Slime Cupcakes
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Today, we’re sharing a fun Lime Curd Filled Slime Cupcake recipe perfect for Halloween or slime-themed birthday parties. These whimsical treats blend the freshness of zesty limes, buttery vanilla frosting and sweet cupcakes with the gooey fun of slime, creating a unique dessert that will have everyone talking. As fun to make as they are to eat!
Slime Cupcakes Recipe with Lime Curd Filling
In case you’re new to my site, let me introduce myself: I’m Jennifer, I invented that terrible thing called fluffy slime and even wrote a best-selling book of slime recipes with my best friend.
So, as you can guess, we’re all about all-things-slime at my house and we’re no stranger to a mess, so a messy cupcake with a surprise slime (er, lime) filling, well, that was straight up our alley!
These “slime” lime cupcakes balance playfulness and sophistication: bright, citrusy sponge cakes filled with a glossy, tangy lime curd and topped with creamy neon frosting.
Each bite delivers a contrast of textures (the tender crumb of the cake, the cool, tart curd at the center and the silky frosting on top) along with an unexpected surprise.
(Personally, I would warn guests that there is a surprise in the centre so that no one ruins their shirt biting in – they can use a fork and enjoy on a plate or at least place a hand underneath as they take a bite to catch any potential lime curd drips.)
Even if your guests know that these cupcakes are filled with a lime curd slime, it’s still dramatic and fun. Perfect for Halloween or any time that slime-themed desserts fit the bill.
Slime Cupcake Variations:
- fill the cupcakes with lemon curd instead of lime
- make a pudding or cream filling instead of the lime curd
- or if using a different cupcake flavor than lime, you can dye caramel ice cream topping or dulce de leche with green dye and use that instead (I’d pair a caramel slime filling with chocolate or vanilla cupcakes)
- to make these cupcakes more unsuspecting, don’t dye the cupcake batter and let the slime provide a pop of unexpected color
- make chocolate cupcakes with extra dark cocoa powder for a spooky black and green contrast
- use store-bought lemon or lime curd to save time (although our recipe is super quick and easy)
- add candy eyes to the top of the frosting to suggest a monster cupcake or Goober from Ghostbusters cupcake (I’d also add an upside down pink heart sprinkle if you have any to suggest his tongue)
- use key lime juice and zest for a sharper, more aromatic filling
- substitute coconut milk for regular milk in the batter for a tropical coconut-lime twist
- for the grown-ups only: add a tablespoon of tequila to the curd or frosting for an adults-only dessert
Slime Cupcake FAQs
Can I make the lime curd in advance? Yes, the lime curd can be made up to three days ahead and stored in the refrigerator in an airtight container.
How to store leftover slime cupcakes: Cupcakes can be stored in an airtight container for up to 2 days at room temperature, or up to a week in the fridge.
Can you freeze these slime cupcakes? If you need to freeze, I would not fill or frost the cupcakes and instead store the lime curd separate from the cupcakes. (I would personally not freeze the buttercream frosting but I know a lot of people have had great experiences freezing buttercream, but since it’s so easy to make fresh I prefer to avoid any headaches that can come with freezing and thawing a butter-based frosting.) Store in the freezer for up to 1 month, thawing completely before filling and frosting.
What’s the best way to fill the cupcakes neatly? Use a piping bag or zip-top bag with a small corner snipped off. This gives you control over the amount of curd and prevents overflow.
More Haunting Halloween Cupcakes:
Slime Cupcake Ingredients
For the lime curd:
- Eggs
- White Sugar
- Salt
- Lime Juice
- Lime Zest
- Unsalted Butter
- Neon green food coloring (or green and yellow food coloring)
For the vanilla-lime cupcakes:
- Unsalted Butter, softened
- White Sugar
- Egg Whites (about 3 egg’s worth)
- Vanilla Greek Yogurt
- Milk
- Lime Juice
- Vanilla Extract
- Lime Zest
- Green Food Coloring
- All-Purpose Flour
- Baking Powder
- Salt
For the green vanilla frosting:
- Unsalted Butter, softened
- Vanilla Extract
- Salt
- Powdered Confectioner’s Sugar
- Milk, as needed
- Neon green food color (or green and yellow food coloring)
Scroll down to the printable recipe card for full measurements.
