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Cinco de Mayo Piñata Cupcakes (Lime Cupcake Recipe)

These zingy and tangy lime cupcakes are so perfect for Cinco de Mayo! These pinata style cakes are filled with sprinkles for a super fun and festive treat.

Prep Time
20 mins
Cook Time
20 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 unsalted butter room temperature (2 sticks)
  • 1⅓ cups granulated sugar
  • ⅓ cup milk
  • ½ cup lime juice
  • ½ cup sour cream room temperature
  • 4 large eggs room temperature
  • 2 teaspoons lime zest (from 1 lime)
  • green food coloring optional
For decorating
  • Wilton llama and cactus sprinkle blend
  • Lime buttercream recipe (click for recipe)
  • Wilton llama and cactus sugar candies

Instructions

For the Cupcakes
    Cup of Yum
  1. Preheat oven to 350°F. Line a 12-count cupcake tin with cupcake liners. Set aside.
  2. In a medium mixing bowl, combine the flour, baking powder, salt, and baking soda. Set aside.
  3. 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.
  4. 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.
  5. 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
  1. 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.
  2. 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.
  3. Pipe lime buttercream on top of each cupcake. Top with more sprinkles or llama or cactus sugar candy.

Notes

  • Storage: Store Cinco de Mayo cupcakes in an airtight container in the refrigerator for up to 4 days or on the countertop for up to 2 days.
  • Flour: If you can't find cake flour, make your own. Measure 1 cup of all-purpose flour. Remove 2 tablespoons from the cup, then add 2 tablespoons of cornstarch. Whisk together and sift well before using. 
  • After the flour is added to the wet mixture, do not mix too much if you plan to add food coloring since once it is added you will be mixing quite a bit more to incorporate the color and you do not want to overmix the batter.
  • When you are baking these cupcakes, do not check them until they have been baking for at least 10 minutes as the oven temperature fluctuation could cause them to fall. When you do check them, if they are not finished baking, be sure to slowly and gently close the oven door to prevent them from falling.

Nutrition Information

Serving 1cupcake Calories 337kcal (17%) Carbohydrates 47g (16%) Protein 3g (6%) Fat 16g (25%) Saturated Fat 8g (40%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 61mg (20%) Sodium 245mg (10%) Potassium 59mg (2%) Fiber 1g (4%) Sugar 34g (68%) Vitamin A 377IU (8%) Vitamin C 2mg (2%) Calcium 46mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 20people

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.