Key Lime Cupcakes Recipe
Ever since I got Southern Living Big Book of Cupcakes, I’ve had a fun time getting to try out some cupcakes recipes that I probably wouldn’t have normally come across. 2 days ago, I was totally sick, couldn’t keep anything down, had chills and body aches. So yesterday when I was feeling better, absolutely everything sounded good to me, cupcakes included. 
I had a few hiccups along the way, and altered the recipe a bit, but they turned out absolutely delicious.
The original recipe had you make a white cake from scratch, and had was topped with a fresh whipped cream. Because I had no whipped cream, I found a substitute of bananas and egg whites, which I think is a healthier option anyways. I also didn’t use Key Limes as they were $4 for a bag, while regular limes were 15 cents a piece. They were still fantastic and I will definitely make them again.
| Key Lime Cupcakes Recipe |
- 1 Boxed White Cake
- 1 recipe Key Lime Filling (1 – 14 ounce can sweetened condensed milk, 1 Tbsp lime zest, 1/3 cup Key Lime juice)
- 3 cups Fresh Whipped Cream (1 1/2 cup whipping cream, 1/4 cup sugar, 2 tsp vanilla)
- Toppings: Graham Crackers, Lime Zest
- Prepare boxed white cake as instructed on back of box, using cupcake recipe
- Let cupcakes cool completely
- Make Key Lime Filling – Add sweetened condensed milk, lime zest and lime juice in a bowl. Mix until blended and refrigerate 1 hour or until chilled.
- Fill each cupcake with Key Lime Filling. To do this, use the handle of a wooden spoon or a dowel to poke a hole in each cupcake. Poke a hole to the bottom of the cupcake. Put your key lime filling in a storage sized ziplock bag, and cut a small corner off one of the bottom sides so the filling can come out. (About 1/4 inch from bottom of the bag) Insert bag into the hole in the cupcake and fill until filling comes to the top.
- Make Whipped Cream – Beat whipping cream at high speed with mixer until soft peaks form. Add vanilla and sugar, and beat until stiff peaks form. Store in fridge until ready to use. (I substituted 2 egg whites and 2 bananas for the whipped cream. It wasn’t as whipped looking, but was still delicious. I also incresed the sugar from 1/4 to 1/3 cup)
- Frost cupcakes with whipped cream
- Top with graham crackers and lime zest
If you can’t find key limes, you can use regular limes. Filling won’t be as sweet, but is still delicious. You can also substitute the whipping cream with 2 bananas and 2 egg whites.
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OMG these look fabulous! Thanks for the recipe
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I got the Southern Living Cookbook a couple of months ago and have been dieing to make these! They look so good
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Oh, those look delicious!
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Looks delicious!
Glad you’re feeling better.
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Looks very yummy!
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Thanks! i think my husband will love these!
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These sound delicious! I will bookmark your recipe.
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Oh Tiff, those look delicious!
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Oh my goodness – those look so yummy!
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Oh my yum! They look incredible, perfect flavor for summer!
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What a great treat, I love that you found a cheaper and healthier way to make these! I am favoriting this and I cant wait to try them.
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