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Strawberry Lime Cupcakes » Simple and Healthy Recipe! ✅

Strawberry Lime Cupcakes they are perfect for summer, with a tangy lime cupcake base and sweet strawberry frosting, they are sure to be loved by all. A family-friendly, non-alcoholic alternative to strawberry margarita cupcakes!

I have all these brightly colored cupcake wrappers that I hardly ever use, so I knew it was time to make another fun cupcake for the blog. These Strawberry Lime Cupcakes are inspired by a strawberry lime drink.

Drinks make great flavors for cupcakes! And if there’s one thing about summer, it’s that it’s hot and we’re thirsty, right? Bring lemonades, limes and iced drinks!

If you’ve been a reader of my blog for a while, you’ll probably agree that it’s fair to say I have a lime addiction. Lime makes the best desserts and drinks (and dinners too)! The combination of hot limes with sweet strawberries was another great combination! Absolute perfection!

I often just make cake mix for my cake and cupcake recipes, but today we bake from scratch! Hurrah! Enjoy these Strawberry Lime Cupcakes ASAP!



  • 1 1/2 cups all-purpose flour (mix flour, then pour into cup and level)

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1/2 cup (1 stick) unsalted butter, at room temperature

  • 1 cup granulated sugar

  • 2 large eggs

  • zest and juice of 2 limes (or 1/3 cup lime juice; zest is highly recommended)

  • 1/2 cup buttermilk, at room temperature (can be made with 1/2 cup milk plus 1 teaspoon lemon juice or white vinegar; let stand 5 minutes before using)

Ice formation:

  • 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature

  • 3/4 cup natural strawberry jam/jelly

  • 3 cups of powdered sugar

  • pinch of salt


  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a large bowl, mix the flour, baking powder, and salt. Set aside.
  3. In the mixer bowl, beat the butter and sugar together with the whisk. Add the eggs one at a time. Mix well after each addition. Add the zest and juice of the lime. Combine.
  4. Alternate adding the flour mixture and buttermilk, beginning and ending with the flour mixture. Don’t over mix!
  5. Line muffin tin with 12 cupcake liners. Fill the glasses 2/3 with the batter. (There may be some batter left, but don’t overfill the baking cups.)
  6. Bake at 400 degrees Fahrenheit for 13-15 minutes or until cooked through. Let the cupcakes rest in the pan for 10 minutes before placing them on a wire rack to cool.
  7. Prepare the glaze by creaming the butter and strawberry jam until smooth. Scrape down the container as needed. Add the icing sugar and salt. Mix until a homogeneous mixture is obtained.
  8. Pour the icing into a large star tip piping bag (Wilton 2D or 1M). Pour the frosting over the cupcakes. Top with a lemon wedge or fresh strawberry for garnish. To a good time! Store leftovers in an airtight container at room temperature for up to 5 days.
Nutritional information:

Yield: 12

Amount per proportion:

Unsaturated fat: 0g

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