Eggless Key Lime Cupcakes

5 from 2 votes

Eggless Key Lime Cupcakes

Surrender to the citrusy delight this summer with these superbly moist, refreshing, and amazingly delicious Eggless Key Lime Cupcakes! The subtle tart flavor mingles fondly with the sweetness to create this blissful dessert treat that is hard to resist.

Prep: 10

Cook: 20

Total: 30

Course: Dessert

Cuisine: American

Servings: CUPCAKES

Calories: 223kcal

Author: Ruchi

Ingredients

DRY INGREDIENTS

1½ cups All purpose flour
1 tablespoon Cornflour
1½ teaspoons Baking powder
½ teaspoon Baking soda
- - A pinch of Salt

WET INGREDIENTS

½ cup Sugar
¼ cup + 2 tablespoon Oil
¼ cup Yogurt
½ cup + 2 tablespoon Milk
1 teaspoon Lemon extract
1 teaspoon Lemon Juice
1½ tablespoons Fresh Lemon zest

KEY LIME FROSTING

¾ cup Heavy Whipping Cream (liquid)
¾ cup Powdered Sugar or Confectioners sugar
3 teaspoons Fresh Lime juice
1 teaspoon Freshly grated Lemon peel

US Customary - Metric

Instructions

Preheat the oven to @325 degrees F. Prepare your cupcake/muffin pan with cupcake liners.
Zest the key limes for the cupcakes. As the key limes are small and thin-skinned, it is best to zest them before slicing or juicing because once you inflate them by juicing out, it will become nearly impossible to zest them.
Combine oil and sugar in a large bowl.
Mix until well combined. It will take about 2-3 minutes to blend everything together.
I find it easier to blend with a stand mixer, but you can use a hand mixer as well.
Sift the dry ingredients through a sieve. Sifting dry ingredients helps to aerate the mixture, which is essential for the batter to rise correctly while baking. Sifting also ensures your batter is lump-free.
Add the flour mix to the sugar-oil mix.
Add the remaining ingredients - yogurt, milk, lemon zest, lemon extract, and lemon juice to the mixing bowl - alternate between adding the dry ingredients and the milk to the oil-sugar mixture until thoroughly combined.
Mix the ingredients well. Keep scraping down the sides of the bowl so that the batter is evenly blended.
Divide the batter evenly between the cupcake tin. Fill the cupcake liners about ⅔ to avoid overflowing the batter during baking. The batter puffs during baking, and it needs space to do so.
Bake the key lime cupcakes in a preheated oven (@325 degrees F) for 18-20 minutes or until the toothpick inserted in the middle of the cupcakes comes back clean with just a few crumbs attached.
Allow them to cool in the pan for a couple of minutes, and then remove the cupcakes from the cavity to cool completely on a wire rack.
Soft and airy cupcakes are ready to be devoured.
If you like them frosted, pipe the completely cooled beautiful cupcakes with key-lime frosting. Garnish with lime zest and a wedge, and enjoy!

Notes

Frequently Asked Questions

How do I make the key lime frosting?

What better way to top these cupcakes than with a zesty key lime frosting? I have used my favorite whipped cream frosting as a base with the addition of lime zest and key lime juice for additional citrusy flavor in every bite, which takes the cupcakes to another level!

The frosting isn't too sweet and balances the tang in the cupcakes.

Can I use Persian limes instead of key limes?

Yes, you can! Persian and key limes are similar, so you can hardly tell the difference. This qualifies them to be used interchangeably.

Why are my cupcakes dense?

There could be a few probable reasons for the cupcakes not fluffing up but turning dense. Either you had over-mixed your batter or mixed the ingredients when they were not at room temperature.

In either case, the cupcakes will not puff up and become dense.

How can I store the cupcakes?

Frosted cupcakes can be stored in the fridge for 3-4 days in an air-tight container. You can prepare the cupcakes in advance and store them unfrosted in the refrigerator for two days.

You can also prepare the frosting a day in advance, cover and store it in the refrigerator until ready to use.

Nutrition