Lemon & Lime Cupcakes


I’ve been slacking slightly with regards to the blog lately, I know, I’ve just been too busy enjoying the summer sun & relaxing with friends. We’ve been enjoying temperatures of in & around 20 degrees over the last few days here in Ireland, can you really blame me for taking advantage of that? Besides, I have an amazing recipe that will knock your socks off & make you forgive me instantly: Lemon & Lime Cupcakes. 

These aren’t just your regular Lemon & Lime Cupcakes, these are lemon flavoured cupcakes, filled with Lemon & Lime Curd, & topped with a lime buttercream frosting. Yes, you did read that correctly. You see, I still had some of that homemade Lemon & Lime Curd left over from a little while ago & I was trying to think of creative ways to use it up. Along with the Lemon & Lime Curd Ice-Cream, these cupcakes worked out perfectly. Everyone rated them 10/10 & all twelve cupcakes barely made it to the end of the day before we had them devoured!


Síofra, one of my best friends, acted as my assistant baker for the making of these deliciously citrus cupcakes. It was awesome – when my tiny little girl muscles gave out during the creaming of the butter, Síofra was able to take over with her rippling biceps of steel regular people muscles. I should really start going to the gym.. If it weren’t for her muscles, I’m not sure I’d have Síofra in the kitchen again, the depth of the holes she made in the cupcakes left something to be desired. I’m kidding, I’m kidding. Kinda.


This is the first time I’ve posted a proper cupcake recipe on the blog with fancy frosting, so it had to look presentable for the pictures. It was terrifying. The only other cupcakes I’ve posted about were the Almond Cupcakes & the Banana Cupcakes with Nutella & Peanut Butter, neither of which had frosting, so this was a scary new experience for me. When I make cupcakes for myself, I usually just slap on the frosting with a knife & shove the whole mess in my mouth. Not this time. It took Síofra a good 7 minutes to convince me that icing a cupcake couldn’t be that bad & that it would all work out okay. She was right, it was easier than I thought, but I clearly still have a lot of practice to do.


The cupcakes worked out way better than I imagined they would. The finished product was extremely light & delicious. The curd tied all of the flavours together & oozed out of the cupcake in absolute gooey perfection. The lemon of the cupcake was the slightly more overpowering taste, but the lime of the frosting is definitely noticeable. Soft, crumbly, filled with gooey curd, extremely light & refreshing, with the taste of lemon, these cupcakes tick all my boxes. 


Makes 12 


For the cupcakes (Adapted from The Cupcake):

  • 115g butter, softened
  • 115g caster sugar
  • rind of 1 lemon, finely grated
  • juice of 1 lemon
  • 2 eggs, lightly beaten
  • 1 tsp vanilla extract
  • 115g self-raising flour
  • 1 tablespoon of milk 

For the curd filling:

For the frosting (Adapted from What Katie’s Baking):

  • 113g butter, softened
  • juice of 2 limes
  • ½ teaspoon vanilla extract
  • 1 ¼ cup of icing sugar


  1. Preheat the oven to 180°C & place 12 cupcake cases in a muffin tray.
  2. For the cupcakes, using an electric whisk (or by hand, but I promise you that you’ll regret it), beat the butter & sugar together in a large bowl until light & fluffy. Gradually add in the eggs & beat well after each addition. Beat in the vanilla extract.
  3. Using a sieve, sift the flour into the mixture & gently fold in with a spoon until thoroughly incorporated. 
  4. Add the milk into the bowl & gently mix around. The milk will make the mixture more smooth & liquidy.
  5. Evenly spoon the mixture into your cupcake cases & bake in the preheated oven for 15-20 minutes, or until golden & just firm to the touch. 
  6. Remove from the oven & leave to cool in the tray for 10 minutes before moving to a wire rack to cool completely. 
  7. To make the frosting, beat the butter until light & fluffy, then add in the lime juice & vanilla & ensure that they’re thoroughly incorporated. 
  8. Gradually beat the icing sugar into the butter mixture & mix well. 
  9. When the cupcakes are completely cool, cut a small hole from the centre of each. Place 1 teaspoon of Lemon & Lime Curd in each cupcake & then cover with the cut out lid. 
  10. When all of the cupcakes have been filled with curd, pipe the lime frosting on top (or smear it on with a knife, whatever works really).

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