Tangy Lime Cupcakes

Tangy Lime Cupcakes


3 people made this

About this recipe: A different twist from lemon, these nice and light lime flavoured cupcakes get a good tang from sour cream. Top it off with the lime icing.


Serves: 30 

  • 225g butter, room temperature
  • 1 1/4 cups (325g) sugar
  • 3 eggs
  • 2 teaspoons grated lime zest
  • 1 teaspoon vanilla essence
  • 3 1/2 cups (440g) plain flour
  • 1 teaspoon bicarb
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup (85g) sour cream
  • Icing
  • 50g butter, room temp
  • 1 1/2 cups (275g) icing sugar
  • 2 tablespoons fresh lime juice
  • 3/4 teaspoon vanilla essence
  • 1/4 teaspoon grated lime zest
  • 1 tablespoon milk

Prep:20min  ›  Cook:25min  ›  Ready in:45min 

  1. Preheat the oven to 180 degrees C. Grease or line muffin tins.
  2. In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lime zest and vanilla; mix well.
  3. Combine flour, bicarb, baking powder and salt. Add to creamed mixture alternately with sour cream (batter will be thick).
  4. Fill each muffin tin about 2/3 full of the mixture. Bake in the preheated oven for 25 to 30 minutes or until a skewer inserted near the centre comes out clean. Cool for 10 minutes; remove to wire racks to cool completely.
  5. To make the lime icing, cream butter and sugar in a small mixing bowl. Add lime juice, vanilla, lime zest and milk; beat until smooth. Ice the cupcakes when they are completely cooled. Sometimes I like to sprinkle toasted coconut on top for a tropical feel. Enjoy!

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