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Print This Delicious and Healthy Key Lime Pie Cupcakes Recipe

Key Lime Pie Cupcakes Recipe

Key lime juice brings bold citrus flavor to key lime cupcakes topped with meringue and filled with a creamy key lime filling.

Key Lime Pie Cupcakes

1 Large lime
4 Eggs, large - reserve whites
1 pkg (18 oz.) Yellow cake mix
1 pkg (3.4 oz.) pistachio instant pudding mix
1 1/4 cup Water
1/3 cup Vegetable oil
1 tsp Coconut flavoring

Key Lime Cupcake Filling

1 can Sweetened condensed milk
1/3 cup Key lime juice

Coconut Meringue

1/4 tsp Cream of tartar
3 Egg whites
1/2 tsp Coconut Flavoring
1/3 cup Granulated sugar

• 24 paper liners for cupcake pans (2 ½ -inch size)

Oven Temp ~ 350°
Baking Time ~ 18 -
Pan Type ~ 2 twelve cup cupcake pans
Preheat the oven. Line 24 cupcake cups with paper liners. Set the pans aside.

Prepare the Key Lime Cupcake batter:

With a citrus zester or fine grater, zest the lime peel and reserve one teaspoon.
Cut the lime in half and squeeze out two tablespoons.
Set aside.
Separate three of the eggs, place the whites in a large clean mixing bowl. Place the yolks in another mixing bowl.
Add the remaining egg, cake mix, pudding mix, water, oil, coconut flavoring, lime zest and juice to the yolks.
Blend with an electric mixer on low speed for 30 seconds. Scrape down the sides of bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well blended.
Spoon 1/4 cup batter into each lined cupcake cup, filling cups two thirds of the way full.
Place the pans in the oven.
Bake Key Lime Pie Cupcakes until they are lightly golden and spring back when lightly pressed with your finger.
Remove the pans from oven and place them onto wire racks to cool for five minutes.
Increase the oven heat to 450°F.
Loosen the edges of the cupcake liners with a butter knife, lift the cupcakes up from the bottoms of the cups using the end of the knife. Pick key lime cupcakes out of the cups carefully with your fingertips. Place them onto a wire rack to cool for 15 minutes before filling.

Meanwhile, prepare the Key Lime filling:

Place the sweetened condensed milk and Key lime juice into a small bowl and stir until combined. Spoon the mixture into a pastry bag fitted with a medium tip. Press the tip 1/4 inch into the top center of each cooked cupcake and squeeze the bag to release about 1 tablespoon filling into each cupcake. Scrape off any excess filling with a rubber spatula.

You may now dust Key Lime Cupcakes with confectioners' sugar and serve.

Or place the cooled cupcakes nearly side by side on a baking sheet.

Prepare the Meringue:

Add the cream of tartar to the reserved egg whites and beat with an electric mixer on high speed until foamy, about 45 seconds.
Add the coconut flavoring and one tablespoon of the sugar. Continue beating on high adding one tablespoon sugar at a time until the whites form stiff peaks.
Spoon two tablespoons meringue onto the top of each cupcake and swirl to spread it just to the edges with a short metal spatula or a spoon.
Place the pan in the oven.
Bake until the meringue is a light nutty brown in color, about five to six minutes.
Serve Key Lime Cupcakes at once, or allow the cupcakes to cool 10 minutes, then serve.
Serves 24
Nutrition facts:
Serving Size 81 g
Calories 241
Calories from Fat 77
Total Fat 8.5g 13%
Saturated Fat 2.6g 13%
Cholesterol 36mg 12%
Sodium 246mg 10%
Total Carbohydrates 37.9g 13%
Sugars 30.1g
Protein 3.9g
Vitamin A 2% • Vitamin C 3% • Calcium 11% • Iron 3%

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User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!