Key Lime Pie-Inspired Cupcakes for Spring!

It was definitely a long time coming, but spring weather is FINALLY, finally here! My campus is looking so alive these days, with kids actually stepping out from their dorms to enjoy the fresh air (something kids in my generation are criticized for not getting enough of). I plan to spend as much time outside as I can in the next week, culminating on Friday in the Color Run! It’s basically a 2 1/2 mile run where colored cornstarch is thrown at the runners from the sidelines so in the end, you’re covered head to toe in the rainbow! I am SO excited.

The recipe I have for you today is very much in the spirit of spring! These key lime pie cupcakes are light and refreshing, topped with coconut and macadamia nuts, which my mom warned me against wasting because of how apparently expensive they are.




I was especially happy with how these photos came out. These cupcakes were SO worth going home for the day to bake! I’m not so much of a lemon/lime/coconut person, as I much prefer fudgy chocolate deliciousness, but I like to vary my baking, or else all you’d see on this blog would be brownies on brownies on chocolate cake.




Key Lime Pie Cupcakes

What you will need:

1/2 cup graham cracker crumbs
2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup speculoos spread (Biscoff-type)
1/2 cup granulated sugar
1 large egg
1/3 cup oil
1/3 cup sour cream
1 teaspoon vanilla extract
2/3 cup cup whole milk

Key Lime Curd
2 large egg yolks
1/3 cup granulated sugar
2 teaspoons finely grated key lime zest
1/4 cup fresh key lime juice
2 tablespoons unsalted butter

8 ounces (1 package) cream cheese, softened
1/2 cup unsalted butter, softened
2 1/4 cups confectioners’ sugar
1 1/2 teaspoons vanilla extract
2 ounces white chocolate, melted
3 tablespoons coarsely chopped toasted macadamia nuts
1/4 cup toasted flaked coconut

Making the Cupcakes:

Heat oven to 350 degrees F.  Line 12 muffin cups with liners; divide graham cracker  into bottoms.

In a medium bowl, sift together flour, baking powder and salt.  In a large bowl, using a mixer on medium speed, beat together speculoos, sugar, egg, oil, sour cream and vanilla until well combined – about 1 minute.  Reduce mixer speed to low and gradually beat in flour mixture, alternating with milk, until just combined.  Divide batter into cups.  Bake 15-17 minutes or until well risen, and light golden brown.  Cool 5 minutes before transferring cupcakes to wire racks to cool.

To make the key lime curd, whisk together egg yolks, sugar, lime zest and lime juice over a double boiler.  Whisk and cook until until mixture becomes thick.  Transfer curd to a medium bowl and whisk in butter until combined.  Cover and chill in refrigerator until cold.

To make the frosting, in a large bowl, using a mixer on medium speed, beat cream cheese and butter until creamy – about 1 minute.  Reduce mixer speed to low and beat in confectioners’ sugar, vanilla and white chocolate until combined.  Increase mixer speed to medium and beat 2 minutes, or until creamy.

To assemble the cupcakes, remove “core” from cupcakes using a knife (this is to make room for the filling).  Place the key lime curd in a piping bag and pipe into the centers of cupcakes.  Place frosting in a piping bag and decorate tops of cupcakes.  Sprinkle toasted macadamia nuts and coconut on top (optional).



Enjoy this recipe, enjoy the spring and the warmth, and as always, stay tuned! Some excellent posts are coming soon! :)


*Recipe from:

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