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Creamy Key Lime Pie Cupcakes Recipe with Easy Tangy Lime Curd Center

Creamy Key Lime Pie Cupcakes - featured image
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These cupcakes combine a moist key lime flavored cake with a surprise tangy lime curd center and a light cream cheese frosting, delivering a perfect balance of creamy, tart, and sweet in every bite.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • ¼ cup (60ml) key lime juice (freshly squeezed preferred)
  • 1 teaspoon key lime zest
  • ½ cup (120ml) whole milk, room temperature
  • 1 teaspoon vanilla extract
  • For the Tangy Lime Curd Center:
  • ½ cup (120ml) fresh key lime juice
  • ¾ cup (150g) granulated sugar
  • 3 large egg yolks
  • 4 tablespoons (60g) unsalted butter, cut into pieces
  • 1 teaspoon key lime zest
  • For the Cream Cheese Frosting:
  • 8 ounces (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 2 tablespoons (30ml) key lime juice
  • ½ teaspoon vanilla extract

Instructions

  1. Prepare the Lime Curd Center: In a small saucepan, whisk together ½ cup key lime juice, ¾ cup sugar, and 3 egg yolks over medium-low heat. Stir constantly until thickened, about 8-10 minutes. Remove from heat and stir in 4 tablespoons butter and 1 teaspoon lime zest until smooth. Transfer to a bowl, cover with plastic wrap on the surface, and chill in the fridge for at least 1 hour.
  2. Make the Cupcake Batter: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. Whisk flour, baking powder, and salt in a bowl. In a mixer, beat softened butter and sugar until fluffy (3-4 minutes). Add eggs one at a time, mixing well after each. Stir in vanilla and lime zest. Alternate adding flour mixture and milk, starting and ending with flour. Mix just until combined.
  3. Bake the Cupcakes: Divide batter evenly among liners, filling about ⅔ full. Bake 18-20 minutes or until a toothpick inserted comes out clean or with a few crumbs. Cool completely on a wire rack.
  4. Fill the Cupcakes: Use a small knife or cupcake corer to remove the center of each cupcake. Fill with chilled lime curd using a spoon, piping bag, or zip-top bag.
  5. Prepare the Frosting: Beat cream cheese and butter until creamy. Gradually add powdered sugar, then lime juice and vanilla. Beat until smooth and fluffy.
  6. Frost and Decorate: Pipe or spread frosting on each cupcake. Optionally garnish with a thin lime slice or extra zest.

Notes

Use fresh key lime juice for best flavor. Cook lime curd over low heat and stir constantly to avoid curdling. Do not overbake cupcakes to keep them moist. Keep cream cheese frosting chilled until ready to use. If no piping bag is available, use a zip-top bag with a corner snipped off for filling lime curd.

Nutrition

Keywords: key lime pie cupcakes, lime curd cupcakes, creamy lime cupcakes, tangy lime dessert, easy cupcake recipe, summer dessert

Find it online: https://lirafood.com/creamy-key-lime-pie-cupcakes-recipe-with-easy-tangy-lime-curd-center/