Lime Cupcakes

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Mar 21, 2017

Lime cupcakes

I love the idea of filled cupcakes! Biting into a cake and getting a delicious surprise in the form of for example lime curd, as in these cupcakes.
I am experimenting a little with finding the perfect cupcake. It has always annoyed me a little that cupcakes usually contains butter that hardens when put in the fridge and many cupcake recipes need to be refrigerated because of their frosting. I have, therefore, added a little oil and greek yogurt to this batter.

You can also buy the curd, if you don’t feel like or have the time to make the lime curd (even though it only takes a minute or two).

The recipe for Italian meringue buttercream is from How to Cake It. Yolanda has a very entertaining YouTube channel that you should definitely check out. Not that her cakes are particularly luring (for a Dane anyway), but her creations can serve as good inspiration and, as said, she is very entertaining
You need a thermometer to make the buttercream, as you have to make a syrup to pour over the whipped egg whites. It is also best if you have a stand mixer as the meringue will need about 5 minutes of whipping to cool down. It will take quite a while with a hand mixer and you will need to joggle with hot syrup and your hand mixer at the same time. Be careful!

It might seem like a bit of a fuss to make a meringue and then change it into a buttercream rather than just mixing butter and icing sugar. It is, but it is also totally worth it! They two kinds of buttercreams cannot even be compared. The American buttercream is quite heavy and can easily be “too much” (in my opinion), while the Italian is light and fluffy. And Italian meringue buttercream is a dream to pipe on cupcakes!

Makes 12 cupcakes


Lime curd

  • 1 egg
  • 50 g sugar
  • 25 ml lime juice
  • 1 tsp lime zest
  • 30 g cold butter

Cupcake batter

  • 50 g brown sugar
  • 75 g sugar
  • 125 g all purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 62 g butter, room temperature
  • 62 g oil
  • 2 eggs
  • 1/4 tsp vanilla extract
  • 1 1/2 tbsp Greek yogurt

Italian meringue buttercream

  • 130 g sugar
  • 30 ml water
  • 3 egg whites
  • 150 g butter, room temperature
  • 1/4 tsp vanilla extract
  • 1/2 lime, zest and juice


  • Lime zest


Lime curd
Whisk together egg, sugar, lime juice and lime zest in a heat proof bowl. Place it over a sauce pan with simmering water and let it warm up while stirring. Cut the butter into small cubes and add it a few cubes at a time. Let it melt. Let the curd thicken while stirring. The curd is done when it covers the backside of a spoon without running off.

Pour the curd into a sterile glas and place it in the fridge for cooling.

Cupcake batter
Preheat the oven to 170C forced fan. Prepare a 12 hole muffin tin with paper liners.

Sift brown sugar, sugar, flour, baking powder and soda together (here you might need to use a spoon to get the brown sugar through the sieve). Add butter, oil, eggs and vanilla. Stir well. Add Greek yogurt and stir again. Divide the batter between the 12 cupcake liners and bake then for about 20 minutes, or until the top springs back when pressed lightly. Cool them completely on a rack.

Italian Meringue Buttercream
Pour sugar and water into a sauce pan. Mix it so that all the sugar is mixed with water. Place it on the stove and bring it to a boil. When it boils, turn down the heat slightly and attach a thermometer to the side of your saucepan. Let it boil up to 115C. At the same time you pour your eggs whites into the metal bowl og your stand mixer. When the thermometer reaches 110C, you turn on the stand mixer on high speed and beat the egg whites. Then the egg whites should have begun to foam up when the temperature of your syrup is ready. Take the sauce pan off the heat, remove the thermometer and, while beating on high speed, pour in the syrup slowly and steadily. It takes a few minutes to get all the syrup into the egg whites, but it is important that you pour it in slowly so that you do not cook the egg whites.

When you have poured in all the syrup, continue beating for about 5 times until the bowl is room temperature, meaning not warm to the touch. My Kenwood machine can get a little warm when it runs that long on high speed, so I placed a cold, wet tea towel between the bowl and the machine. I don’t know whether it is necessary or not, but I was afraid that the machine would prevent the meringue from cooling. It is very important that your bowl is not warm to the touch when you add your butter or else you will end up with butter soup.

When the bowl has cooled down and isn’t warm in any way to the touch, add the butter in larger lumps (3-4 tbsp at a time) while beating. Let it beat until the mixture starts to come together and becomes a smooth mass. Stop the machine and scrape down the sides and bowl of your bowl. Add vanilla, lime zest og juice and beat again for 2 minutes. Change the whisk attachment to the paddle attachment and stir the buttercream for a few minutes on medium-low speed to get the air out and make it whiter in colour.

Core the centre of each cupcake and fill it with lime curd. Pipe the buttercream onto the cakes and zest a lime over the cupcakes.

Lime cupcakes Lime cupcakes Lime cupcakes Lime cupcakes

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