Key Lime Cupcakes


Key Lime Cupcakes
Prep Time
15 mins
Cook Time
20 mins
Cooling time
30 mins
Total Time
35 mins

These cupcakes are a must if you are craving Key Lime.  The glaze helps to keep the cake moist.

Course: Dessert
Cuisine: American
Servings: 24
Author: My Portable Pantry
  • 1 box lemon cake mix
  • 1 small box lime jello
  • 1/3 cup key lime juice
  • 1/3 cup vegetable oil
  • 3 eggs
  • ¾ cup unsalted butter softened to room temperature
  • 2 tsp key lime juice more to your taste
  • 3-4 cups powdered sugar
  • Grated lime zest for decoration
  • Crushed honey graham cracker crumbs
  • 1 can key lime pie filling
  1. Preheat oven 350 degrees. Line muffin tins with cupcake liners.
  2. Beat cupcakes on low speed for 30 seconds then medium speed for 2 minutes. Scrap bowl occasionally. Fill each muffin cup 2/3 full. Bake 19-24 minutes. Cool in pan for 10 minutes, move to cooling rack and pierce tops with a tooth pick several times. Mix glaze thin enough to drizzle. Drizzle and spread over each cupcake.
  3. Cool completely, about 30 minutes or so.
  4. In the bowl of a stand mixer, beat together the butter, about ⅓ cup of the key lime pie filling and the key lime juice on medium-high for about 2 minutes, or until fluffy. Add the powdered sugar, about a cup at a time, until frosting is light and fluffy.

  5. Pipe frosting high onto glazed cupcakes. Garnish with crushed graham crackers. Serve immediately or store leftovers airtight in the fridge for up to 3 days

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