Key Lime Cupcakes filled with Key Lime Curd

A tangy citrus-flavored cupcake filled with key lime curd will be a welcome addition and soon become your new favorite cupcake and go-to dessert.

You can say I’m crazy about these Key Lime Cupcakes filled with Key Lime curd, they are so tangy. First, the pale green cupcakes look so pretty and then when you bite into it, you get a big dollop of Key Lime Curd.

Spring is the perfect time of year for this creative cupcake recipe, you should find plenty of citruses to use, like for these Lemon Cupcakes or lemon bars. 

Here is an informative article In case you wanted to know the difference between limes and key limes are.

These treats would also be perfect for your next tea party. I like to use mini cupcakes for my tea parties and I put 3 small desserts on a plate. I usually place a cupcake, maybe a chocolate-dipped strawberry and then either a cookie or a mini cheesecake.

Key Lime Cupcake Recipe

Key Lime Cupcakes with zest
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4.67 from 3 votes

Key Lime Cupcakes filled with Key Lime Curd

A zesty cupcake filled with Key lime curd and a dusting a graham cracker crumbs. 
Course Dessert
Cuisine American
Keyword key lime cupcakes, Key Lime Curd
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16 -18 cupcakes
Calories 402kcal
Author Candi Elm


  • 1/2 lb of butter room temp
  • 1 & 1/2 cup of white granulated sugar
  • 4 large egg yolks
  • 1 cup of sour cream
  • 2 cups sifted flour
  • 1 tsp baking soda
  • 1/8 ts salt
  • 1 ts key lime juice (Nellie and Joe’s)
  • 1 ts almond flavor
  • 4 large egg whites beaten fluffy not stiff
  • Frosting
  • 1/2 lb of softened butter
  • 3 cups of sifted powdered sugar
  • 1 TB of vanilla extract
  • 1 ts of lime oil or Key lime juice to taste
  • 1/8 ts of salt
  • 1/4 cup graham cracker crumbs


  • Cream butter and add sugar beating until well blended. Add flavoring and egg yolks to butter mixture and beat well. Add sour cream and mix well. Fold in dry ingredients. When incorporated remove from mixer and set aside. Beat egg whites in a clean bowl until fluffy. Fold into the batter until well mixed. Do not over mix. Heat oven to 350 degrees and use an ice cream scoop to fill paper cups 2/3 full. Bake for 18 – 20 minutes until light golden.
  • Frosting –
  • Beat softened butter with sifted powdered sugar, 1 cup at a time. Add extracts and salt. Beat for 3 – 5 minutes. Add more extract to taste.
  • Fill with Key Lime Curd and frost when cupcakes have cooled.
  • Optional Dust with graham cracker crumbs
  • Using a citrus zester, zest key limes on top of graham crackers 


Serving: 1g | Calories: 402kcal | Carbohydrates: 36g | Protein: 3g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 117mg | Sodium: 353mg | Potassium: 63mg | Sugar: 23g | Vitamin A: 865IU | Vitamin C: 0.2mg | Calcium: 32mg | Iron: 0.9mg
Key Lime Cupcake with Key Lime Curd on plate with frosting tube
Key Lime Cupcake on plate with frosting tube

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  1. What is the difference between key limes and… just limes?
    Sorry, I'm British and also rather uncultured. I've always wondered!

    Stopping by from Ultimate Blg Challenge!

  2. 5 stars
    Candi, I love anything key lime. These cupcakes look delicious. I am sharing them on Facebook—maybe Amy will make them for me, but I’m thinking that I may not be able to wait that long so I may have to make them myself!

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