Slime Filled Coconut Lime Halloween Cupcakes Recipe

Introduction

These Slime Filled Coconut Lime Halloween Cupcakes are a playful twist on classic cupcakes with a zesty lime curd center and creamy lime frosting. Perfect for Halloween parties, they combine tropical coconut flavors with a vibrant green filling and frosting that looks like spooky slime.

Ingredients

• For the Coconut Lime Cupcakes:
• 2 cups granulated sugar
• Zest of 3 limes
• 1½ cups unsalted butter, room temperature
• 6 large eggs, room temperature
• 1½ teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• 7 ounces sweetened shredded coconut
• For the Lime Curd (Slime):
• 1 cup granulated sugar
• 1 tablespoon lime zest
• 1 cup fresh lime juice (about 8 medium limes)
• 4 large egg yolks, lightly beaten
• ½ cup unsalted butter, cubed
• Yellow and green gel food coloring (more yellow than green)
• For the Cream Cheese Lime Frosting (Swamp Scum):
• 2 (8 ounce) cream cheese, room temperature
• 1 cup unsalted butter, room temperature
• 1 teaspoon vanilla extract
• Zest of 2 limes
• 1 (2 pound) bag powdered sugar
• Yellow and green food coloring (more yellow than green) or Electric Green

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line 3 cupcake tins with 30 paper liners.
2. Step 2: In a medium bowl, combine the granulated sugar and lime zest. Mix together using your fingertips until the sugar is moistened and fragrant.
3. Step 3: In a large bowl, cream the butter and sugar mixture on high speed until it is light and fluffy.
4. Step 4: Add the eggs one at a time, mixing well after each addition.
5. Step 5: Stir in the vanilla extract and scrape down the sides of the bowl to combine evenly.
6. Step 6: In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
7. Step 7: Alternate adding the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
8. Step 8: Fold in the shredded coconut carefully so it is evenly distributed.
9. Step 9: Fill each cupcake liner to the top with batter for a full, domed cupcake.
10. Step 10: Bake for 20 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
11. Step 11: Allow the cupcakes to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before filling and frosting.

Tips & Variations

• For extra moist cupcakes, ensure your butter is at room temperature and don’t overmix the batter once the dry ingredients are added.
• You can substitute sweetened shredded coconut with unsweetened if you prefer a less sweet cupcake.
• Add a splash of coconut extract to the batter for an intensified coconut flavor.
• Use a piping bag to fill the cupcakes with lime curd for neat, consistent centers.
• For a festive Halloween effect, swirl the green and yellow food coloring in the frosting to mimic slime dripping.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days due to the cream cheese frosting and lime curd filling. Bring cupcakes to room temperature before serving or gently warm in the microwave for about 10 seconds to enhance flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the lime curd and frosting ahead of time?

Yes, both the lime curd and cream cheese lime frosting can be made a day in advance. Keep them refrigerated in airtight containers and bring to room temperature before use.

How do I fill the cupcakes with lime curd?

After the cupcakes have cooled, use a small knife or cupcake corer to remove the center of each cupcake. Fill the cavity with lime curd using a spoon or a piping bag, then replace the top crumb if desired before frosting.

Slime Filled Coconut Lime Halloween Cupcakes Recipe

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★★★★★

4.5 from 147 reviews

These Slime Filled Coconut Lime Halloween Cupcakes combine zesty lime flavor with sweet coconut for a tropical twist. Filled with vibrant lime curd that resembles eerie slime and topped with tangy cream cheese lime frosting tinted bright green, these festive cupcakes are perfect for Halloween celebrations. Soft, moist, and bursting with citrus goodness, they offer a fun and colorful treat sure to impress kids and adults alike.

• Author: Daniel
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 30 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Coconut Lime Cupcakes:

• 2 cups granulated sugar
• Zest of 3 limes
• 1½ cups unsalted butter, room temperature
• 6 large eggs, room temperature
• 1½ teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• 7 ounces sweetened shredded coconut

For the Lime Curd (Slime):

• 1 cup granulated sugar
• 1 tablespoon lime zest
• 1 cup fresh lime juice (about 8 medium limes)
• 4 large egg yolks, lightly beaten
• ½ cup unsalted butter, cubed
• Yellow and green gel food coloring (more yellow than green)

For the Cream Cheese Lime Frosting (Swamp Scum):

• 2 (8 ounce) packages cream cheese, room temperature
• 1 cup unsalted butter, room temperature
• 1 teaspoon vanilla extract
• Zest of 2 limes
• 1 (2 pound) bag powdered sugar
• Yellow and green food coloring (more yellow than green) OR Electric Green

Instructions

1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Line 3 cupcake tins with 30 paper liners to prepare for baking.
2. Make lime sugar mixture: In a medium bowl, combine the granulated sugar and lime zest. Using your fingertips, mix together until the sugar is moistened and fragrant, releasing the lime oils.
3. Cream butter and sugar: In a large mixing bowl, cream together the unsalted butter and lime-infused sugar on high speed until the mixture is light and fluffy, about 3-5 minutes.
4. Add eggs and vanilla: Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract, scraping down the sides of the bowl to ensure everything is well incorporated.
5. Sift dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
6. Combine wet and dry ingredients: Alternate adding the sifted dry ingredients and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix gently until just combined to avoid overmixing, which can lead to dense cupcakes.
7. Fold in coconut: Gently fold in the shredded sweetened coconut to distribute it evenly throughout the batter.
8. Fill cupcake liners: Divide the batter evenly, filling each cupcake liner to the top to ensure a nice rise and domed top after baking.
9. Bake the cupcakes: Bake in the preheated oven for 20 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
10. Cool cupcakes: Allow the cupcakes to cool in the pan for 15 minutes to set the structure. Then transfer the cupcakes to a wire rack and let cool completely before filling and frosting.

Notes

• For best results, use room temperature eggs and butter to ensure proper creaming and batter consistency.
• Make sure cupcakes are completely cool before filling with lime curd to prevent melting the filling.
• Use fresh limes for vibrant flavor in the lime curd and frosting.
• You can adjust the gel food coloring to achieve your desired ‘slime’ green for a spooky Halloween effect.
• Leftover lime curd can be stored in the refrigerator for up to 1 week and used on toast or in other desserts.

Keywords: Halloween cupcakes, lime cupcakes, coconut cupcakes, lime curd filling, cream cheese frosting, Halloween dessert, tropical cupcakes