Description
Delightful Key Lime Pie Cupcakes featuring creamy frosting on a tender cake with a luscious Key lime curd center, perfect for any summer occasion.
Ingredients
Scale
- ½ cup granulated sugar
- ¼ cup bottled Key lime juice
- 1 large egg
- 1 egg yolk
- 2 Tbsp salted butter
- 1 (15–16 oz.) box white cake mix (plus required ingredients per box)
- 1 stick (½ cup) salted butter, softened
- 8 oz. cream cheese, softened
- ¼ cup bottled Key lime juice
- 4 cups powdered sugar
- Graham cracker crumbs
- Thin lime slices (for garnish)
Instructions
- Prepare the Key Lime Curd: In a small saucepan, whisk together sugar, Key lime juice, the whole egg, and the egg yolk. Place the saucepan over medium-low heat. Stir constantly for about 5–7 minutes until thickened. Remove from heat and stir in butter until melted. Transfer to a bowl, cover, and refrigerate until cool.
- Make the Cupcakes: Preheat oven to the cake mix package temperature (350°F/177°C). Line two standard cupcake pans with paper liners. Prepare cake mix according to package instructions, fill liners ⅔ full, and bake for 18–22 minutes. Cool completely.
- Prepare the Cream Cheese Frosting: In a large mixing bowl, beat softened butter and cream cheese until smooth. Add Key lime juice and gradually beat in powdered sugar until combined and fluffy.
- Assemble and Decorate: Once cupcakes are cool, remove a small “well” from the center of each. Spoon or pipe Key lime curd into each well. Pipe or spread cream cheese frosting on top, sprinkle with graham cracker crumbs, and garnish with lime slices.
Notes
For a brighter flavor, use fresh Key lime juice. Store cupcakes in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 21g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg