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!
Equipment
- 1 Stand Mixer or Electric Hand Mixer Crucial in getting your cupcake batter and buttercream to the perfect consistency.
- 1 12-cup Muffin Tin
- 12 Paper Cupcake Liners Optional: Use Bright Green Cupcake Liners for an extra pop of colour!
- 1 Large Mixing Bowl
- 1 Whisk and Rubber Spatula
- 1 Zester
- 1 Piping Bag and Tips Great for achieving the bakery level finish!
- 1 Wire Cooling Rack
Ingredients
For the Cupcakes
- 1.5 cups All Purpose Flour
- 1.5 tsp Baking Powder
- 1.5 tsp Salt
- 1 cup Granulated Sugar
- 1 tbsp Lime Zest
- 1 tbsp Lime Jello Powder
- .5 cups Unsalted Butter Softened
- 2 Large Eggs
- 1 cup Buttermilk
- .5 tsp Vanilla Extract
For the Lime Buttercream
- 1 cup Unsalted Butter Softened
- 1 tbsp Lime Zest About 1 Lime
- 1 tbsp Lime Juice
- 3.5 Cups Powdered Sugar
- 1/4 tsp Salt
- 1 tsp Vanilla Extract
Instructions
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.