Mini Key Lime Cupcakes Recipe -
Mini Key Lime Cupcakes Recipe
  • READY IN ABOUT 2 hrs

Mini Key Lime Cupcakes

Recipe by  

"Make mini cakes for maximum satisfaction. Cake mix and ready-to-spread frosting make prep super easy."

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Original recipe makes 48 cupcakes Change Servings
  • PREP

    40 mins

    1 hr 50 mins


  1. In large bowl, beat pudding mix and whipping cream with wire whisk 2 minutes. Let stand 3 minutes. Beat in 1/4 cup Key lime juice and the food color; stir in powdered sugar until smooth. Cover and refrigerate.
  2. Heat oven to 375 degrees F (350 degrees F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box. Spoon about 1 rounded tablespoonful batter into each muffin cup, using about half of the batter. (Muffin cups will be about 1/3 full.) Refrigerate remaining batter. Bake 12 to 16 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Repeat with remaining baking cups and batter. Cool cupcakes completely, about 15 minutes.
  3. Remove paper baking cups from cupcakes. Swirl about 2 teaspoons topping on top of each cupcake.
  4. Stir frosting in container 20 times. Gently stir in 1 tablespoon Key lime juice and the lime peel. Spoon frosting into 1-quart resealable food-storage plastic bag. Cut 1/2-inch opening from bottom corner of bag. Squeeze 1 rounded teaspoonful frosting from bag onto topping. Garnish with fresh lime wedge, if desired. Store in refrigerator.
Kitchen-Friendly View


  • High Altitude (3500-6500 ft): Divide batter in half. Distribute 1/2 batter evenly among 24 muffin cups. Refrigerate remaining batter, and repeat process.
  • Special Touch: Check your market for seasonal fresh Key limes in bags, and juice them. Key limes are smaller than regular Persian limes, about the size of a golf ball. You will need 5 Key limes to make about 1/3 cup juice.

Reviews More Reviews

Feb 23, 2009

Very yummy, made it for a tropical themed party. I used Heavenly White Cake (from this site) for the cake portion. I followed the recipe as written for the topping and frosting and they were very good. Not too sweet. The key lime topping started to run off my cupcakes after a while, so next time I may try to make that a little thicker.

Feb 06, 2009

I made these as Mini Cupcakes. (Not the normal sized ones as the recipe says) It sure was a lot of work to frost all the tiny cupcakes but they turned out great! Very cute! Will make 'normal' sized ones next time. And for Eastern I might even use different colors to tint the frosting. Not very Key Lime like but pastels go great with the Easter theme.


8 Ratings

Apr 14, 2009

This is an absolutely delicious little cupcake. The one change I made was that I made mini cupcakes instead of regular sized ones, baked for about 7 minutes. Other than that I followed the recipe exactly. It is time-consuming and I made a flat-out mess in my kitchen but these little gems are worth it. One note, I neglected to read the part about REMOVING the cupcake liners before I went out and bought them. I searched for cute little Easter ones and then realized that I'd have to remove them before frosting. :( But I do think you should remove them like the recipe states. I think it would be hard to neatly peel off the wrapper without getting the topping all over yourself if you frosted them with the liners on. And, I used ziploc bags for both the green topping and the white frosting. Just fill them up, snip off a small piece and pipe on. They taste best after they've been in the fridge for a bit so plan accordingly. I let mine hang out overnight in the fridge and this morning they are so good I can't stop popping them in my mouth! :( 5 stars, can't wait to bring them to the Easter celebration!

Feb 03, 2009

GREAT RECIPE! I altered the recipe a bit to make it healthier- I used nonfat vanilla yogurt instead of oil for the cake mix (it makes it moister). I used light cool whip instead of heavy whipping cream and I used half the sugar was AMAZING! Will definitely making these cupcakes again :)

Sep 10, 2010

so good and limey! i made these twice in july and they were a hit both times! followed recipe exactly

Mar 09, 2009

Super fun (and easy) to make! I did use a bit more lime juice where called for, and probably more zest, too. First day, they're a little intense, but they do mellow in the fridge. I'd advise making them a day in advance, at least. (These were a hit with the kids, as well!)

Aug 17, 2010

SO easy, so delicious. I followed exact recipe, EVERYONE loved them! Usually, a full cupcake is TOO much cake. I love the halves!


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  • Calories
  • 139 kcal
  • 7%
  • Carbohydrates
  • 19.2 g
  • 6%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 6.6 g
  • 10%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 0.8 g
  • 2%
  • Sodium
  • 115 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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