Did you know that key limes really aren’t green?  It’s true!  If you see a green key lime pie the baker has added green food coloring.  Just a tidbit of useless trivia for you in case you’re wondering why these cupcakes from Sweet Peas and Saffron aren’t green like a traditional lime.  If you like key lime pie, then you will love these light and moist cupcakes.  All the taste of key lime without having to make a pie crust.  You’re welcome.

Key Lime Cupcakes with White Chocolate Frosting

Cupcakes:

  • ¾ cups butter (softened)
  • 1¾ cup granulated sugar
  • 4 tablespoons key lime zest
  • 3 eggs
  • ¼ cup key lime juice
  • 3 cups cake flour
  • 1 teaspoon baking soda
  • 1½ cup buttermilk
Frosting
  • ⅔ cups white chocolate chips
  • ⅓ cup whipping cream
  • ½ cup butter (softened)
  • 1 teaspoon vanilla extract
  • 3½ cups icing sugar
  • ⅓ cup pistachios (shells removed, coarsely chopped)
Instructions
Cupcakes:
  1. Preheat oven to 350 F.
  2. In a large bowl, combine butter, sugar, and lime zest until light and fluffy. Add eggs and lime juice and mix well.
  3. In a separate bowl, combine flour and baking soda. Add ⅓ of the flour mixture, mix well, then add ½ the buttermilk and mix well. Continue to add in alternating portions until all buttermilk and flour is added and mixed well.
  4. Spoon into muffin paper-lined muffin pans, filling until almost full (they won’t rise too much). Bake for 18 minutes or until a toothpick comes out clean. Allow to cool 10 minutes in muffin pans before transferring to a wire rack to cool completely.
Frosting:
  1. Combine white chocolate chips and whipping cream in a microwave-safe bowl. Microwave on high for 30 second intervals, stirring to combine in between. You will need to repeat this 3-4 times, or until the cream-chocolate mixture is completely combined and smooth. Allow to cool completely.
  2. In a medium bowl, beat together cream-chocolate mixture with butter and vanilla until completely mixed. Add icing sugar one cup at a time, until frosting is light and fluffy.
  3. Ice cupcakes using a knife or an icing bag fitted with a 1-inch star tip.
  4. Sprinkle with pistachios.
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