KeyLime Raspberry cupcakes

Samantha Jacobs


SOOOO rich and creamy, and sweet and tangy. I LOVE Keylime pie and I love raspberrys...and cupcakes, so here is their love child. =)


★★★★★ 1 vote

35 Min
20 Min


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white cake recipe from :
1/3 c
key lime juice( instead of vanilla and almond extract)
zest of 12 key limes
( i used whole milk instead of yogurt)


1/2 c
butter softened
zested key limes, and the juice
1/4 c
lime juice
4 1/2 c
confectioners sugar
1/2 pt
optional: milk to reach desired consistancy


1 c
shredded sweetened coconut
2 c
crushed grahm crackers
1/3 c
melted butter

How to Make KeyLime Raspberry cupcakes


  • 1CRUST!!!!

    use food processor to crush your crackers.

    Mix in your coconut.

    add the butter.

    push into the bottom of cupcake wrappers to forn a small crust.

    Cover with cake batter.
  • 2follow cake directions.

    then push a fresh raspberry into the center of your cake, right before baking.
  • 3frosting:
    ~Beat the softened butter first.
  • 4Slowly add the sugar one cup at a time until well incorporated.
  • 5add the lime zest and lime juice. continue mixing
  • 6add your raspberries and watch as your frosting becomes delightfully pink

Printable Recipe Card

About KeyLime Raspberry cupcakes

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: French
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids

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