Key Lime Cupcakes
How about an easy dessert that tastes like key lime pie but is much easier to make? Meet my Key Lime Cupcakes—soft, fluffy (like a light cake), and bursting with lime flavor. I top them with a tangy cream cheese frosting that packs even more lime and features a fun lime-colored swirl.

Everyone loves a good cupcake, and I never shy away from a fun themed one. I’ve made Red, White, and Blue Firework Cupcakes (very patriotic) and Halloween Spider Cupcakes (very spooky). These particular cupcakes have a more refined, elegant theme that’s perfect for summer, and they’ve been one of my most popular recipes since 2017.


Featured Comment:
“These were perfection. I brought them to a work event and I was asked if I would take orders for these in the future. Highly recommend” – K Costello
Table of contents
Ingredients
For the cupcakes:
- Flour
- Baking powder
- Salt
- Unsalted butter
- Sugar
- Eggs
- Milk
- Vanilla extract
- Key lime juice
- Key lime zest
For the frosting:
- Cream cheese
- Butter
- Powdered sugar (confectioners/icing sugar)
- Key lime juice
- Key lime zest
- Green food coloring

What are key limes?
Key limes are a smaller, rounder, and slightly more yellow variety of lime (almost like mini lemons), known for their tart, aromatic juice and distinctive flavor that’s more intense than regular (Persian) limes. They’re famously used in Key lime pie, a classic dessert from the Florida Keys—hence the name “Key lime.”
A few key facts:
- They’re about the size of a ping-pong ball.
- They have thin, slightly yellow-green skin.
- They’re more acidic and aromatic than regular limes.
- They contain more seeds and can be a bit harder to juice.
When is key lime season?
Key lime season usually runs from June to September. But just like key lime pie, we all love to enjoy these treats year-round—and you can, because many supermarkets carry bottled key lime juice. If you can’t find it, regular limes work just fine.
For my friends in the UK and around the world, it’s probably regular lime juice for you. Luckily, you can also find it bottled when fresh limes aren’t in season.

Juicing key limes
Since key limes are smaller than regular limes, they take longer to juice and you need more of them to get the same amount of juice—but the results are worth it because nothing beats freshly squeezed juice. I keep a bottle of key lime juice on hand because there’s nothing more frustrating than dry limes (and yes, it happens).
Lime zesting tip
The zest is the key to that bold lime flavor. Be sure to zest the limes before you juice them—it’s nearly impossible to get zest from a deflated lime, especially a tiny one!
Your eyes aren’t deceiving you—there’s a slight green tint to the frosting. I wanted to give it a hint of lime green, so I added a bit of natural green and yellow food coloring to a small amount of frosting to create a vibrant lime shade. I then spread that colored frosting along the inside of the piping bag before filling it with white frosting. As you pipe, the two mix slightly to create this fun two-tone effect.

Cupcake baking tips
Bring Ingredients to Room Temperature
Butter, eggs, and dairy mix better when they’re not cold, resulting in a smoother batter and better texture.
- Don’t Overmix the Batter
Once you add the flour, mix just until combined. Overmixing can be easily done when using an electric mixer and can make cupcakes dense or tough instead of fluffy. - Use your mixer on low to medium speed. When you add the flour and powdered sugar, it can get messy.
- If using paper liners, buy ones that are labeled ‘greaseproof’. This will ensure they don’t stick to the cupcakes.
- Use a Scoop for Even Sizes. An ice cream scoop helps portion your batter evenly so all your cupcakes bake at the same rate.
- Fill Cupcake Liners ⅔ full. Too much batter can cause overflowing or domed tops. ⅔ full is the sweet spot for nicely shaped cupcakes.
- Preheat Your Oven Fully. Baking in a properly preheated oven (usually 350°F/175°C) ensures your cupcakes rise evenly from the start.
- Don’t Open the Oven Door Too Early. Wait until the cupcakes are nearly done before peeking, or they might sink.
- Use the Toothpick Test. Insert a toothpick into the center—if it comes out clean or with just a few crumbs, they’re done.
- Cool Completely Before Frosting. Even a slightly warm cupcake can melt frosting and make a mess. A wire rack is best.
Storing cupcakes
Keep cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate if they have perishable frosting (like cream cheese).
If you’ve made my Key Lime Cupcakes please leave a star rating in the recipe card. You can also leave a comment or ask a question below.
Key Lime Cupcakes

