Key Lime Cupcakes

Now you can enjoy the wonderful flavor of Key lime in a light, fluffy cupcake. A little tart, a little sweet, bright, fresh lime flavor makes these cupcakes a light, summery option everyone will love. A dusting of graham crackers is delightfully reminiscent of a day at the beach!


For the cupcakes:

½ c. butter, softened

¾ c. sugar

¼ c. packed brown sugar

2 large eggs, room temperature

½ tsp. vanilla extract

2 cups graham cracker crumbs

3/4 cup all-purpose flour

3 teaspoons baking powder

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup 2% milk

For the frosting:

1 package (8 ounces) cream cheese, softened

¼ c. butter, softened

2 tsp. grated Key lime zest

2 tsp. Key lime juice

1 tsp. vanilla extract

3¾ c. confectioners’ sugar


  • Preheat oven to 350°F. Line 16 muffin cups with cupcake liners.
  • For the cupcakes: in a large bowl, cream butter, and sugars together until light and fluffy (5-7 minutes). Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk together cracker crumbs, flour, baking powder, cinnamon, and nutmeg; add to creamed mixture alternately with milk, beating well after each addition. Fill prepared cups two-thirds full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
  • For frosting: in a large bowl, beat cream cheese, butter, and lime zest until blended. Beat in lime juice and vanilla. Gradually beat in confectioners’ sugar until smooth.
  • Pipe or spread frosting onto cupcakes. Refrigerate until served.