Key Lime Cupcakes With White Chocolate Frosting

Name: Key Lime Cupcakes With White Chocolate Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup unsalted butter, at room temperature; 1 cup sugar; 2 eggs, at room temperature; 1 teaspoon vanilla; 1 teaspoon grated lime zest; 1 3/4 tablespoons keylime juice; 1 1/2 cups flour; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup buttermilk; FROSTING; 2 1/2 ounces white chocolate, chopped; 1/2 cup unsalted butter, at room temperature; 1 1/2 cups confectioners' sugar; 1 dash salt; 1/4 teaspoon vanilla; 1/2 tablespoon keylime juice; 1/8 cup sour cream; grated lime zest, for garnish

Servings: persons

3/4 cup unsalted butter, at room temperature
1 cup sugar
2 eggs, at room temperature
1 teaspoon vanilla
1 teaspoon grated lime zest
1 3/4 tablespoons keylime juice
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
FROSTING
2 1/2 ounces white chocolate, chopped
1/2 cup unsalted butter, at room temperature
1 1/2 cups confectioners' sugar
1 dash salt
1/4 teaspoon vanilla
1/2 tablespoon keylime juice
1/8 cup sour cream
grated lime zest, for garnish

1
Preheat oven to 325 degrees.
2
In a mixing bowl, cream butter and sugar on high speed, until light and fluffy, about 5 minutes. On low speed, add eggs, one at a time, mixing well after each one. Add vanilla, lime zest, and juice and mix well.
3
In another bowl, sift together flour, baking powder and soda, and salt. In 5 parts total alternately add dry ingrediants and buttermilk to butter, beginning and ending with dry. Mix until just combined.
4
Line muffin tins with paper and fill each liner about 3/4 full.
5
Bake for 25 minutes until tops are slightly browned and a toothpick inserted comes out clean. Remove and cool in pan for 10 minutes. Transfer to a wire rack to cool completly.
6
In a small glass bowl, set over a pot of simmering water. Slowly melt white chocolate. Remove and let cool until slightly warm.
7
In a mixing bowl, beat butter until light and fluffy. On low speed, gradually add confectioners sugar until mixed.
8
Add salt, vanilla, lime juice, and sour cream and mix well.
9
Add melted white chocolate and mix just until incorporated.
10
Frost cupcakes and garnish with grated lime zest. Can refrigerate, but don't have to.

1550

kcal

Calories

Fat

173

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3/4 cup unsalted butter, at room temperature, 1 cup sugar, 2 eggs, at room temperature, 1 teaspoon vanilla, and more.

Yes, Key Lime Cupcakes With White Chocolate Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!