Key Lime Cupcakes

Recipe by Little Suzy Homemak

From Bon Appetit...September 2008. From the Buttersweet Bakery in Atlanta.

Top Review by Trixyinaz

I am ONLY rating the cake portion of this recipe. I did not make the frosting. The cake/cupcake was to DIE FOR! I had Key Lime juice and used that instead of regular lime juice - I personally think the Key Lime made all the difference in the world. MMM, MMM, GOOD! This recipe was very easy, considering I never have luck with scratch white cakes. I did omit the food coloring, and only had to bake the cupcakes for 20 minutes until done, but may check them at 18 minutes next time. The cake was dense, which I loved and it was very moist. I doubled the recipe and got 28 regular size cupcakes. I probably could have gotten 30 had I not overfilled a few of the tins. Definately HEED the warning, SCANT! The cupcakes didn't dome like I had hoped, but that's par for the course when I make white cakes, unless it's from a box. I paired this cupcake with a key lime filling and a key lime buttercream icing. Everyone at work RAVED! Thanks for posting this recipe. I saw it on the Bon Apetite website when I did a search, but came on here to see what different recipes there were. I was glad to see it was posted here and had some great reviews. This is a keeper and one I'll use for lemon cake, too.

Ingredients Nutrition


  1. To make the cupcakes: Preheat oven to 350 degrees. Line a standard muffin pan with 12 paper liners. Whisk both flours in a medium bowl. Beat butter in a large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time, then next 3 ingredients (batter may look curdled). Beat in flour in 3 additions, alternately with buttermilk in 2 additions. Spoon scant 1/3 cup batter into each liner.
  2. Bake cupcakes until tester inserted in center comes out clean, 20-25 minutes. Cool 10 minutes. Remove from pan; cool.
  3. To Make the frosting: Beat all ingredients together in a medium bowl until smooth.
  4. Spread frosting over cupcakes.

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