lime cheesecake cupcakes

chris’ coworkers requested these lime cheesecake cupcakes – well actually they asked for the key lime pie cupcakes i made a while ago but with cream cheese frosting instead of the lime buttercream.  i love how they mixed and matched recipes to make up a brand new cupcake recipe!

this is actually the logic behind a new page i created called cupcake breakdown.  it’s an index of different cake, frosting, filling, and topping recipes that i’ve used before.  it makes it easier to find recipes (for example, if you’re just looking for a good chocolate cupcake recipe rather than a recipe for s’mores cupcakes) and it allows you to come up with all kinds of different combinations to develop new super fun recipes.  check it out!

these lime cheesecake cupcakes are very similar to other cheesecake cupcakes i’ve made before – strawberry and caramel apple.  it is a white cupcake with a coconut graham crust, filled with lime curd and topped with cream cheese frosting and a slice of lime.

these cupcakes turned out really yummy!  they have a lovely lime flavor that combines perfectly with the cream cheese frosting.  super nice and refreshing – a great spring time treat!

Lime Cheesecake Cupcakes

adapted from,, and Annie’s Eats


Lime Curd

  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 tablespoons grated lime zest
  • 1/4 cup lime juice
  • 4 tablespoons unsalted butter, diced

Coconut Graham Cracker Crust

  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 cup sweetened shredded coconut
  • 5 Tbsp. butter, melted


  • 1 box white cake mix plus ingredients called for on the box

Cream Cheese Frosting

  • 12 oz. cream cheese
  • 8 tbsp. unsalted butter, at room temperature
  • 3 tsp. vanilla extract
  • 3 3/4 cups confectioners’ sugar, sifted


  1. To make lime curd, bring a pot of water to a boil and then reduce to a simmer.  In a mixing bowl that fits on top of the pot (without falling in or touching the water), combine sugar, eggs, lime zest and juice. Cook mixture over medium-low heat, whisking constantly. Cook until mixture begins to thicken and hold the mark of a whisk ran through it; about 10-15 minutes.
  2. Remove pan from heat. Whisk in diced butter a few pieces at a time. Mix until well combined. Strain mixture through a fine sieve or cheese cloth. Cover mixture tightly with plastic by laying plastic wrap directly on the surface of the curd. This prevents a film from forming.
  3. Chill for 3 hours or overnight to set the curd.
  4. Preheat oven to 350 degrees.  Line cupcake cups with cupcake liners.
  5. To make coconut graham crust, mix all crust ingredients until well blended.  Spoon 1 tablespoon of the crust mixture into each cupcake cup.  Press with a pastry tamper.
  6. Bake for 3-5 minutes.
  7. To make cupcakes, prepare and bake cupcakes as directly on the box.
  8. Allow cupcakes to cool completely.
  9. Using the cone method,  use a small paring knife to cut a cone out of the center of each cupcake.
  10. Add some lime curd to the cupcake and replace the top portion of the cone, slicing off the tip to leave room for the filling.
  11. To make the cream cheese frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes.  Mix in the vanilla extract.
  12. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.
  13. Pipe frosting on to cupcakes as desired.  Garnish with a half slice of lime.

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  1. These cupcakes look PERFECT!! So professional and adorable! They look amazingly delicious too of course!

  2. What. I mean, this just isn’t nice, Miki. I need to lose a few lbs and I think I’ll make these…and gain a few instead 🙂 Ah well, probably worth it. Looks YUMMY! I like how you feature a wide variety of recipes and are so detailed with the results–I’m really enjoying exploring your recipes! Thank you:)

  3. beautiful pictures and DELICIOUS CUPCAKES! Such a good day in the office for me, thank you miki!!

  4. Karen

     /  May 20, 2012

    These cupcakes are A-MAZ-ING, so tangy and citrusy. I made them exactly as you suggest, except that I made the cake from scratch (One Egg Cake, Joy of Cooking). I have a tool that cut a hole about the size of a quarter in the cooled cupcake. I added the lime curd and then replaced the cake that I had removed. MMMM so, so unique and tasty.

    • awesome! i’m so excited to hear that you tried them out. these kinds of cheesecake cupcakes are some of my favorites. 🙂

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