If you are looking for the best lime jello cupcake recipe, you’ve found it! These moist, green cupcakes are a total crowd-pleaser, combining the bright flavour of lime jello with a delicious, from-scratch cake. Topped with a smooth lime buttercream frosting, this easy cupcake recipe is my go-to for a festive St. Patrick’s Day treat or a refreshing Easter cupcake addition to your spring dessert table.
What Makes These Lime Jello Cupcakes So Good?
- Zesty Lime Flavour: These cupcakes offer a super bright “pop” of citrus flavour that makes them a favourite dessert for a spring lunch.
- Green Hue: The addition of Lime Jello brings a fun, green colour that stands out on a dessert table.
- Irresistible Frosting: The smooth lime buttercream is the perfect topping to balance the sweetness with the tart lime zest.
- Fun for Every Occasion: While the green colouring makes them perfect cupcakes for St. Patrick’s Day, the pastel green tint also make them the perfect Easter Cupcakes.
What You’ll Need for the Lime Jello Cupcake Recipe
- Granulated Sugar
- Lime Jello Powder
- Lime Zest: From 1 lime
- All Purpose Flour
- Salt
- Baking Powder
- Butter: Make sure your butter is softened to room temperature
- Eggs: 2 large eggs
- Buttermilk
- Vanilla Extract
Why Use Jello in a Cupcake Recipe?
While developing this cupcake recipe, I wanted a green cupcake that offered more than just the visual “wow” factor. I find the best kinds of cupcakes are the creative ones that truly transform the eating experience.
Instead of taking the easy route by just adding green food colouring, I decided to add lime jello to the batter. Here is why this “secret ingredient” is a total game-changer:
- A Natural Green Hue: The jello provides a beautiful, subtle green tint that is perfect for St. Patrick’s Day or Easter cupcakes without the need for heavy dyes.
- Concentrated Lime Flavour: It adds a “pop” of lime sweetness throughout the entire cake, something you just can’t get from zest alone.
- The Perfect Texture: The gelatin adds a delightful density and moisture to the crumb. This means your cupcake stays held together and won’t crumble or fall apart while you enjoy it.
Easy Lime Buttercream Frosting Ingredients
- Unsalted Butter: You butter needs to be soft to the touch. Pro Tip: Take your butter out of the fridge while you’re making you cupcake batter. By the time the cupcakes are baked and fully cooled, the butter should be ready for the lime buttercream.
- Powdered Sugar: Most powdered sugar sold nowadays contains cornstarch which helps reduce the need to sifting. If yours does not contain cornstarch, I would recommend sifting the powdered sugar before adding it to the mixer.
- Lime: You’ll need the zest from 1 lime, as well as 1 tablespoon of juice.
- Salt: If using salted butter for this buttercream recipe, skip this additional salt.
- Vanilla Extract
How to Make Moist Lime Jello Cupcakes (Step-by-Step)
- Preheat & Prep: Preheat the oven to 350℉ and line a 12-cup muffin tin with liners to keep the green cupcakes from sticking.
- Massage the Lime Zest: In a large mixing bowl, combine the granulated sugar, lime jello powder, and fresh lime zest.
Using a sturdy spoon (or even your fingertips), press the zest into the sugar and powder. This technique helps extract the natural oils from the lime zest, infusing the sugar with a deeper flavour and helping the lime jello release its vibrant green colour.
- Cream the Butter and Sugar: Add the room temperature butter to the bowl and, using an electric hand mixer, beat until combined.
- Add the Eggs: Beat in the eggs one at a time, scraping the sides of the bowl after each egg, then add the vanilla extract and beat until full incorporated.
- Mix The Dry Ingredients: In a separate bowl, whisk the flour, salt, and baking powder together until combined.
- Combine Wet & Dry Ingredients: Add half of the flour mixture to the wet ingredients and beat until mostly incorporated. Next add the buttercream and combine, then add the remaining flour mixture and beat until full combined, scraping the sides of the bowl as needed.
- Fill the Cupcake Liners: Using a 1/3 cup scoop, fill the 12 cupcake liners leaving about 1/4 – 1/2 inch from the top to allow the batter to rise.
- Bake the Lime Jello Cupcakes: Bake the green cupcakes for 15-18 minutes or until they pass the toothpick test. Let them cool for a couple of minutes before removing them from the tray and letting them cool fully on a cooling rack before frosting.
Making the Lime Buttercream
- Beat Butter: Using an electric hand mixer or stand mixer, beat the room temperature butter on medium for 2 minutes until smooth. Add lime zest, salt, and lime juice and combine.
- Add the Sugar: Add the powdered sugar slowly to the mixture while beating on low. Once the powdered sugar is mostly incorporated, beat the icing on medium for 5 minutes until the colour of the buttercream brightens and becomes smooth.
- Once the cupcakes are completely cool, it’s time to decorate! You can scoop the lime buttercream into a piping bag for a professional look, or simply use a small offset spatula to swirl the frosting onto the top of each cupcake.
