Baker’s Recipe: Lime Cheesecake Cupcakes

In a rage, the minotaur tossed aside the worn table. Thaxus was less than thrilled about his spilled milk, but he should have know by now to never go out in public with Adem at this point. Nostrils flaring the minotaur stomped his hooves before looking Adem squarely in the eye and spat, “Those are not the limes of Keys.”

I never turn down an opportunity to show off some baking, so when my friends had a summer barbecue I knew I had to make a new recipe. Originally these were intended to be keylime cupcakes, but keylimes are far too small and far too much work when it comes to juicing and zesting, so instead I went with regular limes. If you want to make use of the soon-to-be de-zested limes, I have to suggest making a pitcher of Margaritas using my simple (and bonus) recipe:

Easy Margaritas

3 limes
2 lemons
1 orange

8 ounces of tequila
4 ounces of simple syrup
2 ounces of triple sec

Juice the fruits, it should yield around 12 ounces of liquid. Combine with 8 ounces of tequila, four ounces of simple syrup and two ounces of triple sec. Either blend in a blender or shake together and serve on the rocks. Garnish your glass with a salt rim if you like, but please use something better than Morton’s.

To make your own simple syrup, combine equal parts sugar and water and bring to a boil. Once the mixture has reduced by a third to half, remove from heat and allow it to cool. Don’t ever bother buying the stuff.

Now on to the cupcakes!

Lime Cheesecake Cupcakes

Makes 18 regular-sized cupcakes or 48 mini-cupcakes

For the lime cupcakes…

1 3/4 cup of all purpose flour
1 teaspoon of baking powder
1/2 cup (1 stick) of unsalted butter, room temperature
1 1/4 of cup sugar
2 large eggs
2 1/2 tablespoons of fresh lime juice (1 lime)
1 tablespoon of finely grated lime peel (2 limes)
3/4 cup of buttermilk

For the Lime Cheesecake Frosting…

8 ounces of cream cheese, room temperature
1 1/2 cups powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 tablespoon finely grated lime peel (about 1 lime)
4 drops of green food dye

Muffin trays
Mixing bowl
Mixing tools
Frosting bag
Grater or zester
Juicer or citrus reamer


Preheat the oven to 350°F. Sift together the flour and baking powder and set aside. Cream together the sugar and butter in a mixer, and incorporate the eggs one by one. Add in the fresh lime juice and the lime zest, at this point the mixture will look curdled but don’t worry, it isn’t. Alternate adding the flour and buttermilk until the batter is fully combined. It will be fluffier than your regular batter. Divide the batter evenly between the cupcake liners and bake for 12-16 minutes if making miniature cupcakes or 20-25 if making regular sized ones. Allow them to cool before frosting.

To make the frosting, cream together the cream cheese and butter until smooth, then mix in the food dye and lime zest. While mixing on high, slowly add in the powdered sugar until the frosting becomes light and fluffy. Add it into a frosting bag and top each cupcake with a dollop once cool.

These cupcakes must remain refrigerated because of the cream cheese frosting.

Don’t know what to do with the extra buttermilk? We have plenty of recipes to help out.