How to Make Easy Key Lime Cupcakes With Buttercream Frosting

This key lime cupcake recipe makes the prefect spring or summer dessert. Using store-bought cake mix, these key lime cupcakes are quick and easy to make, while the fluffy buttercream frosting adds a homemade touch. Follow this easy key lime cupcake recipe to make a tasty dessert your whole family will enjoy.

Difficulty: Easy

Instructions

Things You'll Need:

• 1 box (18.25 oz) white cake mix
• 3/4 cup key lime juice
• 1/4 cup water
• 1/3 cup canola or vegetable oil
• 3 whole eggs
• 1 teaspoon lime zest
• 24 paper baking liners
• 3 cups powdered sugar
• 1 cup unsalted butter at room temperature
• 1-2 tablespoons milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

1. Preheat your oven to 350° F and line two muffin pans with 24 paper baking liners.

2. 
    

   In a bowl, blend the cake mix, key lime juice, water, oil, eggs, and lime zest until moistened. Then beat with a mixer on low speed or with a wire whisk for about two minutes.

3. 
    

   Evenly divide the cake batter among the paper baking liners (about 2/3 full). Bake in the oven for 18 to 22 minutes. Insert a toothpick into the center of one of the cupcakes. If it comes out clean, your cupcakes are fully cooked. While the cupcakes are cooling, start making the frosting.

4. 
    

   With a stand mixer or a hand mixer, beat the room temperature butter on low speed until light and fluffy.

5. 
    

   Gradually add in the powdered sugar and salt and continue mixing on low speed. Once all of the sugar is incorporated into the butter, increase the speed to medium and mix for about two minutes.

6. 
    

   Add in the vanilla and 1 tablespoon of milk and continue mixing on medium speed for about a minute or until light and fluffy. If the buttercream frosting is too thick, gradually add in more milk until you reach the desired consistency.

7. 
    

   Once the cupcakes have completely cooled, spread about a tablespoon of frosting on each cupcake.

Tips & Warnings

• To reduce the cholesterol in this recipe, substitute the whole eggs with 4 egg whites or 3/4 cup egg substitute.
• For lemon cupcakes, simply substitute the key lime juice with lemon juice.
• Be sure that the cupcakes are completely cooled before topping with the buttercream frosting. Otherwise, the frosting will melt.

Resources

• Hello, Cupcake!: Irresistibly Playful Creations Anyone Can Make
• Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat

[FrazzledNanny]

on 5/6/2009 Key Lime Cupcakes sound fantastic! Buttercream frosting is my favorite. Thanks for sharing. 5*

[tracysmith159]

on 4/29/2009 great recipe tasted wonderful thankyou.