Key Lime Pie Cupcakes

You know that first bite of key lime pie—the one that’s sweet, tangy, and just melts in your mouth? Well, I turned that into a cupcake! These Key Lime Pie Cupcakes are soft, zesty, and oh-so-good.

I pack these cupcakes with real key lime juice and top them with the creamiest lime frosting. And let’s not forget the graham cracker crumble—it’s like the crust of the pie but crunchy and fun! Every bite is like sunshine in dessert form.

If you love key lime pie, you have to try these. They taste just like the real thing, but in a cute, little cupcake. Plus, they’re super easy to share (or, you know, keep all to yourself!).

Let’s bake a batch together! Grab your ingredients, and I’ll walk you through it step by step.

Why You’ll Love This Recipe

• Tangy & Sweet: Enjoy the irresistible combination of zingy Key lime juice and sugary sweetness in every bite.
• Moist & Soft: Thanks to the easy box cake mix hack, these cupcakes turn out delightfully tender.
• Frosting Heaven: Creamy Key lime-infused frosting offers a delicious balance of flavor and texture.
• Impressive Yet Simple: Despite their show-stopping look, they’re surprisingly easy to whip up.
• Perfect for Gatherings: From birthdays to BBQs, these cupcakes are always a crowd favorite.

Required Kitchen Tools

• Mixing Bowls: At least two—one for the curd and one for the cupcake batter.
• Whisk & Spatula: For blending and folding ingredients smoothly.
• Hand Mixer or Stand Mixer: Helps achieve a fluffy cupcake batter and creamy frosting.
• Saucepan: Needed to cook the Key lime curd.
• Cupcake Pan & Liners: For baking the cupcakes.
• Wire Cooling Rack: Ensures cupcakes cool evenly.
• Piping Bag (Optional): Makes frosting easier to swirl on top.

Ingredients for Key Lime Pie Cupcakes

Here’s what you’ll need to make these sweet and tangy delights (exact measurements are in the recipe card below):

For the Curd & Cupcakes

• Granulated sugar
• Bottled Key lime juice
• 1 large egg + 1 egg yolk
• Salted butter (cut into pieces and chilled)
• 1 box (15–16 oz.) white cake mix (plus whatever ingredients the box mix requires)

For the Cream Cheese Frosting

• Salted butter (room temperature)
• Cream cheese (room temperature)
• Bottled Key lime juice
• Powdered sugar
• Optional Toppings: Graham cracker crumbs and thin lime slices for garnish

Step-by-Step Instructions

1. Prepare the Key Lime Curd

1. Mix the Base: In a small saucepan, whisk together the granulated sugar, bottled Key lime juice, 1 egg, and 1 egg yolk.
2. Cook Gently: Set the saucepan over medium-low heat. Stir constantly until the mixture thickens, about 5–7 minutes. (It should coat the back of a spoon.)
3. Add Butter: Remove from heat and stir in the chilled butter pieces until fully melted and smooth.
4. Chill: Transfer the curd to a small bowl. Cover with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until cool and set.

2. Make the Cupcakes

1. Preheat & Line: Preheat your oven to the temperature recommended on your white cake mix box (usually 350°F/177°C). Line a cupcake pan with paper liners.
2. Prepare Batter: In a mixing bowl, prepare the white cake batter according to the box instructions (often calls for eggs, water, and oil).
3. Fill & Bake: Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake as directed on the box—usually 18–22 minutes, or until a toothpick inserted into the center comes out clean.
4. Cool Completely: Let cupcakes cool in the pan for a few minutes, then transfer to a wire cooling rack. Cool completely before frosting.

3. Make the Cream Cheese Frosting

1. Cream Butter & Cream Cheese: In a mixing bowl, beat the room-temperature butter and cream cheese together on medium speed until smooth and creamy, about 2 minutes.
2. Add Key Lime & Sugar: Add the Key lime juice and gradually beat in the powdered sugar on low speed. Increase speed to medium-high and continue beating until light and fluffy. Adjust lime juice or sugar to achieve desired consistency.

4. Assemble & Decorate

1. Create a Well: Once the cupcakes are cool, use a small knife or apple corer to remove a small portion from the center of each cupcake.
2. Fill with Curd: Spoon or pipe about a teaspoon of chilled Key lime curd into each cupcake’s well.
3. Frost: Pipe or spread the cream cheese frosting on top of each cupcake.
4. Garnish: Sprinkle with graham cracker crumbs and top with a thin lime slice for that key lime pie finish.

Serving Suggestions

• Dessert Centerpiece: Place cupcakes on a tiered stand for a bright, summery presentation.
• Potluck Hero: Their vibrant flavor and color make these cupcakes a hit at any gathering.
• Tea Party Treat: Pair with light beverages like iced tea or lemonade for a refreshing afternoon break.

Storing & Freezing

• Refrigerate: Because of the curd and cream cheese frosting, store cupcakes in an airtight container in the fridge for up to 3 days.
• Freeze (Unfrosted): You can freeze unfrosted cupcakes for up to 2 months. Thaw, then fill and frost as desired.

Storage Tips

• Refrigerate: Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days (the curd and cream cheese frosting are perishable).
• Freeze (Unfrosted): You can freeze unfrosted cupcakes for up to 2 months. Thaw, then fill and frost as desired.

Key Lime Pie Cupcakes FAQs

1. Can I Use Fresh Key Lime Juice Instead of Bottled?
   • Absolutely! If you have fresh Key limes, feel free to juice them. Keep in mind that Key lime juice can be more tart, so taste-test as you go.
2. What If I Don’t Have an Apple Corer?
   • Simply use a small knife to carefully cut out a circle (about 1 inch in diameter) from the center of the cupcake. Make sure not to cut too deeply.
3. Can I Use Regular Lime Juice?
   • Yes. While the flavor is slightly different and less tangy than Key limes, regular lime juice still produces a delicious cupcake.
4. How Far in Advance Can I Make These?
   • You can bake the cupcakes a day ahead, store them (unfilled and unfrosted) at room temperature or in the fridge, and fill/frost the day of serving.
5. Why Is My Curd Not Thickening?
   • Ensure you’re cooking it over medium-low heat and stirring constantly. If it still seems runny, cook for an extra minute or two, until it coats the back of a spoon.

Nutrition with Table Format (Approx. per Cupcake)

Component	Amount
Calories	~ 220–250 kcal
Carbohydrates	~ 30–35 g
Protein	~ 2–3 g
Fat	~ 10–12 g
Saturated Fat	~ 6–7 g
Cholesterol	~ 40–50 mg
Sodium	~ 180–220 mg
Sugar	~ 22–28 g
Vitamin C (from lime)	~ 2–3% DV
Calcium	~ 2–3% DV

Note: Exact nutritional values can vary based on the brand of cake mix and any adjustments made (e.g., different amounts of frosting or curd).

Conclusion

These Key Lime Pie Cupcakes are a zesty, refreshing treat perfect for all occasions—from spring picnics to festive gatherings. With a burst of tangy Key lime in both the curd and the frosting, each bite delivers a sweet citrus surprise. Store any extras in the refrigerator to keep them fresh, and feel free to experiment with garnishes like toasted coconut or candied lime peels. Happy baking and enjoy!