Tip: We recommend using a piping bag to help decorate with the frosting and lime curd – but a ziptop bag will do in a pinch.
Tip #2: We used a large round piping tip that you can find at local hobby stores or online. You can also just cut a hole in the end of the piping bag or ziptop bag as well.
Tip #3: Fresh zest is key: The essential oils in lime zest bring depth to the flavor and balance the sugar in the batter and frosting.
Tip #4: Room-temperature butter and eggs: These blend more evenly and create a smoother, lighter cupcake texture.
Kitchen Tools You May Find Helpful
- Mixing bowls
- Measuring cups and spoons
- Wooden spoon or Spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.
- Mixing Bowl
- Whisk
- Cooling racks
- Muffin Tin
- Muffin Liners <– I also like these silicone muffin liners, they are super easy to remove and clean
- Piping Bags
- Large Piping Tip
- Saucepan
- Whisk
- Strainer
How to Make Slime Cupcakes
Begin by making the lime curd. It needs to chill in the refrigerator in order to set.
In a small sauce pan, combine the eggs, sugar, salt, lime juice and zest. Whisk until smooth.
Heat over medium until the mixture begins to bubble. Then stir constantly until the mixture thickens. Remove from the heat.
Set out a medium sized bowl and strain the curd mixture – this should capture most of the lime zest and any potential cooked egg pieces.
Add in the butter and food coloring and whisk until the butter has melted and the mixture is smooth. Cover with plastic wrap so that it is touching the top of the curd to prevent a film from forming during the chill time. Allow to cool in the fridge for about an hour in order to set up.
While making the curd and/or during the chill time, make the cupcakes.
For the cupcakes: preheat the oven to 350 degrees and line your cupcake pan(s), set aside.
In the bowl of a stand mixer, cream together the softed butter and granulated sugar.
Add in the egg whites and continue to mix on medium speed for an additional 2 minutes or until light and fluffy looking.
Add in the vanilla, lime zest, food coloring, yogurt, milk and lime juice. Mix until combined.
Finally, combine with the salt, baking powder and flour. Mix on low speed for about a minute and then medium speed for another minute until thoroughly combined. Stop and scrape the sides if needed and mix again.
Divide equally among the cupcake liners – fill each cavity about ½-⅔ full. Bake for approximately 14-16 minutes or until a toothpick inserting in the center of one cupcake comes out clean. Allow to cool completely before decorating.
For the frosting: in the bowl of a stand mixer, combine the softened butter, salt and vanilla. Cream until smooth.
Add in approximately half of the powdered sugar and half of the milk. Mix on low speed until combined. Add in the remaining powdered sugar and mix until smooth.
Bump up the speed and mix for an additional minute until the frosting is light and fluffy – should be a stiff consistency – do not add the remaining milk unless the frosting still looks dry at this point. Mix again.
Add in your desired food coloring and mix thoroughly.
To assemble: Once the cupcakes have cooled and the curd has set up, it’s time to decorate. Transfer the frosting to a piping bag (or ziploc bag) fitted with a large round tip (or just a hole cut in the end), set aside. Transfer the lime curd to a piping bag (or ziploc bag), set aside.
Using a small ice cream scoop or teaspoon, scoop out the center of each cupcake. Cut a hole in the tip of the lime curd bag and carefully pipe enough in the void of each cupcake to fill but not overflow. Gently replace the reserved cupcake piece on top of the lime curd to cover the curd and give the frosting something to grab on to.
With the frosting bag, begin on the outside edge of the cupcake and squeeze the frosting carefully to go around the cupcake and then spiral inwards and up to cover the curd and create a mound. Repeat with the remaining cupcakes.