Key lime cupcakes have all the flavors of key lime pie in a pretty little cupcake. Bright and fresh lime flavor that’s a little tart, a little sweet, that make for a bright summery dessert.
Ingredients
- For the cupcakes:
- 1 ½ cups (188 grams) all-purpose/plain flour, sifted
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 8 tablespoons/½ cup (113 grams) unsalted butter, softened at room temperature
- ¾ cup (150 grams) granulated sugar
- 2 large eggs, room temperature
- ½ cup (118ml) whole milk, room temperature
- 1 teaspoon vanilla extract
- 4 tablespoons key lime zest (about 8 small limes)
- ⅓ cup (78 ml) tablespoons key lime juice
- For the frosting:
- 8 ounces (226 grams) cream cheese, softened at room temperature
- 8 tablespoons (113 grams) unsalted butter, softened at room temperature
- 2 cups (240 grams) powdered/confectioners/icing sugar
- 2 tablespoons key lime zest
- 1 tablespoon key lime juice
- Green and yellow food coloring (optional)
Instructions
For the cupcakes:
- Preheat oven to 350°F (178°C) and place a rack in the center of the oven.
- Line a 12-muffin tin with greaseproof liners (these are best so the cupcakes don’t stick).To a bowl, add the flour, baking powder and salt, mix well.
- To a large mixing bowl add the butter and sugar and beat until light and pale using an electric mixer until the butter is lighter in color and fluffy (about 2-3 minutes), scrape the sides down as needed. Add the eggs, one at a time and beat until mixed. Add the ½ the milk and vanilla, mix well. Add the key lime juice and zest, beat until well mixed. Scrape the sides of the bowl to incorporate into the batter.
- Add ½ of the flour mix and mix on slow speed until just mixed (scraping the sides of the bowl). Add the rest of the milk and mix. Add the rest of the flour and mix just until the flour is incorporated. Switch to using a spatula and gently fold until all the flour is all mixed, do not over mix.Use an ice cream scoop to add divide the batter between all the cups, just over ½ full.
- Bake for 20-25 minutes until the top does not look wet (the time will depend on how your oven is calibrated). Gently press the top of a cupcake — if it springs back, they’re done. When a toothpick inserted in the center it should come out clean.
- Remove from the oven and allow to cool in the pan until you can handle them (they will be soft), then remove and cool fully on a wire rack.
For the frosting:
- Beat the cream cheese and butter with an electric mixer. Slowly add powdered sugar while beating. Add lime juice zest. Don’t over mix or it will be too soft to pipe.
- To get the two-tone piping, transfer 2 tablespoons of the frosting to a separate bowl and mix with the green and yellow coloring until it is lime green.
- Refrigerate the frosting for 30 minutes to make it firm for piping
- Add the piping tip of choice to a piping bag (I used a 1M star tip). Hold the tip and turn the bag inside out over your hand, add the green frosting to one side of the bag, close to the tip. Use a separate spoon to add the white frosting to the other side of the bag. Whatever ratio you use, you want more white than green. Pipe onto the cupcakes.
- More cupcake baking tips.
Notes
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 401Total Fat 23gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 8gCholesterol 92mgSodium 248mgCarbohydrates 46gFiber 1gSugar 32gProtein 4g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.
44 Comments on “Key Lime Cupcakes”
Can I made these cupcakes ahead of two weeks? Is it possible to freeze bases , if yes, how to do that? Thank you.
You can freeze the unfrosted cupcakes for up to 3 months. Once baked, cool completely then wrap well, individually, in plastic wrap and freezer bags. Defrost at room temperature, then either frost right away or store in the fridge until ready to frost. Enjoy.
Could you tell me how many limes I should buy? I am tripling the recipe… I’m thinking maybe three bags’ worth.. ? hmmmmm
It’s hard to estimate how many limes you would need, as some limes can be dry and give off very little juice and key limes are quite small. I would use these for the zest, zest them before juicing. Should you get juicy limes, I would say about 18-20. Let me know if you have any other questions, enjoy 😊
When I added the lime zest and the lime juice, the liquid massively curdled. What did I do wrong?
