the mixture continuously until it starts to thicken, and then remove the bowl.
2. Add in the lime zest and butter, then give them a quick whisk until melted, and then transfer the curd to a shallow dish. Cover it with plastic lightly pressing it down to make sure that it touches the surface and no skin forms, then place it in the refrigerator, and let it chill until needed.

Buttercream

1. In another heat-proof bowl, add the sugar and egg whites, then whisk them until well combined, and place it over a pot or saucepan filled with an inch of simmering water.
2. Continue whisking until smooth, then transfer it to a stand mixer, and whip them over high speed for a couple of minutes until very thick and glossy.
3. Add the butter one at a time followed by the vanilla extract while mixing continuously, then transfer it to a piping bag, and set it aside for later.

Cupcake Batter

1. In a mixing bowl, sift over both flour with the baking powder and salt, then give them a quick mix, and set the mixture aside. In a separate bowl, add the softened butter, then beat until light and fluffy, add the sugar, and continue to mix. Add the eggs one at a time while mixing continuously, then add the vanilla extract, and 1/3 of the flour mixture alternately with the lime juice and milk.
2. Mix them well in between each addition, then scrape the sides, and give them a quick mix. Line the cupcake pan with cupcake liners, then fill each about 3/4 of the way full, then place them in an oven preheated at 350°F, and allow them to bake for about 18 to 20 minutes or until a toothpick inserted at the center comes out clean.
3. Take the lime curd off the freezer and transfer it to a piping bag, then core the center of each cooled cupcake, and pipe some lime curd into the hole. Close the hole with the same piece that you remove, then pipe the buttercream on top, garnish with small lime slices, and sprinkle Graham cracker crumbs. Serve and enjoy!

*All these images are credited to sweetco0kiepie via YouTube. Give her channel a visit and subscribe for more! 

Easy No-Fail Key Lime Cupcake Recipe