Lemon Lime Cupcakes

I made these beauties to take to work for a St. Patrick’s Day treat. But they are a great spring cupcake for any day – maybe a fun Easter dessert too.


The lemon cupcake is filled with a lime custard and the frosting is simply whipped cream with a rainbow of sprinkles on top.


You will want to make the filling first so you give it time to cool and firm up. It took a while to firm up, but just like magic, it did!


Lemon Lime Cupcakes adapted from Love To Be in the Kitchen; made 21 cupcakes


Lime Filling:

  • 3 eggs
  • ¾ cup sugar
  • ¼ cup fresh lime juice
  • 4 Tbsp. butter, softened and cut into 4 pieces
  • optional: green food coloring


  • 1 box lemon cake mix
  • 2 eggs
  • 1 cup sour cream
  • 1 package (8 oz.) cream cheese, softened
  • 2 Tbsp. grated lemon zest

Lemon Whipped Cream:

  • 2 cups heavy whipping cream
  • 2/3 cup powdered sugar
  • juice of one lemon
  • 1 Tbsp. grated lemon zest 


Lime Filling:

In the top of a double boiler or in a nonreactive saucepan, whisk together the eggs and granulated sugar until blended. Then whisk in the lime juice. Set the top pan over but not touching simmering water in the bottom pan, or set the saucepan over medium-low heat. (If using a saucepan, take care not to heat the mixture too quickly.) Cook, stirring constantly with a wooden spatula or spoon, until the mixture is warmed through, 1 to 2 minutes.

Begin adding the butter a little at a time, stirring each addition until blended before adding more. Continue cooking, stirring constantly and scraping the bottom of the pan, until a finger drawn across the back of the spatula leaves a path, 8 to 10 minutes more. Remove from heat. If coloring green, add the green food coloring a few drops at a time, until desired color is reached. Let cool to room temperature. Cover and refrigerate for at least an hour. *Please note that this made a lot of filling. You could probably halve this recipe.


Preheat oven to 350. Mix together cake mix, eggs, sour cream, and cream cheese until smooth and creamy. Add grated lemon zest and combine. Fill paper liners ¾ full.

Bake for 15-18 minutes or until cake springs back when lightly touched. Remove and cool cupcakes on a wire rack.

Lemon Whipped Cream:

Pour cream into large mixing bowl and begin to mix at low speed. Gradually increase speed until cream thickens and soft peaks form. Turn off mixer and add powdered sugar, lemon juice (and extract if desired) and lemon zest. Beat until stiff peaks form.

Keep refrigerated.

*Tip- Put mixing bowl in freezer for 15 minutes before whipping up the cream.)

Following the instructions above for filling cupcakes fill each cupcake with the lime filling. Frost with lemon whipped cream and enjoy!


Pet break! These two always watch what I am up to in the kitchen. Brinklie on her towel she likes and Winston between me and the front entry; always on the look out!


Lemon desserts just scream spring to me. Now hurry up spring!!!


I always like to take a photo of the process because all batters are so different. You can see this one was SUPER thick.


Just take a knife and cut a hole out and fill the cupcakes. I put the cake back in on top of the filling.


I like the simplicity of whipped cream frosting. Sometimes the super sweet frosting just isn’t needed. But you know, sometimes it is!


Sprinkles are always fun.


That makes me so happy! Enjoy!


About Feisty Eats

I love to eat, entertain, exercise and try new life adventures. I am in my 30's and have a great husband, dog (Winston) and cat (Brinklie). I love to try or make new recipes and drink new beers.
This entry was posted in Baking, Cupcakes, Dessert. Bookmark the permalink.

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