Easy Lime Curd Cupcakes

5 from 1 vote

How to make green easy lime curd cupcakes for a slime party or to fill with our homemade key lime curd in the middle for St. Patrick's day cupcakes.

Prep Time20

Cook Time15

Course: Dessert

Cuisine: American

Keyword: cupcakes, green, lime, lime curd

Servings:

Author: Justine

Equipment

1 muffin tin 24
1 pan
1 Bowl

Ingredients

Lime Curd

3 eggs
3/4 c sugar
1/4 tsp salt
1/2 c lime juice
1 tbsp lime zest
3/4 c butter unsalted

Green Cupcakes

6 tbsp butter softened, unsalted
3/4 c sugar
1/3 c egg whites
1/3 c Greek Yogurt vanilla
1/3 c milk
1/4 c lime juice
1 tsp vanilla
2 tsp lime zest
1.5 c all purpose flour
2 tsp baking powder
1/2 tsp salt
gel food coloring green

Green Frosting

1 c butter unsalted
1 tsp vanilla
1 tsp salt
4 c powdered sugar
3-4 tbsp milk
green food coloring

Instructions

Begin by making the lime curd because it needs to chill in the refrigerator in order to set. In a small sauce pan, combine the eggs, sugar, salt, lime juice and zest. Whisk until smooth. Heat over medium until the mixture begins to bubble.
Then stir constantly until the mixture thickens. Remove from the heat. Set out a medium sized bowl and strain the curd mixture - this should capture most of the lime zest and any potential cooked egg pieces. Add in the butter and food coloring and whisk until the butter has melted and the mixture is smooth. Cover with plastic wrap so that it is touching the top of the curd to prevent a film from forming during the chill time. Allow to cool in the fridge for about an hour in order to set up.
While making the curd and/or during the chill time, make the cupcakes. For homemade cupcakes: preheat the oven to 350 degrees and line your cupcake pan(s), set aside. In the bowl of a stand mixer, cream together the softed butter and granulated sugar.Add in the egg whites and continue to mix on medium speed for an additional 2 minutes or until light and fluffy looking.
Add in the vanilla, lime zest, food coloring, yogurt, milk and lime juice. Mix until combined. Finally, combine with the salt, baking powder and flour. Mix on low speed for about a minute and then medium speed for another minute until thoroughly combined. Divide equally among the cupcake liners - fill each cavity about 3/4 full. Bake for approximately 14-16 minutes or until a toothpick inserting in the center of one cupcake comes out clean. ** Or use white cake mix with green food coloring to make boxed cupcakes.
Allow to cool completely before decorating. For the frosting: in the bowl of a stand mixer, combine the softened butter, salt and vanilla. Cream until smooth. Add in approximately half of the powdered sugar and half of the milk. Mix on low speed until combined. Add in the remaining powdered sugar and mix until smooth. Bump up the speed and mix for an additional minute until the frosting is light and fluffy - should be a stiff consistency - do not add the remaining milk unless the frosting still looks dry at this point. Mix again. Add in your desired food coloring and mix thoroughly.
Once the cupcakes have cooled and the curd has set up, it’s time to decorate. Transfer the frosting to a piping bag (or ziploc bag) fitted with a large round tip (or just a hole cut in the end), set aside. Transfer the lime curd to a piping bag (or ziploc bag), set aside.
Scoop out the center of each cupcake. Cut a hole in the tip of the lime curd bag and carefully pipe enough in the void of each cupcake to fill but not overflow. Gently replace the reserved cupcake piece on top of the lime curd to cover the curd and give the frosting something to grab on to.
With the frosting bag, begin on the outside edge of the cupcake and squeeze the frosting carefully to go around the cupcake and then spiral inwards and up to cover the curd and create a mound. Repeat with the remaining cupcakes.

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