Key Lime Cupcakes

"From Bon Appetit...September 2008. From the Buttersweet Bakery in Atlanta."
photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
photo by LJCupcake photo by LJCupcake
photo by LJCupcake photo by LJCupcake
photo by littlemt photo by littlemt
photo by Buttercream227 photo by Buttercream227
Ready In:
12 cupcakes




  • 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.
  • Bake cupcakes until tester inserted in center comes out clean, 20-25 minutes. Cool 10 minutes. Remove from pan; cool.
  • To Make the frosting: Beat all ingredients together in a medium bowl until smooth.
  • Spread frosting over cupcakes.

Questions & Replies

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  1. 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.
  2. These were delightful cupcakes. They were light (kind of like a cake box mix) and had a slight hint of lime. Those who tried them only guessed they were lime because of the lime zest that was sprinkled on top of the frosting. I didn't have self-rising flour, so I simply used 1 3/4 c. flour + 1 1/8 tsp. baking powder + 1/8 tsp. salt. Everyone who tried them said they were good.
  3. This review is for the cake only (I did not make the frosting) The cake is FANTASTIC! I omitted one of the egg yolks and just used the white because I don't like dense cupcakes (1 egg 1 egg white). I used key limes for the juice and zest. I also poked holes with toothpicks in the cupcakes when I took them out of the oven and brushed them with key lime juice while they were still warm (a trick from a bakery I used to work at) infuses them with an extra hit of flavor. I will definitely make these again.
  4. I found this recipe in a Bon Appetit issue, and I absolutely adored them, when I wanted to make them again, I lost the issue, so I looked here, and sure enough I found it. These cupcakes are so moist and flavourful. They are probably the best cupcakes I have ever eaten. No joke!
  5. These are amazing, I used key lime juice in the cupcake and put a little in the icing also, colored a small amount of sugar with the green food coloring and sprinkled on top, the icing is amazing....


  1. This review is only for the cake portion. I did not make the frosting because I didn't have any cream cheese in the house so I made a buttercream frosting adding in lime juice and lime zest. I made the cupcakes exactly as written but omitted the green food coloring and used the coloring for the frosting instead. The cupcakes turned out beautifully and tasted wonderful. The flavor of the cupcake did not have a strong lime flavor (in my opinion) but the frosting did so it all came together very nicely.
  2. These cupcakes are great!! The lime taste was very refreshing. I used regular limes since key limes are hard to find in Qubec at this time of year. I also used coconut oil instead of butter, which I think really added to the flavour. The recipe made 10 cupcakes. The icing made way more than I needed, so I froze it. Next time I am going to sprinkle the tops with freshly grated coconut. Thanks for the recipe!


I am a stay at home MOM who spends a lot of time cooking for my family. It is one of my main hobbies. I am also an avid quilter and reader. I love trying new recipes and often have more on my list to try than I will ever get around to making. <img src="">
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