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23 Oct

Bikini Girl Recipe: Key Lime Pie Cupcakes

Posted by Bikini Owner

Insert warm weather, a white sandy beach, a tropical drink with an umbrella, and a good book.

A jaded New Yorker in the midst of a brutal, bone chilling winter can dream, can't she?

This past weekend we hosted yet another fabulous meeting of the minds for our monthly book club.  The pick of the month was Me Before You by Jojo Moyes, a highly acclaimed novel that was, by far, the most moving, tug-at-your-heart-strings book I've read to date.

If you need further convincing to add this to your must-read list, this New York Times book review by Liesel Schillinger eloquently describes it:

“Me Before You” is a love story and a family story, but above all it’s a story of the bravery and sustained effort needed to redirect the path of a life once it’s been pushed off course.

 And what book club meeting doesn't need a fabulous treat to go with it?  In the spirit of one of our member's birthdays, I needed a sweet that would graciously host a few birthday candles.

And in the spirit of the book, in which they retreat to an exotic island of warm waters and tropical breezes for a portion, I thought nothing more fitting than some Key Lime Pie Cupcakes for the occasion.  I highly recommend pairing these citrusy-sweet delights with a glass of prosecco and a good read.


Prep time: 15 minutes  |  Total time:  35-45 minutes  |  Servings: 1 dozen cupcakes



Preheat oven to 350 degrees. Line a standard muffin pan with paper liners or generously grease with allergy friendly oil; set aside.

In a small mixing bowl, combine water and flaxseed. Whisk well and set aside for 5 minutes to allow mixture to thicken. This will serve as your “egg” in the recipe.

In a large mixing bowl, beat sugar and shortening until well combined, approximately 2-3 minutes.  If using an electric stand mixer, use the whisk attachment.   

Add flaxseed mixture, lime zest, lime juice, vanilla, and lemon juice; continue to beat until light and fluffy, scraping sides of bowl with spatula as needed.

In a separate mixing bowl, whisk together flour, baking soda, and salt; set aside.  Sift in flour mixture in three batches, alternating with milk and scraping sides of bowl as needed.  If using an electric stand mixer, switch to the paddle attachment for this step.  Batter should be smooth and slightly thick.  Remember it is important not to over mix your batter.  

Fill prepared muffin cups about two-thirds full with batter; bake until tops are springy to the touch and cake tester comes out clean from centers of cupcakes, approximately 18-20 minutes.

Allow cupcakes to cool in pans for 5 minutes.  Turn out on a wire rack for remainder of cooling. Once cupcakes are completely cooled, frost with Key Lime Frosting [recipe below] and garnish with crumbled ENJOY LIFE VANILLA HONEY GRAHAM COOKIES.



  • 2 cups allergy friendly powdered sugar [corn starch free]
  • ½ pound allergy friendly shortening [approximately 1 cup]
  • pinch of salt
  • 1 tablespoon lime juice


Beat shortening, sugar, and salt until mixture is well combined.  If using an electric stand mixer, use paddle attachment and beat on high once powdered sugar is fully incorporated.  Add lime juice; continue to beat until frosting is light and fluffy.  


This recipe is gluten free, dairy free, egg free, soy free, peanut free, tree nut free, corn free, legume free, and vegan.


I'm loving these brands for this recipe, and you should too:

Check out more healthy recipies from Bubble Girl Bakes HERE