key lime mini cupcake

Key Lime Mini Cupcakes

Summer is ending but it’s still pretty warm here, and the sunny weather is absolutely perfect for picnics!

These cupcakes are inspired by my favorite bakery in NYC – Two Little Red Hens. You can’t go wrong with any of their flavors: Brooklyn Blackout, Carrot, Key Lime, Peanut Butter Chocolate, Coconut, and more. 

When we visit, it’s often dependent on what flavors happen to be available since they sell out so quickly. It’s so hard to choose, but my favorites are probably Brooklyn Blackout and Key Lime.

The Key Lime is especially refreshing for the hot weather, and their key lime cupcake is filled with key lime cream/ custard.

My version (Adapted from Culinary Ginger) uses mini cupcake since I had leftover condensed milk from a different recipe. I had filled these babies with key lime cream. I didn’t get good pictures of them because it’s hard to have photogenic cupcakes when the insides are spilling out (but husband happily volunteered to be cleanup crew)

These are so cute because of the little lime slices for decoration. Enjoy!

Key Lime Cupcakes

8 tablespoons unsalted butter, room temperature
1/2 cup granulated sugar
2 large eggs, room temperature
2/3 cup milk, room temperature
4 limes, juiced and zested
1 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt

1/2 cup sweetened condensed milk
1/4 cup Greek yogurt
1/4 cup key lime juice

6 tablespoons butter, softened
8 ounces cream cheese, softened
2 cups confectioners’ sugar
2 tablespoons lime juice
1 lime, zested

Preheat oven to 350°F.  Grease muffin pan.

In a medium mixing bowl, beat the butter and sugar until light and fluffy using an electric mixer. Add the eggs, then beat until mixed. Add the milk, key lime, zest and juice, and beat until well mixed. Add the flour, baking powder, and salt and hand mix until well mixed and smooth (don’t overbeat).

Scoop the batter into the muffin pans and bake for 20 minutes until golden and a toothpick inserted in the center comes out clean. Remove from oven and let cool.

In a small bowl, combined the condensed milk, Greek yogurt, and key lime juice

In a medium bowl, combine butter, cream cheese, confectioners’ sugar, lime juice, and zest.

Using a small knife, cut out a center cone from each cupcake, reserving the cut piece. Cut off the cone end and discard/eat that, leaving just the circle to cover the filling once filled. Fill the cupcake with key lime filling, then replace the cut out piece back onto the cupcake. Pipe the frosting onto the cupcakes.  Garnish with lime slice and zest. Enjoy!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *