Lime Jam-Filled Cupcakes with Whipped Cream Frosting

Who can deny this delicious cupcake with the creamy lime filling and some sweet vanilla whipped cream?

Prep Time:
40 mins
Cook Time:
25 mins
Additional Time:
25 mins
Total Time:
1 hrs 30 mins
24 cupcakes



  • 1 ½ cups graham cracker crumbs

  • 6 tablespoons unsalted butter, melted

  • ¼ cup white sugar

Cupcake Batter:

  • 3 cups cake flour

  • 1 tablespoon baking powder

  • ¼ teaspoon salt

  • 1 ½ cups buttermilk

  • 2 teaspoons vanilla extract

  • 1 cup unsalted butter, softened

  • 1 medium lime, zested

  • 1 ¼ cups white sugar

  • 4 large eggs, at room temperature

Lime Jam Filling:

  • 3 large eggs

  • ¾ cup white sugar

  • ¼ cup freshly squeezed lime juice

  • ¼ cup unsalted butter, cubed

Whipped Cream Frosting:

  • 1 ¼ cups whipping cream

  • ¼ cup powdered sugar

  • ¼ teaspoon vanilla extract


  1. Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.

  2. Combine crushed graham crackers, melted butter, and sugar for crust in a bowl until combined. Put about 1 tablespoon crumb mixture into each prepared cup and flatten with the bottom of a shot glass.

  3. Bake in the preheated oven for 5 minutes. Remove tins to a wire rack to cool. Keep oven on.

  4. Combine cake flour, baking powder, and salt for cupcake batter in a bowl. Combine buttermilk and vanilla in a second bowl.

  5. Beat butter in a third, large bowl until creamy and pale yellow in color. Mix in lime zest and 1/4 cup sugar at a time. Add eggs, one at a time, beating well after each addition. Add buttermilk mixture, mixing and scraping the sides of the bowl as necessary. Slowly add dry ingredients until combined. Pour batter over the cooled crusts so each cup is 2/3 full.

  6. Bake in the oven until a toothpick inserted in the centers comes out clean, 18 to 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.

  7. While the cupcakes are baking, prepare filling: Crack eggs into a saucepan and add sugar. Whisk to combine, then pour in lime juice. Turn heat to low and whisk constantly to avoid scrambling the eggs. Add 1/3 of the butter and when it starts to melt, add another 1/3 of the butter; repeat once more. Heat until the filling starts to thicken, 2 to 3 minutes.

  8. Remove filling from the heat and pour through a sieve into an airtight container. Seal and place in the refrigerator until cupcakes have cooled.

  9. When the cupcakes have cooled, use a knife to hollow out the centers. Fill with chilled lime filling.

  10. Whip cream, powdered sugar, and vanilla for frosting in a bowl until stiff peaks form. Put frosting into a piping bag with your favorite tip and pipe onto the filled cupcakes.

Cook's Note:

If you are not using the lime jam filling right away, store it in an airtight container in the fridge. It will last for about 12 days.

Nutrition Facts (per serving)

348 Calories
19g Fat
40g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 348
% Daily Value *
Total Fat 19g 25%
Saturated Fat 11g 57%
Cholesterol 105mg 35%
Sodium 160mg 7%
Total Carbohydrate 40g 15%
Dietary Fiber 1g 2%
Total Sugars 23g
Protein 5g
Vitamin C 2mg 9%
Calcium 76mg 6%
Iron 2mg 11%
Potassium 89mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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