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Key Lime Pie Cupcakes w/LIme Cream Cheese Frosting


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  • Key Lime Cupcakes With Key Lime Cream Cheese Icing
  • 2 tablespoons key lime juice
  • 4 large eggs
  • 1 package yellow cake mix
  • 1 small box vanilla instant pudding
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 1 teaspoon coconut extract
  • 1 can sweetened condensed milk
  • 1/3 cup key lime juice
  • 8 tablespoons (1 stick) unsalted butter softened
  • 8 oz. cream cheese
  • 2 tablespoons key lime juice
  • 1 teaspoon key lime zest
  • 4-5 cups confectioners’ sugar



Step 1

Place a rack in the center of the oven. Heat oven to 350 degrees F. Line 24 cupcake cups with paper liners. Set pans aside.
In a large mixing bowl, place 3 egg yolks and 1 whole egg, cake mix, pudding, water, oil, coconut flavoring, lime zest and lime juice. Blend with an electric mixer on low speed for 30 seconds. Stop machine and scrape down sides of the bowl with a rubber spatula. Increase mixer speed to medium and beat 2 minutes more, scraping down sides again if needed. Batter should look well-blended.

Spoon or scoop ¼ cup batter into each lined cupcake cup, filling it 2/3 of the way full. Place pans in the oven.
Bake until cupcakes are lightly golden and spring back when lightly pressed with finger, 18 – 22 minutes. Remove pans from oven and place on wire racks to cool for 5 minutes.
Place sweetened condensed milk and key lime juice in a small bowl and stir to combine. Spoon mixture into a pastry bag fitted with a medium tip. Press tip ¼ inch into center of each cooked cupcake. Squeeze bag to release about 1 tablespoon filling into cupcake. Scrape off any excess filling with a rubber spatula.
In large bowl, cream butter, cream cheese, juice and zest with electric mixer until light and fluffy. Add 4 cups confectioners’; sugar, one cup at a time; continue beating until light and fluffy. If icing is too thin add additional confectioners’ sugar 1 tablespoon at a time.

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