Prepare to embark on a zesty and delightful culinary journey as we unveil the perfect fusion of two beloved desserts: Key Lime Pie and Cupcakes. If you’ve ever craved the tangy allure of Key Lime Pie but couldn’t resist the charm of a cupcake, then you’re in for a treat.
These cupcakes are a harmonious blend of sweet and tart, each bite offering a burst of citrusy freshness that will transport your taste buds to the tropical shores of the Florida Keys. Whether you’re a seasoned baker looking to add a new gem to your repertoire or a dessert enthusiast eager to explore new horizons, these Key Lime Pie Cupcakes are bound to be your next obsession.
Cinnamon Cupcakes
- Cake flour: has a low protein content and delivers a fine and delicate crumb cake.
- Baking powder: is a mixture of baking soda and cornstarch. Baking powder works twice, when it comes into contact with a liquid and when it hits heat.
- Ground cinnamon: gives these cupcakes their warm flavor.
- Ground nutmeg: helps with the flavor in the cupcakes. TIP: Be sure to use whole nutmeg and grate it as needed for the best flavor.
- Baking soda: controls the acidity of the cake batter and gives you more control over the rise of the cupcakes. If a cake batter is highly acidic, baking soda gives it extra support so the baking powder isn’t deactivated.
- Salt: helps with flavor.
- Unsalted butter: is best to use when baking because the amount of salt in butter varies from brand to brand. Salted butter also contains more water than unsalted butter and water can affect the glutens development.
- Granulated sugar: not only gives the cupcakes their sweetness, it also helps with the moisture, structure and browning of the cupcakes.
- Light brown sugar: is granulated sugar with molasses added to it, giving it a caramel flavor.
- Vanilla extract: helps add flavor to your cupcakes.
- Eggs and egg yolks: help to bind, thicken and emulsify.
- Buttermilk: adds a tangy flavor to baked goods but it also adds texture. When buttermilk comes into contact with an acidic ingredient, such as baking soda and baking powder it gives the cake a fluffy texture.
Lime Curd
- In a medium sized saucepan, whisk together the eggs, sugar, salt, lime juice and zest.
- Over low heat, whisk constantly for about 15 to 20 minutes or until the mixture starts to thicken. The curd should coat the back of a wooden spoon without being translucent.
- Remove the curd from the heat and stir in the butter. Strain the curd through a fine-mesh sieve into a bowl to remove any solids that may have formed while cooking. Place a piece of plastic wrap on the surface of the curd and chill in the refrigerator for at least 3 hours or overnight.
Candied Lime
- In a 12 inch skillet, over medium heat, whisk together sugar and water. Bring to a simmer and continue to whisk until sugar has dissolved.
- Once sugar has dissolved lay lime slices into the skillet in a single layer and simmer for about 15 minutes, until rinds appear softened and slightly translucent.
- Carefully remove lime slices from the skillet and lay on parchment paper and set aside to air-dry overnight.
- Once dried, dip into superfine sugar. Set aside until to set for at least 1 hour.
- TIP: If you don’t have superfine sugar, use a food processor or blender to process granulated sugar.
Stabilized Whipped Cream
Whipped cream doesn’t have a very long shelf life. To help with this, I added more sugar than I normally would for whipped cream. Adding more sugar helps stabilize the whipped cream for about 8 hours at room temperature.
Baking and Cake Decorating Tools
- 2 12-cup cupcake pans, plus 1 6-cup cupcake pan
- Cupcake liners
- Tulip cupcake liners (optional)
- Stand mixer
- 12-inch skillet
- Parchment paper
- Piping bag 12”
- Coupler
- Ateco piping tip #828
- Piping bag 18”
Sweet and Tangy Key Lime Pie Cupcakes Baking Schedule
- Day 1: Prepare Lime Curd.
- Day 2: Bake cupcakes and prepare candied lime slices
- Day 3: Make whipped cream, assemble and serve.
Cupcake Storage
These sweet and tangy Key Lime Pie Cupcakes will keep at room temperature for about 8 hours. Or, store in the refrigerator in an airtight container for up to 1 day.
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Suggested Recipes
Sweet and Tangy Key Lime Pie Cupcakes
Yield:
30
Prep Time:
1 hour 30 minutes
Cook Time:
20 minutes
Additional Time:
30 minutes
Total Time:
1 hour 30 minutes
Indulge in the perfect blend of sweetness and tanginess with our delightful Sweet and Tangy Key Lime Pie Cupcakes.
