Description
These Slimer Ghostbusters Cupcakes are vibrant lime-flavored treats featuring moist lime cupcakes filled with tangy lime curd and topped with a zesty lime buttercream frosting. Decorated with colorful fondant to resemble the iconic Slimer character, these cupcakes are perfect for Halloween or Ghostbusters fans looking for a fun, flavorful dessert.
Ingredients
Scale
Lime Slimer Cupcakes
- 6 Tbsp (3/4 stick) unsalted butter, room temperature (85g)
- 3/4 cup granulated sugar (150g)
- 1/3 cup carton egg whites or 3 large egg whites, room temperature (90g)
- 1/3 cup full-fat sour cream, room temperature (80g)
- 1/3 cup whole milk, room temperature (80g)
- 1/4 cup lime juice (60g)
- 1 tsp vanilla extract or vanilla bean paste (4g)
- 2 tsp lime zest (4g)
- green gel food coloring (a squirt)
- 1 1/4 cups all-purpose flour (165g)
- 2 tsp baking powder (8g)
- 1/4 tsp fine salt (2g)
Lime Curd
- 3 large eggs, room temperature (168g)
- 3/4 cup granulated sugar (150g)
- 1/4 tsp fine salt (2g)
- 1/2 cup fresh lime juice (120g)
- 1 Tbsp lime zest (6g)
- 6 Tbsp (3/4 stick) unsalted butter, room temperature (85g)
- electric green gel food coloring (a squirt)
Lime Buttercream Frosting
- 1 cup unsalted butter, room temperature (226g)
- 2 Tbsp lime juice (12g)
- 1 tsp lime zest (2g)
- 1 tsp vanilla extract or vanilla bean paste (4g)
- 1/2 tsp fine salt (3g)
- 3 1/2 cups powdered sugar (452g)
- electric green gel food coloring (a generous squirt)
Cupcake Decorations
- 1/4 cup red fondant
- 1/4 cup black fondant
- 1 Tbsp yellow fondant
- 1 Tbsp white fondant
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a cupcake pan with liners to get ready for baking the lime cupcakes.
- Cream Butter and Sugar: In a large bowl or stand mixer, cream 6 Tbsp of butter with 3/4 cup sugar on medium speed until the mixture lightens in color, approximately 1-2 minutes, creating a fluffy base for the cupcakes.
- Add Egg Whites: Mix in 3 egg whites on medium speed, ensuring to scrape down the bowl sides to incorporate all ingredients evenly for a smooth batter.
- Add Wet Ingredients: Next, add sour cream, whole milk, lime juice, vanilla extract, lime zest, and a squirt of green gel food coloring; mix on medium speed until just combined, providing the cupcakes their lime flavor and green tint.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt to evenly distribute the leavening agents and salt throughout the batter.
- Mix Dry into Wet: Add the dry ingredients to the wet mixture in two batches on low speed, folding until just combined without over-mixing to keep cupcakes tender.
- Bake Cupcakes: Fill liners about 3/4 full and bake for 15-17 minutes or until a toothpick inserted comes out with a few moist crumbs, then cool in the pan for 2-3 minutes before transferring to a wire rack to cool completely.
- Make Lime Curd Filling: While cupcakes bake and cool, whisk eggs, sugar, salt, lime juice, and zest in a saucepan. Heat on medium low, stirring constantly for 10-15 minutes until thickened. Remove from heat, stir in butter and electric green gel food coloring until smooth, then cool in a separate bowl.
- Prepare Lime Buttercream Frosting: Beat 1 cup butter on medium-high speed for 2 minutes until light. Add lime juice, lime zest, vanilla, salt, and green gel coloring; mix on low. Gradually add powdered sugar, 1 cup at a time, blending until smooth and desired consistency is reached. Adjust thickness by adding lime juice or powdered sugar as needed.
- Assemble Cupcakes: Use a small knife or 1-inch cutter to hollow out the center of each cooled cupcake. Fill each cavity with lime curd, then pipe a large swirl of lime buttercream on top using a large round tip. Chill the cupcakes for 10 minutes in the fridge or 5 minutes in the freezer.
- Decorate: While chilling, shape red, black, yellow, and white fondant into Slimer’s eyes and mouth. Remove cupcakes from the fridge and place the fondant decorations on top to complete the Slimer face.
- Serve and Enjoy: Serve these fun lime cupcakes fresh, ideally frosting them just before serving for best texture and flavor.
Notes
- This recipe can be made into approximately 40 mini cupcakes, baking for 8-10 minutes; adjust cooling and filling accordingly.
- Unfrosted cupcakes store well for 1 day at room temperature, up to a week in the fridge, or freeze for up to 3 months.
- Buttercream frosting can be stored in an airtight container refrigerated for up to a month or frozen for up to 3 months; stir well after thawing.
- Frosted cupcakes can be left covered at room temperature overnight but are best frosted right before serving to maintain freshness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
