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Tender white Lime Cupcakes with Swiss Lime Buttercream and just the right amount of zing from the lime juice
These were supposed to be Cherry Cupcakes with Lime Buttercream (riff on Cherry Limeade) – but sometimes recipe development just doesn’t work out as planned. Â It’s all good because these cupcakes are wonderful! Â A light, fluffy white cake flavored with lime juice and zest giving them a bright, fresh zing.
I’ve always wanted to try making Swiss Buttercream so I was thrilled to finally get the chance. Â I love regular buttercream frosting, and cream cheese frosting but am not a big fan of high-ratio shortening filled frosting. Â Frosting, no matter what kind, can sometimes taste cloyingly sweet and overpower the cake.
Swiss Buttercream is light and fluffy, almost like whipped topping, but it’s completely stable. Â It won’t melt like whipped cream and holds it’s gorgeous smooth ribbons and shiny appearance. Â This could be the perfect filling for macarons – can’t wait to try it!
 The buttercream is made by combining granulated sugar and egg whites over a double-boiler of gently simmering water.  Once the sugar is dissolved and the egg whites reach 160 degrees, you whip them into to stiff peaks.  Next add flavoring and butter, just a little at a time.  There are times when you think the frosting has curdled but then it magically finds it’s way and you are left with a smooth, shiny, buttery frosting.
Don’t forget your PIN!
Lime Cupcakes with Swiss Lime Buttercream
Yield: 12
Course: Dessert
Tender soft lime infused cupcakes
Ingredients
For the cupcakes:
- 3 large egg whites room temperature
- â…“ cup whole milk room temperature
- 1 teaspoon pure vanilla extract
- 1 ½ cups cake flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 8 tablespoons unsalted butter cut into 8 pieces
- 1 tablespoon lime zest
- 2 tablespoons lime juice
For the Swiss lime buttercream:
- 1 cup granulated sugar
- 4 large egg whites
- Pinch of fleur de sel or other coarse salt
- 1 ½ sticks unsalted butter room temperature
- 3-4 tablespoons fresh lime juice
- ¼ cup powdered sugar only if needed to reach the desired consistency and sweetness
- Garnish with lime slices and zest if desired
Instructions
To prepare the cupcakes:
- Line a cupcake pan(s) with paper liners. You will need 12 or 13 lines. Preheat oven to 350°F.
- In a large measuring cup with a pouring spout, whisk together the egg whites, milk, and vanilla. Set aside.
- Using a stand mixer fitted with the paddle attachment, blend the flour, granulated sugar, baking powder and salt on low for about 30 seconds. With the mixer running, add the butter 1 piece at a time until incorporated and the mixture resembles moist crumbs.
- Add all but about ½ cup of the egg mixture and blend just until combined. Increase the speed to medium-high and beat until light and fluffy, about 1 minute. Add the remaining ½cup of egg mixture in a slow stream. Scrape down the sides and beat on medium-high until well blended. Add the lime zest and juice and mix just until incorporated.
- Scrape the batter into a large Ziplock bag and snip off one corner with scissors. Pipe the batter into the liners, dividing evenly between 12 or 13 cupcakes. I made 12 but they were a little big and over the edge, 13 would be about perfect. Bake in a 350°F oven for 18-20 minutes. Test the cupcakes with a toothpick inserted in the center. If it comes out clean, they are done.
- Cool the cupcakes in the pan for 10 minutes. Transfer cupcakes to a rack and let cool completely before icing.
To prepare the Swiss buttercream:
- Combine the sugar, egg whites and salt in a heatproof stainless bowl or the pan of a double boiler. Set the bowl over a pot of simmering, not boiling, water. Whisk the egg whites until the mixture reaches 160°F on an instant read thermometer and the sugar has dissolved. Don’t get in a hurry here – you don’t want cooked egg whites.
- Transfer the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high (7 on a KitchenAid Mixer) until stiff peaks form and the mixture has cooled to room temperature, about 8-10 minutes. Reduce the speed to medium (5 on a KitchenAid Mixer) and add the butter 2 tablespoons at a time. Add more after each addition has become smooth and fully incorporated. The mixture may start to look soupy and curdled but continue to beat on medium-high speed until it is thick and smooth again, about 3-5 minutes.
- Add 3 tablespoons of lime juice and mix on low until incorporated. Taste the frosting to ensure it is sweet enough and the lime flavor is dominate. If the mixture is not the right consistency, add 1 more tablespoon of lime juice. Mine became thick and almost butter like so I added confectioners’ sugar, 1 tablespoon at a time, until it was smooth and creamy and had the right consistency.
- Frost cupcakes using a piping bag and the desired tip to decorate.
