Slime Filled Coconut Lime Halloween Cupcakes Recipe
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.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 30 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Line 3 cupcake tins with 30 paper liners to prepare for baking.
- 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.
- 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.
- 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.
- 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.
- 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.
- Fold in coconut: Gently fold in the shredded sweetened coconut to distribute it evenly throughout the batter.
- Fill cupcake liners: Divide the batter evenly, filling each cupcake liner to the top to ensure a nice rise and domed top after baking.
- 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.
- 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
