Strawberry Lime Stuffed Cupcakes
Treat your taste buds to the ultimate burst of fruity flavor with these irresistible Strawberry Lime Stuffed Cupcakes! Perfectly light and fluffy vanilla cupcakes are filled with a homemade strawberry lime compote that adds a tangy-sweet surprise to every bite. Topped with a creamy, zesty lime buttercream frosting, these cupcakes boast vibrant citrus and berry notes ideal for spring and summer gatherings. With optional green food coloring for a festive touch, these delightful treats combine gourmet flair with everyday ingredients for a dessert that's as fun to make as it is to eat. Perfect for parties, holidays, or simply indulging, these stuffed cupcakes promise a refreshing twist on traditional sweets.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter (softened)
- 2 teaspoons Vanilla extract
- 2 Large eggs
- 0.5 cup Whole milk
- 1 cup Fresh strawberries (hulled and diced)
- 2 teaspoons Lime zest
- 2 tablespoons Lime juice
- 2.5 cups Powdered sugar
- 4 ounces Cream cheese (softened)
- 2 tablespoons Heavy cream
- 1 drop Green food coloring (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt.
Add the softened butter to the dry ingredients and mix until the mixture resembles coarse crumbs.
Whisk together the eggs, vanilla extract, and milk in a separate bowl, then gradually add the wet ingredients to the dry mixture. Mix until smooth and fully combined.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake the cupcakes in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Allow them to cool completely on a wire rack.
To prepare the filling, combine the diced strawberries, lime zest, and lime juice in a small saucepan. Cook over medium heat, stirring occasionally, until the mixture thickens and resembles a jam-like consistency, about 8-10 minutes. Let it cool to room temperature.
Once the cupcakes are cool, use a small paring knife or cupcake corer to create a hollow center in each cupcake. Reserve the cut-out pieces.
Fill each cupcake with about 1 teaspoon of the strawberry lime filling, then place the reserved cupcake pieces back on top to seal the centers.
For the lime buttercream, beat together the softened cream cheese and powdered sugar until smooth. Add the heavy cream, lime juice, and optional green food coloring, and mix until light and fluffy.
Pipe or spread the lime buttercream onto each cupcake, covering the top completely.
Garnish the cupcakes with extra lime zest or a small piece of fresh strawberry, if desired.
Serve immediately or store in the refrigerator for up to 2 days. Enjoy!
Nutrition Facts
Calories |
4248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.9 g | 208% | |
| Saturated Fat | 96.2 g | 481% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 1858 mg | 81% | |
| Total Carbohydrate | 673.3 g | 245% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 513.5 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 420 mg | 32% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 991 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
