White Chocolate Lime Cupcakes.
White Chocolate and Lime are some of my favorite flavors.
I love combining them. Like in these Lime Thumbprint Cookies I made a while ago.
Also in stuff like cheesecake, cake, and cupcakes, of course!
So, we are going to use a lot of zest in the cupcakes, so we can give our cupcakes this really amazing limey flavor.
For the frosting, we have a White Chocolate Swiss Meringue Buttercream. It tastes just as fancy as it sounds. To. Die. For.
That’s the frosting I would want to put on a wedding cake! And I get asked a lot what kind of tip I am using here, this is the one.
The sponge is so moist and has the most perfect lime flavor.
To bake a moist sponge, the most important tips to remember are: don’t ever overmix your batter, and don’t overbake your cupcakes.
Sifting your dry ingredients also helps, because it makes the particles finer and easier to incorporate with the wet ingredients, requiring for less mixing time.
Anyway, these are just a couple things to keep in mind. Greatness lies in the very small details.
The combination of all the little details will amount to awesome results.
When you are baking, be involved in the process, wholeheartedly. Be meticulous, and present.
That’s probably good advice not only for when you’re baking.
Avoid being the type of person who does things half-assed, as they say. Go all in. Do a good job. Even if it’s something you don’t exactly enjoy doing, but you have to, for some reason.
It will make you a better person overall. Remember, it’s the little details that matter the most.
Anyway, I hope you like today’s White Chocolate Lime Cupcakes.
When I first made these, I decided on a different decoration for the top. I cut strips of zest to decorate the top of the cupcakes.
After a while, I decided to change to a little lime wedge and I liked it better that way. What do you think?
Now let’s talk about the white chocolate curls on top.
I used tempered white chocolate for my curls.
After tempering the chocolate, I spread a layer of it on the back of a chilled baking sheet. After letting the chocolate set for a while, I used a bench scraper to form the curls. This is the video I watched to help me make them.
I need more practice at it. Most of my curls broke.
But I did manage to get some beautiful ones to top my cupcakes!
If you want to check out some of my other cupcakes, just click here.
Or, here are some of my favorite summer cupcakes!
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White Chocolate Lime Cupcakes
White Chocolate Lime Cupcakes. Lime fluffy sponge, topped with White Chocolate Swiss Meringue Buttercream.
- 190 grams all-purpose flour 1 1/2 cups, 6.75 oz.
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 110 grams vegetable oil 1/2 cup, 3.8 oz.
- 2 large eggs room temperature
- 150 grams granulated sugar 3/4 cup, 5.3 oz.
- 1 teaspoons vanilla extract
- 130 grams milk 1/2 cup, 4.5 oz.
- 1/3 cup lime juice 2-3 limes
- 3 limes zested
White Chocolate Ganache
- 225 grams white chocolate chopped (8 oz.)
- 225 grams heavy cream 8 oz.
Swiss Meringue Buttercream
- 4 egg whites
- 200 grams granulated sugar 1 cup, 7 oz.
- 340 grams unsalted butter cold 1 1/2 cups, 12 oz.
- 2 teaspoons vanilla
- Pre-heat oven to 350F.
- Start by sifting the dry ingredients. Set aside.
- Mix the oil and eggs in a bowl. Whisk with a wire whisk for 1-2 minutes, until well incorporated.
- Add sugar to oil and eggs. Whisk until combined, for another minute.
- Add vanilla extract.
- Add milk, lime juice, and lime zest.
- Carefully whisk until everything is incorporated.
- Add sifted ingredients to the bowl all at once.
- Fold with a spatula, carefully, until your batter comes together.
- If you have a lot of lumps, take your whisk and gently try to break those lumps up. That's why you should always remember to sift your dry ingredients before adding them to the wet ingredients.
- Pour batter up to 2/3 of each baking cup, lined with paper.
- Bake for 10-15 minutes, rotating in between.
- Don't let your cupcakes get too brown. Remove them from the oven when they are slightly golden, and a toothpick comes out clean when inserted in the cake. Or when you poke the top of the cupcakes gently with your finger, and it springs back.
- Let cupcakes cool down before frosting.
White Chocolate Ganache
- Chop chocolate very finely. Place it in a bowl.
- Heat cream until almost a boil in a saucepan, or microwave.
- Pour hot cream on top of white chocolate.
- Mix with a spatula until incorporated.
- You may have to insert your bowl in the microwave for a few seconds, or on top of a double boiler if all of your chocolate pieces aren't melting.
- Set ganache aside to cool in the fridge.
- Swiss Meringue Buttercream
- Right before you start to make your buttercream, remove butter from the fridge. Cut it into thin slices, about 1/4 inch thick. Set aside.
- Place egg whites and sugar in a heat-proof bowl or in a double boiler pan.
- Bring a pot of water to a boil, then reduce it to a simmer. Set bowl on top of the pan with simmering water.
- Whisk constantly until egg whites and sugar reach 138F temperature. This ensures that the egg whites will have reached a safe temperature. The temperature of pasteurized egg whites is actually 140F, however, if you bring it up to 138F, the temperature will raise a couple degrees even after you take it out of the heat source.
- Keep whisking mixture for about 30 seconds after you take it off the heat.
- Pour mixture into the bowl of a stand mixer. Be sure to wipe dry the bottom of the bowl to get rid of the condensation that formed before you transfer mixture. Because if a drop of water gets in contact with your egg white/sugar, it will ruin your meringue.
- With the whisk attachment, beat meringue on medium-high speed.
- You are going to beat the meringue until stiff peaks form. Now, this might take a while. Usually takes me about 10 minutes. The reason for that is that the egg whites have to cool down first and then they will be able to reach stiff peak.
- Just let the mixer do its job and cool down the meringue as it whisks it.
- Once your meringue has reached stiff peaks, start adding butter, with the mixer on medium-high speed.
- Add one slab of butter at a time. Waiting a few seconds before adding the next one.
- This should take you a while. Get there slowly.
- At times, you will question yourself if your meringue will ever form, the answer is mostly likely: yes it will form. Just be patient. Keep whisking it.
- Add vanilla once you’re done adding the butter.
- At this point, you should see your meringue having hardened up and formed into a smooth cream.
White Chocolate Swiss Meringue Buttercream
- Take the cold White Chocolate Ganache out of the fridge, once it's completely cooled down.
- Pour it in the bowl with the Swiss Meringue Buttercream. Mix until combined with a whisk.
- Top cooled cupcakes with this delicious frosting!