| Level: | Easy |
| Total: | 1 hr 55 min |
| Prep: | 25 min |
| Inactive: | 1 hr |
| Cook: | 30 min |
| Yield: | 6 jumbo cupcakes |
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 2 large eggs, room temperature
- 2/3 cup sugar
- 3/4 cup unsalted butter, melted
- 2 teaspoons pure vanilla extract
- 1/2 cup milk
- 1 1/3 cups confectioners’ sugar, sifted
- 1 1/2 tablespoons finely grated lime zest
- 2 tablespoons freshly squeezed lime juice
- 1 drop green food coloring
- 6 large ripe strawberries, hulled
- Green sanding sugar
- Fresh mint leaves or candied leaves
Instructions
- Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners.
- Whisk the flour, baking powder, and salt together in a medium bowl.
- In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
- While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly in the prepared tin.
- Bake until a tester inserted in the center of the cakes comes out clean, about 30 minutes. Cool cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely.
- For icing: Mix the confectioners’ sugar and lime zest in a medium bowl. Add the lime juice and mix with an electric mixer to make a firm but pourable icing. (If needed, add up to 1 teaspoon more juice, but take care if the icing is too loose it doesn’t set properly.) Add food color to make a pale pastel green icing.
- To assemble: Remove cupcake from its liner. Cut and remove a strawberry (coned) shaped portion of cupcake from the top of each cupcake, leaving about 1/2 to 1-inch of cake in the bottom. Stuff each cake with a strawberry and cover with a little bit of cake. Spoon and spread icing over the top of the cupcakes. Sprinkle with green sanding sugar. Top with small mint leaves or candied leaves.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 546 |
| Total Fat | 26 g |
| Saturated Fat | 15 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 1 g |
| Sugar | 48 g |
| Protein | 6 g |
| Cholesterol | 125 mg |
| Sodium | 225 mg |
Reviews
The cake was dry and crumbled away from the strawberry but the icing was delicious. I will not make the cake batter again but will most likely use the lime icing.
I thought this recipe was delicious!! My family and co-workers thought so too. The only complaint was that the cupcake itself was a little dry, not sure if I overcooked it or not. I tweaked the frosting just a little bit, I added 1 pkg cream cheese and 2 more cups of powdered sugar. It was so delicious!!! Thanks this will be a constant dessert in my home.
If you enjoy lime this might be a good frosting to try. I liked the strawberry lime mixture. Be careful not to add too much lime or the frosting will get runny.
i loved the lime icing is the best so far
Amazing!! Love the lime icing with the strawberries!! I also added a cream cheese frosting and then topped it with the lime icing… I don’t think I will do that next time. Overall I loved this recipe. very easy and fun!!!
easy and great taste
So cute and I love the lime + strawberry combination. They were a little dry for my taste.
Amazing cupcakes.The lime compliments this cupcake so well.
So adorable! The lime is a perfect compliment. Kudos to whomever thought of this. Can’t wait to make this for Easter.
From the day I read this recipe I wanted to try it.. today was payday ..headed to the supermarket got the stuff and made them.. I just tsated it and I have to say one of the best cup cake recipes I have tried out.. also I cut the strawberry in to smaller peices and then filled the centre as I felt it was easier for anyone who was eating it to bite in to smaller pieces. Would make this cake over and over again. The batter was perfect so will use the same batter for other cup cakes as well.. thank you