It is likely that your milk and eggs were too cold.
These were perfection. I brought them to a work event and I was asked if I would take orders for these in the future. Highly recommend
What a lovely compliment for you. I’m glad they were a hit.
Excellent limey cupcakes. I followed the recipe exactly as written and was blown away by how tender, moist, and limey these cupcakes came out. The recipe was very easy to follow and turned out as promised. Oh I actually did make one minor substitution in the frosting- i used a teaspoon of citric acid powder instead of the lime juice which kinda ratchets up the sourness, but this recipe is perfect and doesn’t need embellishment.
I like your customizing, thanks for sharing.
I live in South Florida and key limes are everywhere, I have not seen such a clever beautiful representation of what South Florida is besides key lime pie!
I did it! Thanks for the wonderful inspiration, I did switch it up a bit with coconut frosting instead but still piped in the green and white together, they’re beautiful! My first try at using the piping, I just love coconut and lime together and did not see anything appealing except for these beautiful cupcakes!
That’s a delicious idea, thank you for sharing and I’m glad you were able to make them pretty.
Delightful cupcakes. They bake up so nicely with the perfect amount of lime flavor. I had to stop my kids from eating the frosting from the bowl before decorating. I didn’t do the two-tone, but my kids didn’t care, they inhaled them!
Just made these for my sons birthday and they came out delish, if I could post a picture I would! The cake portion is the perfect texture, love it.
I’m so happy to hear this. I hope he had a lovely birthday and I wish you could post a pic too. Thank you for the feedback.
I haven’t made these yet. Could I use Nellie &Joe’s key lime juice instead? Would I use the same amount as I would if I used fresh key lime juice?
Thank you
Yes, bottled key lime juice will work, using the same amount. Enjoy.
Is the frosting stable to sit at room temp? If so, what timeframe? Thanks 🙂
The frosting can sit at room temperature for up to 3 days. Enjoy.
Can I use 2% milk for this recipe
2% milk should work just fine. Let me know if you have any more questions, enjoy 🙂
Do use use regular milk or buttermilk?
I use regular whole milk, but you can use buttermilk if you wish. Enjoy.
The cupcakes turned out simply delicious!
Thank you for the recipe!🧁
I’m so glad you enjoyed the cupcakes, thank you for the feedback.
Can I substitute gluten-free flour?
Thanks so much.
I do not have a gluten-free cupcake recipe, but you can find a good gluten-free recipe and apply it to this recipe. You can use my frosting recipe for the gluten free cupcakes. I hope this helps.
I made these key lime cupcakes yesterday. They turned out AMAZING. Especially grateful as this was the second recipe I tried. The first one from another baker was a big fail.
I’m so happy you found my recipe and you had better luck than the first one. Thank you for leaving the feedback.
Can’t wait to try for a summer party! They look yum!
Thank you, enjoy 🙂
making these for mothers day hope it works out
Enjoy the cupcakes. Let me know if you have any questions.
Hi! This recipe looks great- could I use normal limes instead if key limes?
Yes, the cupcakes are just as good using regular limes. I hope you enjoy them
I just made a practice batch of these that I plan on bringing to my moms surprise birthday this weekend (she loves key lime). I tasted the batter before baking and the lime flavor is so good, cupcakes came out perfect now I just have to get the frosting right 🙂
I am a big fan of practicing a new recipe (especially when it comes to baking) and I’m glad you’re happy with them. I hope your mom enjoys her birthday.
Halved the recipe to make six and used real key limes! So delish and very limey
These turned out excellent!!! I’ve given out the recipe to several that asked for it. I didn’t do the 2 tone frosting but still very good.
Can you make this receipe in a 9×13 pan
Hi Sandy, I haven’t and I haven’t measured the amount of batter to know for sure if it would work.
Love key limes and these cupcakes look gorgeous!. Such a great flavor. And the frosting looks so delicious!
These would definitely be a hit at any party, Janette. I love the green stripe in the frosting!