Key Lime Cupcake with Ginger Caramel Drizzle

Dessert | Puddings

Prep Time: 20 mins | Serving Size: 12 cupcakes

This key lime cupcake recipe has a unique flavor profile that will showcase your baking skills. Mix our Royal Delights Key Lime into your cupcake batter and top it off with homemade caramel and ginger drizzle.


  • 1 package Royal Delights Key Lime crème
  • 12 candied ginger pieces
Ginger caramel:
  • 1 cup heavy cream
  • 2 to 4 tablespoons (depending on spiciness level) fresh ginger grated
  • 1 cup sugar ¼ cup water
  • 3 teaspoons lemon juice
Cupcake batter:
  • 1/2 cup confectioners sugar
  • 1 cup flour
  • 1/2 teaspoons baking powder
  • 1/8 teaspoons baking soda Pinch salt
  • 1/4 cup buttermilk (or 1 tablespoon lime with 1/4 cup milk)
  • 1/8 cup vegetable oil
  • 1 egg
  • 2/4 cup water Cupcake pan
  • 12 Cupcake liners


  1. Follow the instructions for the Key Lime Crème; transfer into a piping bag, and reserve 1/3 cup to add into the batter; Leave the remaining Key Lime Crème in the cooler
  2. Cupcake batter: Combine all dry ingredients, and mix; Add the liquid ones, and 1/3 cup Key Lime Crème and stir; Portion with a 1/3 cup measure into a cupcake pan (add the cupcake liners first), bake in a 350 F preheated oven for 15 to 20 minutes, cool it down before adding the frosting
  3. Meanwhile, start the caramel syrup: In a small saucepan simmer the heavy cream with the ginger for 5 minutes and reserve; In another small saucepan simmer the sugar, water, and lemon juice with the lid on for 10 to 15 minutes until golden brown, finally pass the cream through a sieve and combine with the sugar syrup, stir and reserve; Use it warm or cold
  4. Pipe the Key Lime Crème on top and add the ginger caramel, garnish with the candied ginger

Total time: 45 minutes
Inactive time: 15 minutes