Recipe For Key Lime Cupcakes

Baking By rydilly Updated 22 Jul 2015 , 11:56pm by rydilly

rydilly Posted 20 Jul 2015 , 8:54pm
post #1 of 12


I am looking for some advise of making a key lime cake for a wedding.    I have good luck with the WASC recipe.   I was wondering if  anyone has tried  using  the white cake mix and just adding maybe half the liquid  key lime juice and the other half water in place of all water and just adding the vanilla and no almond.

I think this would taste good but looking for any other advise.



11 replies
Brookebakescake Posted 20 Jul 2015 , 11:45pm
post #2 of 12

Only one way to find out! Let me know how it turns out! When I'm experimenting with a new recipe, I make a master batch (i.e. the white mix), then divide and conquer. Maybe divide in four, and make sure you keep your proportions correct. Try 1/4 with all lime juice/no water. 1/4 with part lime part water, etc. Then just bake as cupcakes one or two at time. Add lime zest to some, try some lime or lemon extract in another. Keep notes as you go and you'll know what works and what doesn't. You're not out too much since you're only using one batch/box. Bonus: you get to eat cupcakes!

jselle Posted 21 Jul 2015 , 4:24am
post #3 of 12

I've used this recipe several times and have gotten rave reviews. For extra punch, I fill the cupcakes with lime or lemon curd.

Jedi Knight Posted 21 Jul 2015 , 5:54am
post #4 of 12

I don't know what that cake mix/jello thing is, but key lime it ain't.

jselle Posted 21 Jul 2015 , 11:41am
post #5 of 12

Jedi Knight, I am fairly new to posting here, and I have enjoyed coming to this site for inspiration, ideas, and support. I shared the above link in that spirit. If it is not up to the standards of the community, then I apologize. I am a public school teacher approaching retirement, and I've been operating a successful home baking business as a means to supplement my income in addition to my full-time work at school . The recipe I shared has been very helpful to me and has been a favorite of my customers. We find it quite delicious, and I was happy to share in the hopes of supporting another baker. Thank you for your feedback, and I will consider carefully before sharing again.

sykescakes Posted 21 Jul 2015 , 12:49pm
post #6 of 12

Jselle, I think the key lime cake recipe you posted looks great! Don't knock it till you try it I always say. I use a recipe for strawberry cake that has strawberry jello mix added to a scratch yellow cake recipe and it has always gotten rave reviews :) As far as putting the lime flavoring into a cake, I think jello mix would be a great option. I'm going to try this for margarita cupcakes! Thanks for the link

jselle Posted 21 Jul 2015 , 4:24pm
post #7 of 12

Great idea, sykescakes. Maybe a splash of tequila in the frosting and a sprinkling of fleur de sel to finish it off? Voila! Margarita cupcakes! 

Jedi Knight Posted 21 Jul 2015 , 5:52pm
post #8 of 12

My point is that if the product is not made with true key limes then it can't be called key lime anything. Lime, perhaps, but never key lime.

Key limes and key lime juice are both a light yellowish greeny colour, so anything key lime will never (and should never be coloured) be that awful fake green colour. 

jselle Posted 21 Jul 2015 , 6:13pm
post #9 of 12

Thank you for clarifying, Jedi Knight. I did not see in your first post that you were pointing out the distinction between "lime" and "key lime." I understand exactly what you mean, and I often brush my "lime" cupcakes with sweetened key lime juice rather than a plain simple syrup. It's funny...when I make a key lime pie or a variation of these cupcakes without the green jello, I am frequently asked why they aren't "lime green." Different folks, different expectations. :) Regardless of the shade of green, the recipe I posted is one that many have enjoyed.

Jedi Knight Posted 21 Jul 2015 , 6:24pm
post #10 of 12

On our meny we have a list of cake flavours and a list of fillings. Clients can choose their own combo.

People sometimes call and ask why the lime cake wasn't green, or why the lemon filling/lime filling weren't bright yellow/green. We use lime/lemon zest and the juice. We never color the 'guts' of the cake and that surprises some folks.

Brookebakescake Posted 21 Jul 2015 , 6:34pm
post #11 of 12

I know I'm getting a good key lime pie when its NOT bright green. Its the difference between an amazing pie in Key West, and an OK pie from my nearby Kroger here in Indiana. Y'all have me wanting pie now!! I've already gained 5 pounds with all the baking I've been doing lately!

rydilly Posted 22 Jul 2015 , 11:56pm
post #12 of 12

Thank you everyone for your input     I did do the WASC cake, left out the almond and did 2 2/3 cups of key lime juice and it was fantastic.   It was a little tart but tasted like lime!

Quote by @%username% on %date%