Pin this Slime Cupcake recipe for a sweet treat the kids will go crazy for:
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Slime Cupcakes: Vanilla-Lime Cupcakes with a Surprise Lime Curd Filling
Ingredients
For the lime curd:
- 3 Eggs
- ¾ cup White Sugar
- ¼ teaspoon Salt
- ½ cup Lime Juice
- 1 Tablespoon Lime Zest
- ¾ cup Unsalted Butter
- Neon green food coloring (or green and yellow food coloring)
For the vanilla-lime cupcakes:
- 6 Tablespoons Unsalted Butter, softened
- ¾ cup White Sugar
- ⅓ cup Egg Whites (about 3 egg’s worth)
- ⅓ cup Vanilla Greek Yogurt
- ⅓ cup Milk
- ¼ cup Lime Juice
- 1 teaspoon Vanilla Extract
- 2 teaspoons Lime Zest
Green Food Coloring
- 1 ½ cup All-Purpose Flour
- 2 teaspoons Baking Powder
- ½ teaspoon Salt
For the green vanilla frosting:
- 1 cup Unsalted Butter, softened
- 1 teaspoon Vanilla Extract
- 1 teaspoon Salt
- 4 cups Powdered Confectioner's Sugar
- 3-4 Tablespoons Milk, as needed
- Neon green food color (or green and yellow food coloring)
Instructions
- Begin by making the lime curd. It needs to chill in the refrigerator in order to set.
- In a small sauce pan, combine the eggs, sugar, salt, lime juice and zest. Whisk until smooth.
- Heat over medium until the mixture begins to bubble. Then stir constantly until the mixture thickens. Remove from the heat.
- Set out a medium sized bowl and strain the curd mixture - this should capture most of the lime zest and any potential cooked egg pieces.
- Add in the butter and food coloring and whisk until the butter has melted and the mixture is smooth. Cover with plastic wrap so that it is touching the top of the curd to prevent a film from forming during the chill time. Allow to cool in the fridge for about an hour in order to set up.
- While making the curd and/or during the chill time, make the cupcakes.
- For the cupcakes: preheat the oven to 350 degrees and line your cupcake pan(s), set aside.
- In the bowl of a stand mixer, cream together the softed butter and granulated sugar.
- Add in the egg whites and continue to mix on medium speed for an additional 2 minutes or until light and fluffy looking.
- Add in the vanilla, lime zest, food coloring, yogurt, milk and lime juice. Mix until combined.
- Finally, combine with the salt, baking powder and flour. Mix on low speed for about a minute and then medium speed for another minute until thoroughly combined. Stop and scrape the sides if needed and mix again.
- Divide equally among the cupcake liners - fill each cavity about ½-⅔ full. Bake for approximately 14-16 minutes or until a toothpick inserting in the center of one cupcake comes out clean. Allow to cool completely before decorating.
- For the frosting: in the bowl of a stand mixer, combine the softened butter, salt and vanilla. Cream until smooth.
- Add in approximately half of the powdered sugar and half of the milk. Mix on low speed until combined. Add in the remaining powdered sugar and mix until smooth.
- Bump up the speed and mix for an additional minute until the frosting is light and fluffy - should be a stiff consistency - do not add the remaining milk unless the frosting still looks dry at this point. Mix again.
- Add in your desired food coloring and mix thoroughly.
- To assemble: Once the cupcakes have cooled and the curd has set up, it’s time to decorate. Transfer the frosting to a piping bag (or ziploc bag) fitted with a large round tip (or just a hole cut in the end), set aside. Transfer the lime curd to a piping bag (or ziploc bag), set aside.
- Using a small ice cream scoop or teaspoon, scoop out the center of each cupcake. Cut a hole in the tip of the lime curd bag and carefully pipe enough in the void of each cupcake to fill but not overflow. Gently replace the reserved cupcake piece on top of the lime curd to cover the curd and give the frosting something to grab on to.
- With the frosting bag, begin on the outside edge of the cupcake and squeeze the frosting carefully to go around the cupcake and then spiral inwards and up to cover the curd and create a mound. Repeat with the remaining cupcakes.
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Nutrition Information:
Yield:
28Serving Size:
1Amount Per Serving: Calories: 276Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 58mgSodium: 187mgCarbohydrates: 33gFiber: 0gSugar: 27gProtein: 3g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves these fun slime cupcakes as much as mine did!
For more scrumptious cupcakes, check out our full cupcake recipe collection here:
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