Key Lime Cupcakes

Key Lime Cupcakes
Denise Bustard
  • Yield: 18 servings
  • Prep: 40 min
  • Cook: 18 min


3/4cup butter, softened
1 3/4cups granulated sugar
4tablespoons key lime zest
3 eggs
1/4cup key lime juice
3cups cake flour
1teaspoon baking soda
1 1/2cups buttermilk
White Chocolate Frosting
2/3cup white chocolate chips
1/3cup whipping cream
1/2cup butter, softened
1teaspoon vanilla extract
3 1/2cups icing sugar



  1. Preheat oven to 350F. In a large bowl, combine butter, sugar, and lime zest until light and fluffy. Add eggs and lime juice and mix well.
  2. In a separate bowl, combine flour and baking soda. Add 1/3 of  flour mixture to wet mixture, mix well, then add half of the buttermilk and mix well. Continue to add in alternating portions until all buttermilk and flour is added and mixed well.
  3. Spoon into paper-lined muffin pans, filling until almost full (they won’t rise too much). Bake for 18 minutes or until a toothpick comes out clean. Allow to cool 10 minutes in muffin pans before transferring to a wire rack to cool completely. Ice cupcakes using a knife or an icing bag fitted with a 1-inch star tip. Sprinkle with pistachios.

White Chocolate Frosting:

  1. Combine white chocolate chips and whipping cream in a microwave-safe bowl. Microwave on high for 30 second intervals, stirring to combine in between. Repeat until cream-chocolate mixture is completely combined and smooth. Allow to cool completely.
  2. In a medium bowl, beat together cream-chocolate mixture with butter and vanilla until completely mixed. Add icing sugar one cup at a time, until frosting is light and fluffy.

This recipe originally appeared as Key Lime Cupcakes with White Chocolate Frosting and Salted Pistachios on