Cinco de Mayo Piñata Cupcakes (Lime Cupcake Recipe)

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4.7 from 74 votes

Cinco de Mayo Piñata Cupcakes are lime-flavored cupcakes infused with sour cream and lime juice for tangy moisture, colored green and filled with candy surprises. The batter uses cake flour, lime zest, and optional green food coloring, baked to light, tender cupcakes decorated with themed sprinkles and buttercream. These cupcakes reflect a festive lime twist for Cinco de Mayo celebrations.

Prep Time

20 mins

Cook Time

15 mins

Total Time

35 mins

Servings: 20 people

Calories: 337 kcal

Course: Cake, Baked Goods

Cuisine: Mexican

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 20 people

Amount Per Serving

Calories 337

% 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.