I'm not really big on key lime pie, but want to donate some key lime cupcakes to a small event. All of the recipes I see call for the lime filling in the middle of the cupcake. I'm not big on fillings either. Is this preferred over making a lime cupcake and topping it with coconut flavored Bettercream and fresh coconut shreds. Those of you who love key lime pie, which cupcake would you prefer?

I made a Key Lime Cake for my husbands birthday. I used French Vanilla DH and followed the recipe exactly, except I used Key Lime Juice instead of water. Turned out tart (like the pie), and I used a regular 1/2 butter 1/2 shortning buttercream recipe. Added lime zest and lime juice to thin. The lime flavor didn't come through really strong on the icing, but the cake more than made up for it! Took a long time to bake though-I would use a flower nail next time, though. Hope this helps!

Thanks for your response. If I went the cake mix route, I was going to use white DH cake and add a pack of lime pudding.

I also throw in some lime yogurt as well...

A pack of lime pudding in a cake does not key lime make.

I think a filling will add to the flavor..a key lime curd would be nice. Definitely use some key lime juice and zest. Not sure how you're decorating but it would probably be good to top with some crushed graham crackers...

I do not like fillings in my cupcakes, So I'm with you on that. I have tried subbing the water for key lime juice and found it too much...maybe 1/2 juice and 1/2 water. And it does take longer to cook for some reason. I used all juice in my buttercream (instead of milk) and had the best icing!

A yellow cake with key lime curd filling and coconut bettercreme sprinkled with graham cracker crumbs sounds wonderful and not too overboard on the lime.

I agree with chutzpah, I don't think just adding the lime pudding will give you the key lime flavoring you want.

If you want/need to doctor a mix try adding key lime yogurt and use lime zest and juice as a replacement for some/all of the liquid.

I have made Key Lime cupcakes for weddings and they were great. I used DH White mix and key lime juice and zest of the lime. I just finished it with BC icing and they came out great. I also used raspberry filling inside because raspberry goes so well with key lime. or you could just use a raspberry BC instead to balance out the flavor.

I've used a great recipe for graham cracker cupcakes (not graham cracker crust, you use the graham crax in the recipe) with a lime curd filling. You top them with whip cream; I've always added my left over curd to the whip cream and it's perfect. I think you probably need to use either a filling or definite lime frosting to get an adequate lime taste. Good luck!