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Best Key Lime Pie Cupcakes with creamy lime filling, fluffy white frosting, and a lime slice on top. Sprinkled with graham crumbs and zest, the cupcake has a bite showing its soft golden cake on a marble surface with limes blurred in the background.

Key Lime Pie Cupcakes

5 from 1 vote
These Key Lime Pie Cupcakes combine a crunchy graham cracker base, tangy key lime cake, and smooth cream cheese frosting. They taste just like classic key lime pie but are portable, easy to serve, and perfect for parties, bake sales, or summer gatherings.
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Prep Time 25 minutes
Cook Time 20 minutes
Cooling & Frosting 45 minutes
Total Time 1 hour 30 minutes
Servings: 12 Cupcakes
Course: Dessert
Cuisine: American
Calories: 315
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Graham Cracker Base
  • 1 ½ cups Graham cracker crumbs - Finely crushed
  • 5 tablespoon Butter - Melted
  • 2 tablespoon Sugar - Adds caramel flavor
  • 1 pinch Salt - Balances sweetness
Lime Cupcake Batter
  • 1 ½ cups All-purpose flour - Spoon and level
  • 1 ½ teaspoon Baking powder - For lift
  • ¼ teaspoon Salt - Enhances lime flavor
  • ½ cup Butter - Softened
  • 1 cup Sugar - Granulated
  • 2 large Eggs - Room temperature
  • ¼ cup Key lime juice - Fresh preferred
  • 1 tablespoon Lime zest - From 3–4 key limes
  • ½ cup Sour cream - Adds moisture
  • 1 teaspoon Vanilla extract - Optional for depth
Cream Cheese Frosting
  • 8 oz Cream cheese - Softened
  • ½ cup Butter - Softened
  • 3 cups Powdered sugar - Sifted
  • 1 tablespoon Lime juice - Fresh
  • 1 teaspoon Lime zest - Optional
  • 2 tablespoon Limoncello - Optional – for adult version
Optional Toppings
  • Sweetened condensed milk - For drizzle
  • Extra graham crumbs - For topping
  • Lime slices - For garnish
  • Whipped cream - Optional decoration

Equipment

  • 1 Standard 12-cup muffin tin (For baking cupcakes evenly)
  • 12 Paper cupcake liners (Keeps crust from sticking)
  • 1 Electric mixer (Hand or stand mixer works)
  • 1 Microplane zester (For fine lime zest)
  • 1 Piping bag with large star tip (For frosting presentation)
  • 1 Small glass or tamper (To press crust into liners)

Method
 

  1. Mix graham cracker crumbs with melted butter, sugar, and salt until texture resembles wet sand. Press firmly into lined muffin cups using the bottom of a small glass. Bake at 350°F (175°C) for 5 minutes, then let cool completely.
  2. Cream butter and sugar until light and fluffy (4–5 minutes). Beat in eggs one at a time. Mix in lime juice, zest, sour cream, and vanilla. Gently fold in dry ingredients until smooth.
  3. Fill liners ⅔ full over crust. Bake at 350°F for 18–20 minutes, or until tops spring back when lightly touched. Cool 5 minutes in pan, then move to wire rack.
  4. Beat cream cheese and butter until smooth. Gradually add powdered sugar. Stir in lime juice, zest, and limoncello (optional).
  5. Pipe or spread frosting on cooled cupcakes. Garnish with graham crumbs, lime slices, or condensed milk drizzle. Keep refrigerated until serving.

Nutrition

Serving: 1cupcakeCalories: 315kcalCarbohydrates: 38gProtein: 3gFat: 17gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 190mgPotassium: 75mgFiber: 0.5gSugar: 29gVitamin A: 550IUVitamin C: 3mgCalcium: 40mgIron: 1mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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