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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