Light and tender Key Lime Cupcakes with a soft crumb and a creamy key lime cream cheese frosting. A simple, citrus-forward dessert that’s easy to make and always a crowd favorite.
Graham crackers, graham cracker crumbs, Teddy Grahams
Instructions
Preheat the oven to 350°F. Line a cupcake tin with paper liners and set it aside.
Combine the softened butter, granulated sugar, and brown sugar in a large mixing bowl. Use an electric hand mixer to cream the ingredients together for 2 minutes on medium speed. All the sugar should be dissolved.
Add the eggs and whisk for another 2 minutes, or until the eggs are fully incorporated with the creamed sugar. Whisk in the sour cream, lime zest, and lime juice.
Reduce the speed of your mixer. Gently whisk in the flour, baking powder, and baking soda until no clumps of dry ingredients remain in your batter.
Fill your cupcake liners with the batter and bake for 20 minutes. While the cupcakes are baking, you can assemble your frosting by whisking together the butter, cream cheese, powdered sugar, lime zest, and lime juice until smooth and creamy.
Once your cupcakes are done baking, remove them from the pan and let them cool on the counter for 30 minutes before frosting. Frost to your liking and enjoy!
Notes
Make Ahead & StorageBecause of the cream cheese frosting, these cupcakes should be stored in the refrigerator.Refrigerator: Store in an airtight container for up to 4 days.Serving: Enjoy straight from the fridge or let them sit at room temperature for 15–20 minutes before serving.Unfrosted cupcakes can be baked a day ahead and stored covered at room temperature, then frosted just before serving.