Ingredients
SPECIAL TOOLS
- 2 12-cup cupcake pans, plus 1 6-cup cupcake pan
- Cupcake liners
- Tulip cupcake liners (optional)
- Stand mixer
- 12-inch skillet
- Parchment paper
- Piping bag 12”
- Coupler
- Ateco piping tip #828
- Piping bag 18”
CINNAMON CUPCAKES
- 3 cups (12 ounces/390 grams) cake flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks/16 tablespoons/8 ounces/225 grams) unsalted butter, at room temperature, about 65 degrees
- 1 ¼ cup (8.75 ounces/250 grams) granulated sugar
- ½ cup (3.5 ounces/110 grams) firmly packed light brown sugar
- 2 teaspoons vanilla extract
- 3 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- 1 ¼ cup (10.6 ounces/300 ml) buttermilk
LIME CURD
- 3 whole eggs
- 3/4 cup (5.25 ounces) granulated sugar
- Pinch of salt
- 1/2 cup freshly squeezed lime juice
- 1 tablespoon lime zest
- 4 tablespoons unsalted butter, cut into tablespoon sized pieces
CANDIED LIME SLICES
- 3 limes, sliced 1/8-inch thick
- 2 cups granulated sugar
- 1 ½ cups water
- 1/2 cup superfine sugar for dipping
WHIPPED CREAM
- 1 cup (7 ounces/198 grams) granulated sugar
- 1/8 teaspoon salt
- 3 1/2 cups heavy cream
- 4 teaspoons vanilla extract
Instructions
CUPCAKES
- Adjust one oven rack to the center position and adjust the second oven rack to the lowest position and heat oven to 350 degrees. Line 2 12-cup cupcake pans with cupcake liners and set aside. In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, baking soda and salt and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment attached, beat the butter on medium speed until smooth. Add the granulated and brown sugar and mix on medium high speed until light and fluffy, about 5 minutes.
- On medium-low speed add the vanilla extract and mix until combined. Add the eggs and egg yolks one at a time, mixing well after each addition.
- With the mixer on low speed, add the flour mixture in 3 batches, alternating with the buttermilk in 2 batches, starting and ending with the flour mixture. Mix on low speed for about 30 seconds, then finishing mixing by hand to blend any remaining bits of flour.
- Use a three tablespoon sized spring loaded ice cream scoop to divide the batter between prepared cupcake pans and bake for 15 to 20 minutes, or until a cake tester inserted in the center comes out with a few moist crumbs attached, rotating and switching the pans about halfway through baking. Let cupcakes cool in their pans for 5 minutes, then invert on to cooling racks to cool completely.
LIME CURD
- In a medium sized saucepan, whisk together the eggs, sugar, salt, lime juice and zest.
Over low heat, whisk constantly for about 15 to 20 minutes or until the mixture starts to thicken. The curd should coat the back of a wooden spoon without being translucent. - Remove the curd from the heat and stir in the butter. Strain the curd through a fine-mesh sieve into a bowl to remove any solids that may have formed while cooking. Place a piece of plastic wrap on the surface of the curd and chill in the refrigerator for at least 3 hours or overnight.
CANDIED LIME SLICES
- In a 12 inch skillet, over medium heat, whisk together sugar and water. Bring to a simmer and continue to whisk until sugar has dissolved. Once sugar has dissolved lay lime slices into the skillet in a single layer and simmer for about 15 minutes, flipping over halfway though cooking until rinds appear softened and slightly translucent. Carefully remove lime slices from the skillet and lay on parchment paper and set aside to air-dry overnight.
- Once dried, dip into superfine sugar. Set aside until to set for at least 1 hour.
WHIPPED CREAM
- In the bowl of a stand mixer with the whisk attachment attached, combine the sugar, salt, cream and vanilla extract and mix on medium-low speed for 1 minute. Increase the mixer speed to medium-high and whip until the cream is thick and holds firm peaks, about 3 minutes.
ASSEMBLE
- Prepare a 12” piping bag with a coupler attached and fill with filling. Cut a cone of cake out of the middle of each cupcake. Trim off the cone of cake and reserve the flat circular piece. Pipe filling into each cupcake and place the circular piece of cake back on top.
- Attach Ateco piping tip #828 to an 18” piping bag and fill with whipped cream. Pipe swirls on top of each cupcake. Garnish with candied lime slices and graham cracker cookie crumbs and serve.
Notes
Storage
Key Lime Pie Cupcakes will keep at room temperature for about 8 hours. Or, store in the refrigerator in an airtight container for up to 1 day.
Nutrition Information:
Yield: 30 Serving Size: 1Amount Per Serving: Calories: 1140Total Fat: 59gSaturated Fat: 22gTrans Fat: 3gUnsaturated Fat: 32gCholesterol: 142mgSodium: 923mgCarbohydrates: 151gFiber: 6gSugar: 111gProtein: 12g
*Nutrition information is an estimate and will vary.*