Key Lime Pie Cupcakes

Key Lime Pie Cupcakes, complete with graham cracker crust!
I thought things would have slowed down by now, but I’m still as busy as ever. It’s all good things though! Really, I can’t complain. This time last year, I had just graduated from college, and I had absolutely zero plans. I spent my whole last semester in denial–there was no way college had gone by that fast. The first couple of months after graduation were so boring, so like I said. Can’t complain!

Key Lime Pie Cupcakes, complete with graham cracker crust!
Because the light is really awesome in my kitchen around midday, the weekends are really all I have for taking photos. If I’ve got weekend plans or something comes up, blog posts pretty much don’t happen. Sometimes it really is conflicting–be social or work on a blog post? Please tell me you have this problem! Most of the time the blog post is put on hold.

So I was actually pretty excited that I didn’t have many plans last weekend. I set up all my photography stuff, finished these Key Lime Pie Cupcakes, and took tons of photos. Just snapped away to my heart’s content. I didn’t feel rushed or like I forgot something, which is pretty much how I’ve felt for the past three weeks.

Oh, I stuffed my face with cupcakes as well. Had plenty of time for that. 😉

Key Lime Pie Cupcakes, complete with graham cracker crust!
These cupcakes were sort of a last minute idea. I really needed to make something for a blog post, and I didn’t want to run to the store to buy more ingredients. I had a few limes in the refrigerator and half a box of graham cracker crumbs in the pantry, so cupcakes it was.

Confessional moment: I’m not sure I’ve ever had a key lime pie? I’m not sure how this is possible. I guess I just don’t usually think of lime as a dessert flavor, so I always just skipped over it?

I now realize what I’ve been missing! My next mission is to get an actual slice of key lime pie somewhere, taste the real thing.

Key Lime Pie Cupcakes, complete with graham cracker crust!
You might have noticed this in the pictures, but I tried the crust two different ways. For the first tray of cupcakes that went into the oven, I bake the graham crusts for about 10 minutes. Then I poured the batter over that and put them back in the oven. The crust looks like it goes way up the sides of the cupcakes, but it’s lying to you. There isn’t that much crust. Which is sort of disappointing because the crust is always the best part.

The second time, I pressed the crust into the cupcake liners, poured the batter on top, and then put them in the oven. Much more visually pleasing results. And I think the crust was just the right texture; it isn’t too crunchy and awkward when biting into a cupcake.

My parents took these to my grandmother’s house for a little family gathering, and they were practically all gone by the time I got there. Like, de-vour-ed. Devoured.

Key Lime Pie Cupcakes, complete with graham cracker crust!
Key Lime Pie Cupcakes

Yield: About 15 cupcakes


  • 1 cup graham cracker crumbs
  • 1/2 cup butter, melted
  • 3/4 cup sugar
  • 1/2 cup butter, softened
  • 3 large egg whites
  • 3 tbsp fresh key lime juice (can use bottled or regular if key limes aren't available)
  • 1 tbsp lime zest
  • 3/4 cup milk
  • 1 1/2 cup flour
  • 1 tsp baking powder
  • Green food coloring, optional
  • Yellow food coloring, optional
  • Frosting:
  • 1 cup butter, softened
  • 1-2 tbsp fresh lime juice (can use bottled or regular if key limes aren't available)
  • 2 1/2 cups powdered sugar
  • Lime slices for garnish
  • Graham cracker crumbs for garnish


  1. Preheat the oven to 350 degrees and line two cupcake pans with paper liners.
  2. Combine graham cracker crumbs in a bowl and pour in the melted butter. Stir until all the crumbs are coated. Press about a tablespoon of the crumb mixture into the bottom of each paper liner. Set aside.
  3. In another bowl, combine sugar and softened butter. With a mixer (or stand mixer), beat on medium speed until fluffy. Add egg whites, lime juice, and lime zest, and mix well.
  4. Next, add the baking powder, half of the milk, and half of the flour mixture. Mix well, on low at first until mostly combined, and then on medium speed until completely combined.
  5. Repeat with the second half of the milk and flour.
  6. Then add one or two drops of each food coloring, depending on how vibrant you want the cupcakes to be. I went for a soft green, so I used about 1/8 tsp green gel food coloring, and a tiny drop of yellow gel food coloring.
  7. Bake cupcakes for 16-18 minutes, or until a toothpick can be inserted into the center of the cupcakes and come out clean. Let cupcakes cool completely before frosting.
  8. Frosting:
  9. In the bowl of a stand mixer (or a large bowl with an hand mixer), beat butter on medium speed until smooth and creamy.
  10. Add lime juice and half of the powdered sugar. Mix on low speed until mostly combined, and then on medium high speed until completely combined. Repeat with second half of powdered sugar.
  11. Transfer frosting to a piping bag with a large star tip. Pipe frosting onto cooled cupcakes. Immediately sprinkle with graham cracker crumbs and add a lime slice.
  12. Enjoy!

Recipe from bethcakes. All images and content are copyright protected. Please do not use my images without permission. If you would like to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thank you.

