Cinco de Mayo Piñata Cupcakes (Lime Cupcake Recipe)
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
20 people
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Calories
337 kcal
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Course
Cake, Baked Goods
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Cuisine
Mexican
Cinco de Mayo Piñata Cupcakes (Lime Cupcake Recipe)
Description
The cupcakes begin with a combination of cake flour, baking powder, baking soda, salt, butter, sugar, milk, lime juice, sour cream, eggs, and lime zest. These ingredients yield a moist, tender crumb with bright lime flavor. Green food coloring enhances the hue to match the festive theme. The batter is carefully mixed to avoid overmixing and baked until a toothpick inserted comes out clean or with moist crumbs.
They are decorated with lime-flavored buttercream and themed sprinkles representing Cinco de Mayo motifs. The cupcakes can include candy fillings to create a piñata effect when cut open, adding an element of surprise to the presentation.
Storage recommendations include keeping cupcakes refrigerated up to four days or at room temperature for two days. Make your own cake flour substitute if unavailable using all-purpose flour and cornstarch. Avoid opening the oven early during baking to prevent collapse, and gently close the oven door if checking mid-bake to maintain structure.
Ingredients
- 2½ cups cake flour (see note)
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 1 cup butter room temperature (2 sticks, unsalted
- 1⅓ cups granulated sugar
- ⅓ cup milk
- ½ cup lime juice
- ½ cup sour cream room temperature
- 4 egg room temperature, large
- 2 teaspoons lime zest (from 1 lime)
- green food coloring optional
For decorating
- Sprinkles Wilton llama and cactus blend
- buttercream click for recipe, Lime flavor
- sugar candies Wilton llama and cactus
Instructions
For the Cupcakes
- Preheat oven to 350°F. Line a 12-count cupcake tin with cupcake liners. Set aside.
- In a medium mixing bowl, combine the flour, baking powder, salt, and baking soda. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together for 1 minute on medium speed. Add in the milk, lime juice, and sour cream and mix until combined. Add in the eggs and lime zest and mix until combined.
- Fold in the flour mixture until the flour has been incorporated. Do not overmix. Add in the green food coloring. Green food coloring will lose a little bit of its coloring as it bakes so, once you have achieved the color you like, add in just a smidge more to make up for the color baking out.
- Fill your cupcake molds ¾ full and bake for 14-15 minutes or until a toothpick inserted comes out clean or with moist crumbs. Once baked, let cool on a cooling rack until they reach room temperature.
For the Filling & Decorating
- Once the cupcakes are cooled, using the wide end of a piping tip, remove some cupcake by pressing it at least halfway into the cupcake. Save the removed cupcake piece and set aside in a small bowl. You can use a toothpick to make it easier to remove the cupcake from the piping tip.
- Fill each cupcake with about ½-1 teaspoon of sprinkles. Place the removed cupcake piece back into each hole on top of the sprinkles and press down to make them flush with the rest of the cupcake. It is ok if it does not look pretty, it will get covered up.
- Pipe lime buttercream on top of each cupcake. Top with more sprinkles or llama or cactus sugar candy.
Notes
- Store cupcakes in an airtight container in the refrigerator for up to 4 days or at room temperature for 2 days.
- Make cake flour by replacing 2 tablespoons of flour with cornstarch per cup if unavailable.
- Avoid opening the oven before 10 minutes to prevent cupcakes from falling.
- If checking doneness before fully baked, close the oven door slowly to avoid collapse.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20people
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 337kcal | 17% |
| Carbohydrates | 47g | 16% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 245mg | 10% |
| Potassium | 59mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 377IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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