Vanilla Lime Curd Cupcakes have amazing flavor from the Lime Curd and great balance from the Vanilla Cupcakes and Vanilla Buttercream Frost.
I have a local coffee shop I love. They have the best coffee. I have yet to find one in my travels that compares. Every year they raise money for our crisis pregnancy center. One year they made Vanilla Lime Curd Cupcakes to raise money. They were the best cupcakes I’ve ever had. A few years later I begged the owner to make more. She was sweet and made some just for me. I don’t want to ask her to make more just for me. So I set out to figure out how to make them myself.
As I worked to figure out how to make the Vanilla Lime Curd Cupcakes, I found it was pretty easy. I rarely make cakes or cupcakes especially ones that need to be frosting. I had to ask for assistance for my tribe in how to work the piping bags and tips. But I think my frostings turned out well considering I haven’t done it in a very long time. I think the last time I piped frosting was when I made the Red Velvet Cupcakes with Mint Cream Cheese Icing.
I used a filling tip like this one.
And I used this tip for piping the icing.
Lime curd has a very strong but amazing flavor. The vanilla cupcakes help balance it out. I also made vanilla buttercream frosting. I think I could eat the entire batch by myself.
- 24 vanilla cupcakes (below)
- 1 batch lime curd (below)
- 1 batch buttercream (below)
- Place a filling tip in a piping bag, fill with lime curd. Insert into the center of each cupcake and fill with lime curd.
- After all cupcakes are filled, place the tip of your choosing (I used 1M) in piping bag and fill with butter cream. Pipe onto the top of the cupcakes.
- 2 1/2 cups all purpose flour
- 2 cups sugar
- 1 Tbsp baking soda
- 1 tsp salt
- 1 cup milk
- 1/2 cup canola oil
- 1 Tbsp vanilla extract
- 2 large eggs
- 1 cup water
- Preheat oven to 350 and prepare cupcake pan.
- Mix dry ingredients together in a large mixing bowl.
- Combine wet ingredients except water in a separate bowl.
- Add wet ingredients to dry ingredients and mix until smooth.
- Slowly add water to batter. Mix until well blended.
- Pour batter into cupcake liners to a little more than half full.
- Bake for 15-18 minutes or until toothpick comes out with a few crumbs.
- Allow to cool completely.
- 3 large eggs
- 3/4 cups sugar
- zest of one large lime
- pinch salt
- 1/2 cup lime juice
- 1/4 cup butter cut into small pieces
- In a medium saucepan, combine eggs, sugar, zest, juice, and salt. Before turning on the heat, whisk to combine until sugar is mostly dissolved.
- Turn heat on to medium-low, and stir with a wooden spoon until mixture begins to thicken. (4-10 minutes)
- Turn heat to the lowest setting and add butter. Stir until smooth.
- Pour into a jar. Chill until you are ready for it.
- 1 cup unsalted butter room temperature
- 1/2 cup shortening
- 2 tsp vanilla extract
- 1/2 tsp salt
- 6 1/2 cups powdered sugar
- 1/4 cup whole milk
- In a stand mixer with paddle attachment, blend butter and shortening until soft and fluffy on medium. About 3 minutes.
- Turn down to low and add vanilla and salt.
- While still on low, add powdered sugar, one cup at a time. Mixture will be somewhat dry.
- Add milk and turn mixture up to medium-high. Mix for 5-8 minutes. You may need to add milk or powdered sugar depending on consistency.
- Scoop frosting into piping bag. You can store the frosting in the piping bag in the refrigerator.
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