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Key Lime Cupcakes


From Sprinkles

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  • For cupcakes:
  • 1 tablespoon key lime juice
  • 1 1/2 cups sifted flour
  • 1/4 teaspoon coarse salt
  • 1/2 teaspoon vanilla extract
  • 1 cup sugar
  • 2 egg whites, room temperature
  • 2 teaspoon key lime zest
  • 1 teaspoon baking powder
  • 1/4 cup whole milk, room temperature
  • 1/2 cup unsalted butter, room temperature
  • 1 egg white, room temperature
  • For graham cracker crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 5 tablespoons unsalted butter, melted
  • For lime curd:
  • 1 cup sugar
  • 1 cup key lime juice
  • 1/2 cup unsalted butter, melted
  • 3 eggs
  • Zest of 6 limes
  • For marshmallow cream:
  • 3 egg whites
  • 1/3 cup water
  • 3/4 cup corn syrup
  • 1/2 teaspoon cream of tartar
  • 3/4 cup sugar plus 2 tablespoons
  • 1 teaspoon vanilla extract


Servings 24
Preparation time 25mins
Cooking time 50mins


Step 1

Preheat oven to 350. Line two cupcake pans with cupcake liners.

Prepare the crust: Combine crumbs with sugar and blend with melted butter. Put a tablespoon of crust into the bottom of each cupcake liner, pressing it into the bottom (using a liner to help press it down flat).

Prepare the batter: In a bowl, combine baking powder with flour and salt. In another bowl, combine milk with vanilla, lime juice, and zest. Put a paddle attachment on the electric mixer and cream butter on medium high. Add sugar and beat to combine. Reduce speed to medium; add egg with egg whites and blend. Turn mixer to low and add about half the flour. Add milk mixture until blended. Add remaining flour, scraping bowl sides. Divide batter evenly among cupcake liners. Bake for 23 to 24 minutes or until tops are dry to touch.

Prepare the lime curd: Whisk sugar and eggs in a microwave-safe bowl. Mix in butter with key lime juice and zest. Cook in the microwave for a minute at a time, stirring after every minute. It’s done when it coats the back of a spoon. Use an apple corer to hollow the cooled cupcake centers, but do not penetrate through the bottom crust. Use a piping bag to fill the centers with key lime curd.

Prepare the marshmallow cream: In the bowl of an electric mixer, add cream of tartar to egg whites. Slowly increase speed to medium high, until eggs are airy and frothy. Add 2 tablespoons sugar and beat into peaks. Mix water with corn syrup and sugar in a saucepan. Bring to a boil and stir often using a heatproof spatula to 240. Turn mixer on medium and slowly add syrup, scraping the bowl sides as you go. Turn up to medium high and beat for five minutes. Add vanilla and mix for another minute. Frost cupcakes with marshmallow cream. Toast marshmallow cream with a hand torch before serving.

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