key lime pie cupcakes on serving tray

Celebrate St. Patrick’s Day at Home With These Key Lime Pie Cupcakes

These Baking Therapy key lime pie cupcakes are the perfect little treat to celebrate St. Patrick’s Day! Sweet and tangy flavours of key lime pie topped with a fluffy cream cheese frosting. Did I mention they’re also stuffed with a luxurious lime curd? These cupcakes are guaranteed to satisfy any sweet tooth. OK, now let’s get baking!

key lime pie cupcakes on serving tray

Key Lime Pie Cupcakes

Prep Time: 30 minutes
Rest Time: 2 hours
Bake Time: 30-40 minutes
Total Time: 3 hours, 10 minutes
Servings: 12 cupcakes

Ingredients:

Lime Curd
1 cup sugar
2 eggs
1 egg yolk
½ cup freshly squeezed lime juice (about 3 limes)
Pinch salt
½ cup (1 stick) unsalted butter, cubed
Green food gel colouring

Cupcakes
1 ¼ cup all-purpose flour
¼ cup graham cracker crumbs
1 cup sugar
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup (1 stick) unsalted butter, room temperature
1 large egg
1 egg white
¼ cup sour cream
⅓ cup milk
¼ cup lime juice
2 tsp lime zest
1 tsp vanilla extract

Frosting
½ cup (1 stick) unsalted butter, room temperature
8 oz cream cheese, room temperature
5 cups icing sugar, sifted
1 tsp vanilla extract
2 Tbsp lime juice
Gel food colouring (optional)

Equipment:

Muffin Pan, Amazon, $35.

Baking Cups, Amazon, $6.

key lime pie cupcake ingredients on countertop

Directions:

1. First, you’ll make the lime curd. In a medium saucepan on medium-high heat, whisk together the sugar, eggs, egg yolk, lime juice and salt. Bring the mixture to a boil, stirring constantly. When the mixture starts to bubble, whisk in the butter, one Tbsp at a time. Bring the mixture to a boil again and let it bubble for 1 minute.

2. Remove from heat and strain the lemon curd. Mix in gel food colouring (if using) — it’ll make the curd brighter. Place plastic wrap directly on the curd and refrigerate until it sets, at least 2 hours.

Related: Anna Olson’s Very Best Cupcake Recipes

3. Now, for the cupcakes. Preheat oven to 350°F. Line a muffin pan with paper liners, set aside.

4. In the bowl of a stand mixer with the paddle attachment, mix together the flour, graham cracker crumbs, sugar, baking powder, baking soda and salt. Add the butter and mix until the mixture resembles wet sand, make sure not to over-mix. Add the egg, egg white, sour cream, milk, lime juice, zest and vanilla. Mix until the batter just comes together. Scrape down the sides and mix for another 10 seconds.

Related: Classic Irish Eats That’ll Bring the Emerald Isle to Your Kitchen

5. Divide the batter among the 12 cups, filling until ⅔ of the way full. Bake in the oven for 25-35 minutes until the edges are just golden and a toothpick when inserted in the centre comes out clean. Let cool in the pan for 10 minutes then transfer to a wire rack and cool completely.

key lime pie curd next to baked cupcakes

6. Now for the frosting. In the bowl of a stand mixer with the paddle attachment, cream together the butter and cream cheese until smooth, scraping down the sides as needed. Gradually add the icing sugar and cream until smooth. Add the vanilla extract, lime juice and food colouring (if using), mix for 1 minute. Transfer to a piping bag.

7. Use a paring knife to scoop out the centres of the cooled cupcakes. Spoon about 1 Tbsp of the lime curd into the centre of each cupcake. Ice the cupcakes with the cream cheese frosting. Pipe on four-leaf clovers or add sprinkles to make it festive. Enjoy!

key lime pie cupcakes being filled with curd on wire rack

key lime pie cupcakes on wire rack

Like Sabrina’s key lime pie cupcakes? Try her no-bake key lime pie icebox cake or her easy gluten-free quinoa chocolate cake.

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

Leave a Reply