Fluffy Lime Cupcakes with Lime Whipped Cream

Lime Cupcakes

A recipe for fresh, yet creamy lime cupcakes. Perfect to have out on the side when friends are coming over.

Makes 24 individual lime cupcakes

Cupcake Batter:

  • 300g Plain Flour
  • 1 Tablespoon Baking Powder
  • ½ Teaspoon Salt
  • 250ml milk
  • 3 Large Egg Whites, at room temperature
  • 300g Caster Sugar
  • 5 Tablespoons Fresh Lime Juice
  • Zest of a line
  • 113g Unsalted Butter, at room temperature

Lime Whipped Cream:

  • 100ml Heavy Cream, chilled
  • 2 Tablespoons Sugar
  • 1 Tablespoons of Fresh Lime Juice


  • Fresh Lime Slices cut in hall

Preheat oven to 350˚ F/180 C / gas mark 4.  
Line cupcake pans with paper liners.

In a bowl, sift together the flour, baking powder and salt.

Whisk together the milk and egg whites in another bowl.

Put the sugar and lime zest in a mixer bowl and rub them together with your fingers until the sugar is moist and fragrant.

Add the butter and with the paddle attachment beat at medium speed with a stand mixer until ingredients are light and fluffy. Beat in the extract and lime juice, then add one third of the flour mixture, still beating on medium speed.

Mix in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, mixing until the batter is well mixed, then add the last of the dry ingredients.

Continue beating the mixture for another few minutes to ensure that the batter is thoroughly mixed and well aerated.

Divide the batter evenly between the prepared liners, filling each about ¾ full.

Bake for 18-22 minutes, or until the cupcakes are well risen and springy to the touch and a toothpick inserted in the center comes out clean.  Allow to cool in the pans for a few minutes, and then transfer the cupcakes to a wire rack to cool completely.

While the cupcakes are cooling, prepare the whipped cream. whip the chilled heavy cream on high until it just holds stiff peaks. Slowly sprinkle in the sugar, add the zest and whip until combined.

Fill a piping bag with a fitted tip. Pipe on the whipped cream on top of cooled cupcakes. Garnish with additional lime zest and lime slices.

Hints and tips:

Although my recipe uses a Kenwood Prospero; you can also use this recipe without. However I do recommend a food processor!

The first time that I am making a recipe; I measure out all of the ingredients into individual bowls. I find this allows you to be a little more in control which is helpful when sometimes you don't realise from a recipe that two things need to happen at the same time!

If you don't fancy; or don't have a piping bag don't worry - as an alternative you can just use a teaspoon and place a small amount on top of the cupcake. Place the lime on top and it still looks fab!