Key Lime Cupcakes are light, fluffy cupcakes full of key lime flavor! These cakes are made with lime juice and zest, topped with a tangy sweet cream cheese lime frosting made gluten-free and refined sugar-free.
To make these delicious citrus infused cupcakes I used gluten-free baking flour, zero calorie sweetener (Swerve), eggs, almond milk, coconut oil and of course key limes! And the frosting is just as simple. I used cream cheese, yogurt and zero calorie confectioners sweetener (Swerve). This simple recipe takes about 20 minutes to whip up and just .325 seconds to devour.
There’s something about citrus that makes me crave it on a hot day. Living in Southern California this means I need citrus like everyday between March-September. I’m okay with that because like I love citrus desserts! Here are a few of my favorite citrus recipes I’ve created:
- Healthy Lemon Poppy Seed Bundt Cake
- Baked Lemon Raspberry Donuts
- Blueberry Lemon & Thyme Galette
- Healthy Lemon Poppy Seed Banana Bread
- Healthy Lemon Blueberry Donuts
- Blackberry Lime Passion Tea with Chia
These sweet and tart cupcakes taste just like a slice of key lime pie and they make a perfect party treat. I know this from experience because I took these cupcakes to my friends house for a pool party and they were practically all gone within the first 5 minutes. Like GONE! Everyone devoured these cupcakes in before I could make my rounds and say hi to everyone.
Healthy Key Lime Cupcakes
Ingredients
- 1 1/2 c gluten-free baking flour
- 1/2 c Swerve Sweetener
- 2 eggs, large
- 3/4 c almond milk
- 1/4 c coconut oil, melted
- 1 tsp vanilla extract
- juice & zest of 2 key limes
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch sea salt
Frosting
- 2 oz cream cheese, room temp (light or fat free works as well)
- 5 oz greek yogurt, room temp
- 1 c Swerve Confectioners Sweetener
- 2 tsp lime juice
Instructions
- Preheat oven to 350 F and prepare a muffin tin with 12 cupcake liners and spray with non-stick spray if you using paper liners without a wax coating.
- In a small mixing bowl, stir together the milk, lime juice and zest and let sit while you prepare your other ingredients.
- In a stand alone mixer (or large bowl and using a hand held mixer) stir together the flour, granulated sweetener, baking powder, baking soda and salt. Add in the eggs, vanilla and milk/lime mixture and mix well. Add in the coconut oil and continue mixing until incorporated.
- Transfer batter to the cupcake pan and fill liners about 3/4 full. Bake for 16-18 minutes. Let cool.
- In a bowl, beat together the frosting ingredients. Frost cupcakes and serve.
- *additionally you can top cupcakes with sliced limes and coconut sugar
