Key Lime Pie Cupcakes: A Zesty Twist on a Classic Dessert

There’s something magical about the tangy-sweet balance of key lime pie, and when that flavor is packed into a soft, fluffy cupcake, the result is nothing short of irresistible. These Key Lime Pie Cupcakes combine the bright citrusy zing of fresh key limes with a buttery graham cracker crust and a luscious lime-infused frosting. Each bite delivers the perfect combination of tart and sweet, with a creamy finish reminiscent of the classic pie.

Perfect for summer parties, afternoon treats, or anytime you crave a tropical escape, these cupcakes are sure to impress. They’re easy to make, full of vibrant flavor, and bring a refreshing twist to your dessert table. Plus, with their beautiful presentation, they’re as gorgeous as they are delicious!

Ingredients

Here’s what you’ll need to bring these delightful cupcakes to life:

For the Graham Cracker Crust:

Ingredient	Quantity
Graham cracker crumbs	1 cup
Granulated sugar	2 tbsp
Unsalted butter (melted)	4 tbsp

For the Cupcakes:

Ingredient	Quantity
All-purpose flour	1 ¾ cups
Baking powder	1 ½ tsp
Baking soda	½ tsp
Salt	¼ tsp
Unsalted butter (softened)	½ cup
Granulated sugar	¾ cup
Eggs	2 large
Key lime zest	1 tbsp
Key lime juice (fresh)	¼ cup
Buttermilk	½ cup
Vanilla extract	1 tsp

For the Key Lime Frosting:

Ingredient	Quantity
Unsalted butter (softened)	1 cup
Powdered sugar	3 ½ cups
Key lime zest	1 tbsp
Key lime juice	3 tbsp
Heavy cream	2 tbsp
Vanilla extract	1 tsp
Pinch of salt	Optional

For Garnishing:

• Graham cracker crumbs
• Thin lime slices or zest
• Whipped cream (optional)

Equipment Needed

• Muffin tin & cupcake liners – Essential for shaping and baking the cupcakes.
• Mixing bowls – For combining the ingredients separately before mixing.
• Hand mixer or stand mixer – Helps create a fluffy batter and smooth frosting.
• Zester & juicer – Extracting fresh lime zest and juice for maximum flavor.
• Piping bag & tip – For decorating the cupcakes beautifully with frosting.

Step-by-Step Instructions

Step 1: Prepare the Graham Cracker Crust

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a small bowl, mix together graham cracker crumbs, sugar, and melted butter until combined.
3. Spoon about 1 tablespoon of the mixture into the bottom of each cupcake liner and press firmly.
4. Bake for 5 minutes, then remove and let cool while preparing the cupcake batter.

Step 2: Make the Cupcake Batter

1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
2. In a large mixing bowl, beat the butter and sugar until light and fluffy (about 2 minutes).
3. Add the eggs, one at a time, beating well after each addition.
4. Mix in the key lime zest, key lime juice, and vanilla extract.
5. Alternately add the flour mixture and buttermilk, starting and ending with the dry ingredients. Mix just until combined.

Step 3: Bake the Cupcakes

1. Fill each cupcake liner ¾ full with batter over the graham cracker crust.
2. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
3. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 4: Prepare the Key Lime Frosting

1. In a large bowl, beat the butter until creamy and smooth.
2. Gradually add the powdered sugar, mixing until fully incorporated.
3. Add key lime zest, juice, vanilla extract, and heavy cream, beating until light and fluffy.

Step 5: Decorate the Cupcakes

1. Pipe or spread the frosting generously over the cooled cupcakes.
2. Sprinkle graham cracker crumbs on top for added crunch.
3. Garnish with lime zest or a thin lime slice for a fresh, vibrant look.

Tips & Variations

• Don’t overmix the batter – This helps keep the cupcakes soft and tender.
• For a stronger lime flavor, add a little more zest to the frosting.
• Use a different crust – Swap graham crackers for vanilla wafers or digestive biscuits.
• Make it dairy-free – Use coconut milk in place of buttermilk and vegan butter for frosting.
• Turn them into mini cupcakes – Adjust the baking time to 12-14 minutes.

Serving Suggestions

These cupcakes look stunning when arranged on a cake stand with fresh lime slices scattered around. Serve them with a dollop of whipped cream or a drizzle of white chocolate for an extra indulgent treat.

For a summer gathering, pair them with a side of fresh berries or a tropical fruit salad to complement the citrus notes.

Pairings

Pair these cupcakes with:

• Iced coconut mojito – The mint and coconut enhance the tropical vibe.
• Chilled white wine – A crisp Sauvignon Blanc balances the tart lime.
• Sweet iced tea – A Southern classic that complements the citrus flavor.

Storage & Reheating

• Refrigeration: Store in an airtight container in the fridge for up to 3 days.
• Freezing: Cupcakes (without frosting) can be frozen for up to 2 months. Thaw before frosting.
• Reheating: If you prefer them warm, microwave for 5-10 seconds before serving.

Nutritional Information (Per Cupcake)

Nutrient	Amount
Calories	320
Carbs	42g
Fat	15g
Protein	3g
Sugar	28g
Sodium	120mg

Nutrition information is automatically calculated and should be used as an approximation.

Conclusion

These Key Lime Pie Cupcakes take everything you love about the classic pie and turn it into a handheld delight. The buttery graham cracker crust, moist lime-infused cake, and creamy citrus frosting make every bite a refreshing treat. Whether you’re baking for a special occasion or just treating yourself, these cupcakes are a must-try!

Give them a go and let me know how they turn out—share your creations on social media or drop a comment below!