You could add a little tequila to these and easily make margarita cupcakes, just sayin’.

Leave a Comment

Your email address will not be published. Required fields are marked *

  • These are so cute. I don’t blog anymore but since I am only fourteen and jugling research papers and blog posts is really hard. Of course school comes first. I have tried keylime pie before but it was not my cup of tea as they say. (I don’t like tea either ) anyways hope I didn’t take up to much of your time with this comment.

  • I’m just like you… I only really have time to shoot on weekends, and a lot of times I need to say no to doing other more normal human type things for getting those posts done! Hahaha #foodbloggerproblems

    These cupcakes look amazing! Like, a perfect summer cupcake!

    • I’m glad I’m not alone! It’s so conflicting sometimes. If I choose the social life, I feel like I have so much work to do when I get home. If I choose to work on a blog post, I suddenly crave the presence actual people. Haha. 🙂 Thanks, Chris!

  • Key Lime Pie Cupcakes…yes please… And as far as blogging goes, you’ve got it together girl! After I graduated all I was concerned about, was where the next party was at (slow to mature lol) . Your photography and recipes are amazing so keep on doing what you’re doing!

  • Over the top – these were honestly devoured in like 5 minutes! The crust made them unique and delicious!

  • Yes, I feel you! Social time or blogging. Its hard to balance both!
    These cupcakes look so decadent, but still light from the citrus lime! Gorgeous, Beth!

  • I’ve never had key lime pie either- or really key lime anything, but that might change with these cupcakes. I have the whole “be social or blog” conflict too! I usually go and be social as well but occasionally blogging wins.

  • These look lovely, Beth! And I especially like the way you styled them with a slice of lime on top. I can certainly see why they were devoured so quickly. Great idea to make up a little graham cracker crust. I am in complete agreement that the crust is often the best part on any pie : )

  • I totally know what you mean about balancing the blog and being social, Beth. I have the same struggle. I’m a huge fan of key lime pie and these cupcakes look fantastic. Great photos, too!

  • Feeling rushed and forgetful is the story of my blog life! As is having to choose between blog stuff and life stuff–it’s tricky! So glad you got a few afternoon hours to yourself, though, because these cupcakes are gorgeous! I’m actually not the biggest key lime pie fan, but I do love lime flavored desserts, so I think I’d pick these cupcakes over pie any day!

  • These look wonderful Beth! I know exactly what you mean about waiting to the weekend to shoot photos, etc. Being social or doing a post can sometimes be a tough choice but I think you’re doing a fantabulous job!
    PS: Is fantabulous a word? It didn’t show the red underline (that’s weird- LOL)

  • I always feel so strange when I have to re-schedule plans because of blog work and the inevitable explanation about “but the best light for photos is at 1PM!” happens. Ugh. I totally agree that it’s so hard to juggle both! I’m so happy you shared these cupcakes though, Beth. Key Lime is one of my favorites as the weather warms up, and these would be splendid at any BBQ or cookout for sure! 😀

  • Oh I am like you, life and blog both have to happen over the weekend. And like this weekend, it’s no blog lol! These cupcakes are amazing. Love key limes!!!!

  • This looks utterly amazing! I’m usually a strict vanilla cupcake kind of girl, but these just look amazing and I wouldn’t hesitate to try one.

  • Beth! These look amazing! I love your blog. I found it when I was wandering Sally’s. I love all of the fruit you use. I am a huge fruit fan. I can hardly go a day without it. I think we will be fast friends! I just posted a strawberry lemonade recipe and laughed when I saw your last few posts look similar! 🙂 Happy Summer!!!!

    • Yes! As long as they’re covered some way, they should be good. I didn’t store these in my refrigerator or anything and they were fine. 🙂

  • Thank you so much. It’s hard to know sometimes what will be stable or not. I don’t want to make any kiddos at church sick!

  • I just had these this weekend at my boyfriends grandsons 1st birthday party…they blew my socks off! I LOVE Key Lime pie, and its also a favorite of the BF. The cake is dense and moist, like it should be, and the buttercream frosting on top is fabulous! Thank you so much for such an amazing cupcake recipe. 🙂

  • Found this recipe on Pinterest. I needed a recipe that would go with Mike Wazowski theme from Monster’s Inc. and I thought key lime flavor would be perfect! They’re in the oven now but I had a few questions. How much graham cracker are you supposed to put in the bottoms? Per your recipe, I measured a tablespoon but then I didn’t have enough graham cracker butter mixture for all 24 cupcakes. Also, given the crust, how much batter are you supposed to put in each pan? Typically it’s 1/3 or 1/4 c. With the crust I opted for 1/4 c but they look a wee bit full. We will see! In addition, I didn’t have enough batter for all 24 cupcakes. What am I doing wrong? Thanks for the recipe and thanks for your insight!

    • Hi Bre! If you’ll notice on the recipe, it only makes about 15 cupcakes. I realize that is an odd number, but I didn’t need 24 cupcakes at the time. It makes a slightly smaller batch of cupcakes. Sorry about that! I hope they still turn out for you though!