Last night I was really in the mood to bake cupcakes, but I couldn’t decide what kind I wanted to make. Jamie suggested Key Lime cupcakes and I remembered this recipe. I found this recipe in a Bon Appetit magazine several years ago, but I had forgotten how delicious they were. Unfortunately, I didn’t have any limes so I had to make a trip to Kroger. By the time I got back home, I didn’t want to mess up my clean kitchen so I decided to make them tonight. It was the perfect end to my long day! And I’ll make Jordan do the dishes. =)

Key Lime Cupcakes
1 cup all purpose flour
3/4 cup self-rising flour
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cup sugar
2 large eggs
2 1/2 tablespoons fresh lime juice
1 tablespoon finely grated lime peel
3/4 cup buttermilk

1 (8-ounce) package cream cheese, room temperature
4 cups powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon finely grated lime peel
1/2 teaspoon vanilla extract
Juice of one lime


  1. Preheat oven to 350°F. Line standard muffin pan with 18 paper liners. Whisk both flours in medium bowl. Beat butter in large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time, then next 3 ingredients (batter may look curdled). Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Spoon scant 1/3 cup batter into each liner.
  2. Bake cupcakes until tester inserted into center comes out clean, 18 to 20 minutes. Cool 10 minutes. Remove from pan; cool.


  1. Beat all ingredients in medium bowl until smooth. Spread over cupcakes.

*Adapted from Bon Appetit

Categories: Cupcakes

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