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 filled with Key Lime Curd
Ingredients
Cupcakes
- 1/2 lb of butter room temp
- 1 1/2 cups of white granulated sugar
- 4 large egg yolks
- 1 cup of sour cream
- 2 cups sifted flour
- 1 Teaspoon baking soda
- 1/8 teaspoon salt
- 1 teaspoon key lime juice (Nellie and Joe’s)
- 1 teaspoon almond flavor
- 4 large egg whites beaten fluffy not stiff
Frosting
- 1/2 lb of softened butter
- 3 cups of sifted powdered sugar
- 1 Tablespoon of vanilla extract
- 1 teaspoon of lime oil or Key lime juice to taste
- 1/8 teaspoon of salt
- 1/4 cup graham cracker crumbs
Instructions
- 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
Notes
Nutrition
amygm says
Oh wow, these look just scrumptious! I love Key Limes!
Candi says
They are so delicious Thanks for stopping by.
Francene says
This sound so delicious. Great flavor.
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singlemotherahoy says
What is the difference between key limes and… just limes?
Sorry, I'm British and also rather uncultured. I've always wondered!
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Candi says
They are smaller and a little more tart.
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May says
Wow, these look delicious! I can't wait to make some of these. I'm stopping by from the Gingham & Roses link up!
Cindy Howell says
This look really yummy! I love lime flavor, even in desserts.
Thank you so much for sharing at last week's Super Saturday Afternoon Tea Link-Up!!!
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Theresa says
Hi Candi, I love Key Lime! And cupcakes are one of our favorite treats, yet I haven't made Key Lime cupcakes yet. Pinning to my baking board to try your recipe this spring.
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Audrey says
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!