Help... Need Key Lime Help!

Baking By sjbeatty8 Updated 9 Aug 2013 , 11:01am by AnnieCahill

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sjbeatty8 Posted 6 Aug 2013 , 10:02pm
post #1 of 9

I have had a request for Key Lime cupcakes. I have a vanilla cake recipe I want to use and was thinking about adding some key lime juice and zest but I want a frosting recipe that will really pull the flavor. My issue is it has to be something that does not require refridgeration and will hold up for 1-2 days. 


Anyone have a great recipe????????????????? Or if not a frosting, then a filling? 

8 replies
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morganchampagne Posted 6 Aug 2013 , 10:29pm
post #2 of 9

AI wouldn't use the juice in the baking. It bakes out and can cause your batter to be off because of the extra liquid. The zest is the best bet. You could add the juice to the filling though! Also I believe Lorann oils makes a key lime oil (not sure) those work so good in icing

If your frosting doesn't require refrigeration you could start with your base and add some juice..etc etc

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scrumdiddlycakes Posted 6 Aug 2013 , 11:03pm
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I agree with morganchampagne, the extra liquid and acid can cause issues, and the flavour of the zest bakes much nicer.

I do a keylime with a white cake with the zest, key lime curd as a filling, then just use a vanilla bean IMBC and top with some candied rind.

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sjbeatty8 Posted 7 Aug 2013 , 12:48am
post #4 of 9

I forgot about LorAnn.... I will call them tomorrow... Its sad I forget them since they are about 5 min from my house. 

For the Key Lime Curd... do you have a recipe??? That sounds tasty! 


I will add the zest only to the batter and then think ill try the oil in my frosting and/or curd filling. 



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SweetCuppie84 Posted 7 Aug 2013 , 1:05am
post #5 of 9

You could also lightly brush the tops of the cupcakes with lime juice to give it a lime-y boost.

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AnnieCahill Posted 8 Aug 2013 , 1:28pm
post #6 of 9

Noooo lime juice in the cupcake batter.  Here is what I do for anything citrus.  I just use two tablespoons of extract and the zest of one fruit.  In your case, you can use lime extract (or oil) and zest a Persian lime.  I wouldn't bother with key limes truthfully.  They are so tiny and cumbersome to work with.  Scale back on your vanilla-add maybe 1/2 teaspoon just to give it a creamy taste.  Olive Nation has fantastic extracts.  They aren't fake tasting and they give a great flavor:


Dickinson's makes a great lime curd that you can use as a filling.  I just made some lemon cupcakes for my mom's birthday and filled them with their lemon curd.


Srs, their coconut curd will make you fall over and die.  It's.  That.  Good.

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aem1029 Posted 8 Aug 2013 , 2:51pm
post #7 of 9

I make key lime cupcakes all the time.  I have a key lime tree in my back yard, I zest about 4-6 depending on size and i juice them into the batter and omit the extract and the recipe I use produces the most delish, light and fluffy and moist cupcake.  The only issue I have is that my wrappers peel the next day, possibly because the cupcake is so moist?  I use a white chocolate buttercream and they are to die for.  Everyone loves them.  

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kikiandkyle Posted 8 Aug 2013 , 3:43pm
post #8 of 9

AI use the Georgetown Cupcakes lemon recipe which has juice in the batter, maybe you could try subbing key lime juice in a recipe that calls for juice rather than adding it to a non-juice recipe?

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AnnieCahill Posted 9 Aug 2013 , 11:01am
post #9 of 9

ASome recipes don't work with juice. It all depends on the ratios of the other ingredients. Acidity can really throw off a recipe if juice isn't in the ingredients. I have never used juice in a recipe and I get awesome flavors just using real extracts and zest. If you want to use juice you should start with a recipe formulated for that.

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