Key Lime Cupcakes
Prep time
Cook time
Total time
Be sure to prepare the Strawberry Puree recipe ahead of time as well as whatever icing you choose, whether it it the Buttercream or Cream Cheese is up to you
Preheat oven to 350°F (177°c)
Serves: 12 cupcakes
  • Unsalted Butter 8 Tablespoons (112g)
  • Granulated Sugar 1 cup (200g)
  • Eggs large 2 (100g) (*yes I know on the video I had 4 eggs, but I halved the recipe here for you guys since I didn't know if you really wanted 24 cupcakes- feel free to double everything if you do)
  • Evaporated Milk ¼ cup (60ml)
  • Key Lime Juice ¼ cup (60ml)
  • Lime Zest 1
  • Vanilla Extract 1 teaspoon (5ml)
  • Salt ¼ teaspoon
  • All Purpose Flour 1 cup (130g)
  • Cake Flour ½ cup (65g)
  • Baking Powder 1½ teaspoons (7g)
  1. In a mixing bowl (with the paddle attachment on your stand mixer, or with a hand beater) cream the softened butter with the granulated sugar and salt until light and fluffy (about 5 minutes)
  2. Sift both flours with the baking powder.
  3. Combine the eggs, evaporated milk, vanilla, lime zest and lime juice together and mix well
  4. Add ⅓ of the flour mixture to the creaming butter/sugar and mix until just combined.
  5. Slowly add the half of the entire amount of the egg mixture while mixing on low- medium speed.
  6. Add another ⅓ of the flour mixture and then add the remaining egg mixture.
  7. Be sure to scrape the bottom and sides of the bowl and then add the last of the flour
  8. Add 2 drops of green gel paste color mix well
  9. Portion batter evenly into 12 cupcake cavities -filling about ⅔ each
  10. Bake in preheated 350° F oven for approximately 20 minutes or until they are done they will be springy to the touch when pressed gently in the center
  11. Cool completely and ice with Strawberry Lime Icing recipe below
UN-ICED Cupcakes can be stored at room temperature in an airtight container for up to 4 days.

For longer storage freeze for up to 2 months

ICED cupcakes should be stored in the refrigerator for up to 1 week, bring to room temperature before serving
Recipe by Gretchen's Bakery at