- Garnish with lime zest and lime slices if desired. The buttercream may be kept at room temperature or transfer to an airtight container and refrigerate up to 3 days. The frosting may also be frozen for up to 1 month. Before using bring the frosting to room temperature and beat on low speed with a mixer to achieve the proper consistency.
Recipe Notes
(cake slightly adapted from Cook’s Country and the buttercream was adapted from Annie’s Eats)
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Nutrition
Calories: 253kcal | Carbohydrates: 42g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 201mg | Potassium: 66mg | Fiber: 1g | Sugar: 30g | Vitamin A: 251IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg
Here are a few more cupcake recipes you may like:
- Lemon Zucchini Cupcakes ~ from Spend with Pennies
- Salted Caramel Cupcakes ~ from Tidy Mom
- Perfect Funfetti Cupcakes ~ from Crazy for Crust
- Hydrangea Cupcakes ~ from Seasons and Suppers
Have you ever tried Swiss Buttercream? Â What are your thoughts on the taste and consistency? Â I was pleasantly surprised at the light texture and less sweet taste and it was fun to make. Â My cake and icing skills need some work, so this was a good trial for me. Â Success!
Happy Monday friends! Thanks so much for stopping by.
Tricia
Mandy
Wonderful cupcakes!
🙂 Mandy xo
Anna and Liz Recipes
These look so beautiful! That have to be good Tricia – you are an amazing baker and love every recipe you post. <br />Have a great week!! <br />
SavoringTime in the Kitchen
They are so beautiful, Tricia! I am so bad at icing cupcakes, it's ridiculous. But then, I don't usually get too much practice 🙂 I have not made Swiss Buttercream but it sounds delightful. I am not a fan of super sweet frostings.
Roz Corieri Paige
I know that I'll love these cupcakes . . . lime is one of my favorite flavors to use and enjoy in recipes. Always have them in the kitchen. What a nice sweet lime treat! Pinning on my 'lime' board!
Kitchen Belleicious
tricia girl these are so darn cute and they look so darn delicious that I want to grab them from the screen. but behold I can't so i will have to settle at just drooling over them. I love the swiss buttercream idea. It sounds fantastic!
Karen Harris
I've never made Swiss buttercream but I can't wait to now. These cupcakes are gorgeous, beautifully executed and photographed.
Abbe@This is How I Cook
I've never tried Swiss butter cream either, but this looks great. And if my daughter was going to be here on her birthday, I would have made her these! She loves lime anything! Gorgeous as usual, Tricia!
Kari Lindsay
Swiss butter cream is my absolute fave! I used to make it years ago, and I lost my recipe! Thanks for my new go to Tricia!
Bianca @ Confessions of a Chocoholic
These lime cupcakes look so lovely! I'd love one right now. I've never made swiss buttercream myself but certainly enjoy the taste and texture.
Tanna at The Brick Street Bungalow
My mouth is watering!! Oh, I do so love a good cupcake. A late in life developed addiction… I'm saving this for one of my daughter's next visits. SHE loves a good cupcake, too. Thank you, Tricia. (doesn't look to me like you need to brush up on any skills!) blessings ~ tanna
Cheri Savory Spoon
Hi Tricia, the frosting sounds light and wonderful. Never heard of the swiss buttercream before but I'm not much of a baker. Beautiful looking cupcakes.
cristina
Beautiful cupcakes and love the use of the lime zest! That Swiss Lime Buttercream looks absolutely marketable – delish!!
Angie Schneider
wow Tricia, these cupcakes are the perfection! The frosting looks so very beautiful and tempting!
Angie Reneau
Could you put the line zest in the frosting ?
Tricia Buice
Sure Angie – I think that will be fine 🙂 Thanks for the great question.
Monica
These cupcakes look beautiful and I love the sound of all the lime flavor. I've made swiss buttercream a couple of times. I like how smooth it is and you don't have that super-sweet, sometimes grainy texture. Clearly, yours came out perfectly. It looks silky smooth!
TLady
Oh my! I've never had this kind of frosting! I sounds & looks WONDERFUL! Our daughter is sitting here with me & she LIKES what she sees! 😀
Chris Scheuer
I love lime anything and cupcakes would make lime even better! These are so pretty Tricia. I've never done the Swiss buttercream, it sounds wonderful! Your cupcake recipe sounds very similar to my favorite one, it's an unusual technique but makes the best cupcakes!
Sue/the view from great island
How refreshing do these look? I love the little striped straw! Limes are so wonderful, and so under-used. This just screams summer party to me.
belleau kitchen
wow, your cupcakes look so perfect… I love the little ring of dark golden cupcake that runs around their edge, they're making me really really want to bite into one… the frosting does indeed sound amazing, I must give these a go.