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woman's hand holding Low FODMAP Key Lime Cupcake on tiny dish

Low FODMAP "Key Lime" Cupcakes

Our Low FODMAP "Key Lime" Cupcakes showcase the flavor of that beloved dessert, key lime pie. And, to make things easier than ever, we are starting with Rachel Pauls Vanilla Cake Low-FODMAP Baking Mix – a boxed mix that is certified low FODMAP. Vanilla cake on top of a layer of low FODMAP, gluten-free graham cracker crust, lime curd filling and a zesty lime cream cheese frosting complete the recipe, which is party-worthy.

Low FODMAP Serving Size Info: Makes 30 cupcakes; 30 servings; 1 cupcake pr serving

Course: Dessert, Treat
Cuisine: American
Prep Time: 20 minutes
Cook Time: 35 minutes
Chilling Time: 6 hours
Total Time: 6 hours 55 minutes
Makes: 30 Servings
Calories: 310 kcal
Author: Dédé Wilson


Key Lime Curd:

  • 1 cup (198 g) sugar
  • ¾ cup (180 ml) fresh squeezed lime juice
  • 2 large eggs, at room temperature
  • 4 tablespoons (57 g; 1/2 stick) unsalted butter, at room temperature, cut into pieces
  • 1 tablespoon lime zest

Graham Cracker Crust & Cupcakes:

Cream Cheese Frosting & Decoration:

  • 1- pound (455 g) full-fat block cream cheese, such as Philadelphia brand, cut into pieces, at room temperature
  • ½ cup (113 g; 1 stick) unsalted butter, at room temperature, cut into pieces
  • 3 cups (270 g) sifted confectioners’ sugar
  • 1 tablespoon key juice
  • Key lime zest; optional
  • Low FODMAP graham cracker crumbs
  • Key lime slices; optional


  1. For the Lime Curd: Whisk the sugar, lime juice and eggs together in a non-reactive saucepan. Whisk in small chunks of butter. Cook over medium-low heat, whisking frequently. When the mixture begins to bubble around the edges, lower the heat and whisk constantly until the mixture thickens and reaches 180°F (82°C). (The temperature is more important than the time it takes, and the curd should not boil vigorously.) The curd will thicken and form a soft shape when dropped from a spoon. It will also begin to look a bit translucent. If desired, stir in the zest after removing from the heat. The curd is great tasting, and smoother, without the zest. Add if you want an extra lime boost.

  2. Let curd cool to room temperature, stirring occasionally to release the heat. Refrigerate for at least 6 hours before using, or up to 1 week in an airtight container.
  3. For the Crust: Position racks in upper and lower third of oven. Line 30 cupcake wells with fluted-paper liners.

  4. Using a food processor fitted with a metal blade, pulse the graham crackers into very fine, evenly ground crumbs. Pulse in the sugar and enough melted butter until the crumbs are evenly moistened. Scoop about a tablespoon of the crumb mixture into each cupcake liner and pat down firmly to create an even layer of graham cracker crust. No need to pre-bake.
  5. For the Cupcakes: Prepare the batter as directed on the box using the eggs, oil and milk. Divide batter equally over crusts. Bake for about 20 minutes or until a toothpick inserted in the center tests clean. Cool completely on rack. You can make the cupcakes the day before serving. Store in airtight container at room temperature.

  6. For The Cream Cheese Frosting: In a large bowl with an electric mixer on medium-high speed, beat cream cheese until smooth, about 2 minutes; you want to eliminate any lumps at this stage. Add butter and beat on medium-high speed until very smooth, scraping down the sides of the bowl once or twice. Add half the sugar, beating on low speed until absorbed, then beat in remaining sugar until smooth and creamy. Beat in lime juice, and zest, if using. Frosting is now ready to use and is best if used immediately. It may be refrigerated in an airtight container for 4 days. Bring to room temperature and re-beat after storing.

  7. For Assembly: The day of serving, place chilled lime curd in plastic pastry bag fitted with a round tip, such as a Wilton #1A or #230. Insert tip into the center of each cupcake and fill with about a tablespoon of lime curd. You will not be able to see it; just fill until you see the top of the cupcake expand a bit. If a dollop of curd rests on top of the cupcake, that’s okay. Top each cupcake with frosting, either using a small offset spatula, or we used a Wilton 1M star tip to make swirls. The cupcakes can be served as is, or add a pinch of graham cracker and a key lime slice to each cupcake.


FODMAP Information

Our recipes are based on Monash University and FODMAP Friendly science.

Butter: Both Monash University and FODMAP Friendly have lab tested butter. Monash states that a low FODMAP Green Light portion is 1 tablespoon or 19 g and also states that “butter is high in fat and does not contain carbohydrates (FODMAPs)”. FODMAP Friendly gives it a “Pass” at 1 tablespoon or 19 g. Both recommended serving sizes are presented as part of healthy eating guidelines, not as maximum FODMAP serving size. Fat can affect guy motility and trigger IBS symptoms in some people. Eat to your tolerance.
Dairy: The low FODMAP diet is not a dairy-free diet. It is however, low in lactose. Many dairy ingredients are low in lactose, such as heavy cream and many cheeses.
Eggs: Eggs are high in protein and do not contain carbohydrates, according to Monash University.
Lime Juice: Monash University has lab tested lime juice and it is low FODMAP in 1 cup (250 g) amounts (double that of lemon juice, as an interesting fact).
Oil: All pure oils are fats and contain no carbohydrates, therefore they contain no FODMAPs.
Sugar: Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is 1/4 cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP. Regular granulated white sugar is sucrose, which is a disaccharide made up of equal parts glucose and fructose. Sucrose is broken down and absorbed efficiently in the small intestine.

Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.

Nutrition Facts
Low FODMAP "Key Lime" Cupcakes
Amount Per Serving
Calories 310 Calories from Fat 108
% Daily Value*
Fat 12g18%
Sodium 12mg1%
Potassium 1mg0%
Carbohydrates 45g15%
Fiber 1g4%
Sugar 9g10%
Protein 3g6%
Calcium 1mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.