Description
Delight in the zesty and creamy flavors of these homemade Key Lime Cupcakes featuring a tangy key lime curd center and a luscious cream cheese frosting, perfectly balanced with a hint of graham cracker crunch. These cupcakes make a refreshing and elegant dessert, ideal for any occasion.
Ingredients
Key Lime Curd
- 1/2 cup granulated sugar
- 1 teaspoon key lime zest
- 3 large egg yolks
- 1/2 cup key lime juice
- 1/4 teaspoon kosher salt
- 1/4 cup unsalted butter, cut into chunks
Cupcakes
- 1/2 cup unsalted butter (melted)
- 1 cup granulated sugar
- 1 tablespoon key lime zest
- 2 large eggs (room temperature)
- 2 tablespoons key lime juice
- 1 1/2 cups cake flour (can substitute all-purpose flour)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup sour cream (can substitute plain full-fat yogurt)
Cream Cheese Frosting
- 1 cup unsalted butter (room temperature)
- 4 ounces cream cheese (room temperature)
- 3 1/2 cups powdered sugar
- 2 tablespoons key lime juice
Garnish
- Graham cracker crumbs
- Key lime slices
- Key lime zest
Instructions
- Make the Key Lime Curd: Create a double boiler by simmering 1-2 inches of water in a small saucepan and placing a heatproof glass bowl on top without touching the water. Combine egg yolks, granulated sugar, key lime juice, key lime zest, and salt in the bowl. Whisk constantly for 10-15 minutes until the mixture thickens to a consistency like hollandaise sauce. If not thickening, increase heat slightly or finish thickening over direct heat briefly. Remove from heat and whisk in butter chunks until smooth. Optionally, strain through a fine mesh sieve, then cool to room temperature and refrigerate for up to a week.
- Prepare Cupcake Batter: Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with liners. In a medium bowl, mix sugar and key lime zest to infuse flavor. In a large bowl, whisk together cake flour, baking powder, and salt. In another bowl, whisk melted butter and zest-infused sugar, then add eggs and key lime juice until combined. Gradually mix in half of the flour mixture, followed by sour cream, then the remaining flour mixture, stirring until smooth.
- Bake the Cupcakes: Divide batter evenly into cupcake liners, filling each about halfway (roughly 1/4 cup per liner). Bake at 350°F for 18-22 minutes or until a toothpick inserted comes out clean. Remove from oven and cool on a wire rack completely.
- Fill the Cupcakes: Use a cupcake corer or knife to remove the center from each cooled cupcake. Fill each cavity with 1-2 teaspoons of the chilled key lime curd.
- Make the Cream Cheese Frosting: In a stand mixer fitted with a paddle attachment, beat softened butter and cream cheese together until very smooth. Gradually add powdered sugar and mix on low speed until combined. Slowly add key lime juice, then increase mixer speed to high and beat for 3-4 minutes until light and fluffy.
- Frost and Garnish: Frost each filled cupcake generously with the cream cheese frosting. Sprinkle graham cracker crumbs on top and garnish with thin key lime slices and extra key lime zest for a fresh, decorative finish.
Notes
- Making the key lime curd a day in advance allows it to fully set and develop deeper flavor.
- Using room temperature eggs and butter results in a smoother batter and frosting.
- If cake flour is unavailable, all-purpose flour can be used as a substitute with good results.
- Ensure cupcakes are completely cooled before filling and frosting to prevent melting and sliding.
- Leftover key lime curd can be enjoyed with scones, crepes, or as a spread.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