To add a bit of texture and a “pop” of colour, finish them off with a pinch of fresh lime zest. For even more flavour, you can also garnish with:
- Saved Coconut: For extra tropical zing.
- Crushed Graham Crackers: For a “key lime pie” vibe.
- Lime Wedge: for a beautiful fruit-forward presentation.
Festive Holiday Variations
One of my favourite things about this lime jello cupcake recipe is how easily it adapts for different celebrations. Since the flavour is so bright and refreshing, it works for almost any festive event!
- For St. Patrick’s Day: While the jello provides a lovely soft green, you can add a drop or two of green gel food colouring to the batter or the lime buttercream to make it extra “vibrant.” Top with gold sprinkles or a shamrock pick for a lucky treat.
- For Easter: These are the ultimate “spring” cupcakes. For a festive touch, top your frosting with crushed mini egg crumbs or nestle three small candy eggs into a swirl of frosting. The tart lime balances the sweet chocolate eggs perfectly!
Pro Tip: If you really want that festive green to stand out, use bright green cupcake liners!
Can’t get enough of those bright citrus flavours? You have to try my Lemon Meltaway Cookies. They are the perfect melt-in-your-mouth treat to round out a spring dessert table!
Expert Tips for Success
- Always Zest Before You Juice: This might sound like a no brainer, but I can’t tell you how many times I’ve sliced or juiced by lemons or limes before zesting. It’s almost impossible to zest after the fact, make sure you zest before you juice!
- Room Temperature Butter: Making sure your butter is at room temperature is key for both the cupcakes and the lime buttercream. If the butter is still cool, it’ll stay lumpy and won’t hold air, which is the magic that makes any buttercream extra creamy and smooth.
How to Store and Freeze Your Lime Cupcakes
- At Room Temperature: These cupcakes are best enjoyed within 2 days. Store them in an airtight container in a cool, dry place.
- In the Fridge: You can store the lime cupcakes in the fridge for up to 5 days. Pro-tip: Take them out about 30–60 minutes before serving so the buttercream can soften back up to that perfect creamy consistency.
- Freezing the Cupcakes: These freeze really well! For the best results, freeze the unfrosted cupcakes in a freezer-safe bag or container for up to 3 months.
- Freezing the Frosting: You can also freeze the leftover lime buttercream. Place it in a freezer bag for up to 2 months. When you’re ready to use it, let it thaw in the fridge overnight and give it a quick whip with your mixer to restore the fluffy texture.
I’d love to hear how these turned out for you! Whether you went for the classic lime or added a holiday twist with added green food gel, leave a comment below or tag me in your photos. Happy baking!
Moist Lime Jello Cupcake Recipe with Lime Buttercream
These Moist Lime Jello Cupcakes are the ultimate bright and zesty treat for spring! Infused with lime jello for a tender crumb and a beautiful natural green colour, each cupcake is topped with silky lime buttercream frosting made with fresh zest and real lime juice. Whether you’re looking for a festive St. Patrick’s Day dessert, a refreshing addition to your Easter brunch, or just a burst of citrus flavour, this easy-to-follow recipe delivers a professional bakery-style result every time!
Ingredients
Equipment
Method
For the Cupcakes
- Preheat the oven to 350℉ and line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, combine the granulated sugar, lime jello powder, and fresh lime zest. Using a spoon or ur fingers, press and massage the lime zest into the sugar to release the natural lime oils.
- Add the butter to the bowl beat with an electric hand or stand mixer until combined.
- Beat in the eggs, one at a time, scraping the bowl as needed.
- In a separate bowl, whisk together the flour, salt, and baking powder.
- Add half the dry mixture to the wet mixture and beat until combined. Mix in the buttermilk, and once combined, beat in the remaining flour mixture.
- Evenly scoop the cupcake mixture into the cupcake liners keeping about a quarter inch of space from the top.
- Bake the cupcakes for 15-18 minutes or until they pass the toothpick test. Let them cool for a few minutes before removing them from the tray and placing them on a cooling rack to finish fully cooling.
For the Lime Buttercream
- With an electric hand mixer or stand mixer, beat the room temperature butter on medium for 2 minutes until smooth. Add the lime zest, salt, and lime juice and combine.
- Add the powdered sugar in increments while beating on low. Once all the sugar has been added, increase speed to medium and beat until the buttercream becomes smooth and the colour brightens, usually about 5 minutes.
- Once completely cool, decorate the lime cupcakes using a piping bag, or swirl on the icing freehand with a small spatula.
Notes
Temperature Ingredients: For a smooth lime buttercream, ensure your butter is softened to room temperature. This prevents lumps and helps the frosting emulsify perfectly.
Storage Tips: These cupcakes stay moist for up to 2 days at room temperature in an airtight container, or 5 days in the fridge.
Freezing: You can freeze unfrosted cupcakes for up to 3 months. Thaw at room temperature before topping with fresh frosting.
Boost the Colour: The jello provides a lovely pastel green, but for a vibrant St. Patrick’s Day look, add 1–2 drops of green gel food colouring to the batter.
