White Chocolate Key Lime Muffins or Cake

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
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Updated on 05/26/20
White Chocolate Key Lime Muffins or Cake Recipe

The Spruce / Peggy Trowbridge Filippone

Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 18 servings
Nutrition Facts (per serving)
154 Calories
6g Fat
23g Carbs
3g Protein
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Nutrition Facts
Servings: 18
Amount per serving
Calories 154
% Daily Value*
Total Fat 6g 8%
Saturated Fat 3g 16%
Cholesterol 61mg 20%
Sodium 162mg 7%
Total Carbohydrate 23g 8%
Dietary Fiber 1g 3%
Protein 3g
Calcium 64mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The combination of key limes and white chocolate is irresistible. Use this basic recipe for incredibly moist and delightfully tangy sweet muffins or cake.

Ingredients

  • Cupcakes or Cake:
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons butter (softened)
  • 1 cup sugar
  • 2 large eggs (lightly beaten)
  • 1 1/2 teaspoons key lime zest (grated)
  • 1 tablespoon fresh key lime juice
  • 2/3 cup buttermilk
  • 1 cup white chocolate chips
  • Glaze:
  • 1 cup powdered sugar
  • 1/8 cup fresh key lime juice

Steps to Make It

For Muffins:

  1. Gather the ingredients.

  2. Preheat oven to 350 F/175 C. Line standard-size muffin tin with foil liners.

  3. Blend the flour, baking powder, and salt together in a small bowl. Set aside.

  4. In a large mixing bowl, cream butter and sugar together with a mixer, beating until blended.

  5. Add the eggs, lime zest, and lime juice.

  6. Into the butter-cream mixture in the large bowl, add 1/3 of the flour mixture, stirring until combined.

  7. Add one-third of the buttermilk, stirring until combined.

  8. Continue alternating one-third of each until all is mixed well. Fold in white chocolate chips.

  9. Fill cupcake liners two-thirds full with batter.

  10. Bake 18 to 20 minutes (or 12 to 14 minutes for mini-muffins) until wooden pick inserted in the center comes out clean.

Make the Glaze:

  1. Gather the ingredients.

  2. Whisk powdered sugar and lime juice together until combined and smooth.

  3. While muffins are still warm, poke holes in the tops of the muffins with a wooden pick.

  4. Smooth about a teaspoon on top of each warm muffin.

  5. Cool completely.

  6. Serve and enjoy!

For Cake:

  1. Gather the ingredients.

  2. Preheat oven to 350 F/175 C. Prepare a 9 x 13-inch baking pan by lining with foil (non-stick foil recommended).

  3. Follow the same mixing instructions as above in the muffins.

  4. Spread batter evenly in pan.

  5. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean.

  6. Let rest in pan about 5 minutes and then poke holes all over the top of the cake with a wooden pick.

  7. Spread glaze evenly over top of cake and cool completely.

  8. Cut into pieces to serve and enjoy!.