A zesty twist on a beloved dessert classic, Key Lime Pie Cupcakes offer the perfect blend of tangy citrus flavor and sweet indulgence. With a moist cupcake base infused with fresh Key lime juice and zest, topped with creamy lime frosting and finished with crushed graham crackers, these cupcakes are a refreshing treat for any occasion.

Why You’ll Love This Recipe

These cupcakes are a delightful fusion of Key lime pie and soft, fluffy cupcakes—bringing the best of both worlds into one irresistible dessert. The bright and tangy lime flavor balances beautifully with the sweetness of the frosting and the crunch of graham cracker crumbs. Whether you’re entertaining guests at a summer gathering or looking for a vibrant new dessert, this recipe is sure to impress.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the cupcakes:

1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/4 cup sour cream
1/4 cup whole milk
1/4 cup fresh Key lime juice
1 tablespoon Key lime zest
1/2 teaspoon vanilla extract

For the frosting:

1/2 cup unsalted butter, softened
4 oz cream cheese, softened
2 1/2 cups powdered sugar
1 tablespoon Key lime juice
1 teaspoon lime zest

For decoration:

1/2 cup crushed graham crackers
Thin lime slices or wedges
Extra lime zest for sprinkling

directions

Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate large bowl, beat the butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each.
Stir in sour cream, milk, Key lime juice, zest, and vanilla extract until well combined.
Gradually mix in the dry ingredients, blending just until incorporated.
Divide the batter evenly among cupcake liners, filling each about 2/3 full.
Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool completely on a wire rack.
For the frosting, beat butter and cream cheese until smooth. Gradually add powdered sugar, then mix in the lime juice and zest. Beat until light and fluffy.
Pipe the frosting onto cooled cupcakes.
Roll the frosted edges in crushed graham crackers.
Garnish with a lime slice or wedge and a sprinkle of zest.

Servings and timing

This recipe yields approximately 12 cupcakes.
Preparation time: 20 minutes
Baking time: 18–20 minutes
Cooling and decorating time: 30–40 minutes
Total time: 1 hour 15 minutes

Variations

Mini Cupcakes: Make bite-sized versions by using a mini muffin pan and reducing bake time to about 10–12 minutes.
Lemon Twist: Substitute Key lime juice with fresh lemon juice and zest for a lemon pie cupcake variation.
Coconut Infusion: Add shredded coconut to the batter for a tropical twist.
Crust Base: Press a teaspoon of crushed graham crackers mixed with melted butter into the bottom of each cupcake liner before adding the batter.
Vegan Option: Use dairy-free substitutes for butter, milk, and cream cheese, and flax eggs in place of regular eggs.

storage/reheating

Store the cupcakes in an airtight container in the refrigerator for up to 4 days. Allow them to come to room temperature before serving for the best texture and flavor.

For longer storage, cupcakes (without frosting) can be frozen for up to 2 months. Thaw at room temperature and frost just before serving.

FAQs

How do I juice Key limes effectively?

Key limes are small and can be difficult to juice. Roll them firmly on the counter before cutting to release more juice, and use a citrus squeezer or reamer for best results.

Can I use regular limes instead of Key limes?

Yes, although the flavor will be slightly different. Persian limes (the common type) can be substituted in equal amounts.

Can I make the frosting ahead of time?

Absolutely. The frosting can be made up to two days in advance and stored in the refrigerator. Bring it to room temperature and re-whip before piping.

How do I keep the cupcakes from being too dry?

Do not overmix the batter, and be sure to measure your flour accurately. Adding sour cream and milk helps keep the cupcakes moist.

Can I make these cupcakes gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking blend. Be sure all other ingredients are gluten-free as well.

Is it necessary to use both butter and cream cheese in the frosting?

The combination gives a rich and tangy flavor that complements the lime well, but you can use all butter for a sweeter frosting or all cream cheese for a more tangy one.

How can I add more lime flavor?

Increase the zest in the batter or add a bit of lime extract to intensify the citrus flavor.

Can I use bottled lime juice?

Fresh lime juice is recommended for the best flavor, but bottled juice can be used in a pinch—just ensure it’s 100% lime juice without additives.

What piping tip works best for frosting these cupcakes?

A large round or star tip (like Wilton 1M) works well for creating beautiful swirls on top of the cupcakes.

Can these be served without the graham cracker topping?

Yes, they’re delicious without it, but the graham cracker adds texture and a nod to the pie inspiration.

Conclusion

Key Lime Pie Cupcakes are a vibrant, citrus-infused treat that combines the tangy brightness of lime with the sweetness of a soft cupcake and the crunch of graham crackers. Perfect for warm weather gatherings, celebrations, or anytime you crave a refreshing dessert, this recipe is sure to be a favorite among friends and family alike.