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Easy Key Lime Cupcakes with Creamy Lime Frosting ⭐ - Bright, Tangy, and Foolproof

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the cupcakes: 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 large eggs, room temperature
  • 1/2 cup buttermilk, room temperature
  • 1/2 cup neutral oil (canola or vegetable)
  • 1/4 cup fresh key lime juice (regular lime works in a pinch)
  • 1 tablespoon key lime zest (about 4–6 key limes, or 1–2 regular limes)
  • 1 teaspoon vanilla extract
  • For the creamy lime frosting: 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 to 3 1/2 cups powdered sugar, sifted
  • 2 tablespoons fresh key lime juice
  • 1 teaspoon key lime zest
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • Optional garnish: Extra lime zest or thin lime slices

Method
 

  1. Prep the pan: Heat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
  2. Mix dry ingredients: In a medium bowl, whisk flour, sugar, baking powder, baking soda, and salt.
  3. Combine wet ingredients: In a large bowl, whisk eggs, buttermilk, oil, lime juice, lime zest, and vanilla until smooth.
  4. Bring it together: Add dry ingredients to wet and whisk just until combined. Do not overmix. Batter should be smooth with no dry pockets.
  5. Fill and bake: Divide batter evenly among liners (about 2/3 full). Bake 16–19 minutes, until tops spring back and a toothpick comes out clean.
  6. Cool completely: Let cupcakes cool in the pan 5 minutes, then transfer to a rack to cool fully before frosting.
  7. Make the frosting: Beat cream cheese and butter on medium speed until creamy and fluffy, 2–3 minutes. Add powdered sugar 1 cup at a time, then mix in lime juice, zest, vanilla, and a pinch of salt. Beat until smooth. Adjust sugar to reach a pipeable but creamy consistency.
  8. Frost and garnish: Spread or pipe frosting on cooled cupcakes. Top with a sprinkle of zest or a tiny lime wedge.