Key Lime White Chocolate Chip Cupcakes with green Buttercream + Freebie

Make this St. Patrick’s Day special with zesty key lime & White Chocolate Chip Cupcakes with a fun green buttercream! Easy DIY joy for busy moms. Plus, cute cupcake wrapper freebie!

St Patrick’s Day is around the corner and I thought it would be so nice to celebrate it with delicious lime and chocolate chip cupcakes with a super yummy green vanilla frosting. I mean a cupcake is good anyway anywhere LOL.

St. Patrick's Day Lime White Chocolate Chip Cupcakes with green buttercream frosting + Free cupcake liner files. Cover image with Title text overlay

How to make Key Lime White Chocolate Chip Cupcakes with Green Vanilla Buttercream

This is an easy recipe that I found in an old cool cookbook and adapted it to meet what I had in mind. I wanted it to have a nice citrus hint with the velvety texture of the white chocolate chips. Hope you find it as yummy as I did.

Ingredients:

Cupcakes

  • Whole milk – adds moisture to the cupcake batter, preventing it from being too dry and ensuring a soft, tender crumb. The liquid content of the milk plays a role in activating the leavening agents (baking soda), helping the cupcakes rise during baking.
  • Unsalted butter at room temperature – brings a rich and buttery flavor to the cupcakes, contributing to their moist and tender crumb.
  • Caster sugar – It dissolves easily in the batter, contributing to a smooth and even sweetness. It also adds sweetness and helps create a tender crumb in the cupcakes, enhancing their overall taste and texture.
  • Self-raising flour – self-raising flour ensures proper leavening, resulting in cupcakes with a perfect rise and soft consistency.
  • Lime juice and zest – bring a bright acidity that complements the sweetness of the cupcakes, creating a delightful balance of flavors and adding a vibrant citrus flavor.
  • Orange juice
  • Eggs
  • Cornstarch
  • Baking Soda
  • White chocolate chips
  • Vanilla

Frosting

  • 125 gr {4 Oz} unsalted butter at room temperature
  • 1 1/2 cups {240 gr} of icing sugar
  • 2 tbsp of whole milk
  • Green food coloring *Optional.

Directions:

Cupcakes

  • Preheat oven to 180ºC/350ºF and line 12-hole muffin pan with cupcakes liners.
  • In a small bowl mix flour, cornstarch, and baking soda.
  • In a stand mixer with the paddle attachment, cream the butter on medium speed until it’s very soft and creamy then add little by little the sugar and mix for about 5 minutes or until is fluffy.
  • Beat in eggs one at a time until combined.
  • Stir in flour mixture, vanilla, juices, zest, and milk little by little until well combined.
  • Turn off the mixer and manually mix in the white chocolate chips.
  •  Drop 1/3 cup of mixture into liners.
  • Bake for about 35 minutes.
pouring the mixture into the liner
  • Let them sit for about 5 min before transferring them to a cooling rack.
closer view of already baked cupkaces

Making the Frosting

  • Beat butter in a small bowl with a stand mixer until creamy and as white as possible.
  • Pour the Vanilla while beating.
  • Beat in the icing sugar and milk in two batches.
  • Optionally, if you want to make it fun green, add in a few drops of green coloring food and beat until you get the desired shade.
  • Fill an icing bag with the frosting and set in the fridge for about 5 minutes. Don’t leave it for more than 10 minutes or the frosting won’t work well.
  • When the cupcakes are cool, decorate with your icing bag and your favorite tip.
  • I added a piece of lime peel to the top!
  • Serve and enjoy!

Baking tips

  • Ensure butter and eggs are at room temperature for smoother incorporation and fluffier texture.
  • Sift your self-raising flour to avoid lumps and ensure an even rise.
  • Cream butter and sugar until fluffy for a light and airy batter. Patience is the key!
  • Gently fold in the white chocolate chips by hand to evenly distribute the chips.
  • Use an ice cream scoop for consistent cupcake sizes, ensuring even baking.
  • Briefly chill the frosting-filled bag in the fridge for easy and precise cupcake decoration.
  • For freezing, it’s essential to use airtight containers or wrap cupcakes tightly in plastic wrap to prevent freezer burn and maintain freshness.

Many of you probably know I’m a lover of silhouette projects LOL, so I also made these cute cupcake wrappers to add a little bit more St Patrick’s Day fun to my cupcakes and guess what??? I’m sharing with you the cutting file so you can make them too!!! Yayyyy!

screenshot of wrappers

Get the free St. Patrick’s Day Cupcake Wrappers HERE.

top view of frosting on cupcake
Close-up of yummy cupcake

Alternative and substitutions

Whole Milk: Substitute with almond milk or coconut milk.
Eggs: For each egg, try 1/4 cup of applesauce, yogurt, or mashed bananas.
Caster Sugar (1 cup): Substitute with 3/4 cup of brown sugar or coconut sugar.
Self-raising Flour (2 cups): Mix 2 cups of all-purpose flour with 3 teaspoons of baking powder.
White Chocolate Chips (1 cup): Opt for dark or milk chocolate chips or chunks. Alternatively, not chocolate at all.

Storing and freezing

Making Ahead: The frosting can be made ahead and stored in an airtight container in the refrigerator. Allow it to soften at room temperature before decorating.

Storing cupcakes: Once baked and decorated, store the cupcakes in an airtight container at room temperature for up to 2 days.

Bring them to room temperature before serving for the best taste and texture.

Freezing: Freeze the unfrosted cupcakes by placing them in a single layer on a baking sheet until solid. Then, transfer them to a freezer bag. They can be frozen for up to 3 months. Thaw at room temperature before decorating.

I don’t recommend freezing frosted cupcakes. The frosting may change texture after freezing.

Frequently Asked Questions

Can I use lemon instead of lime for the citrus flavor?

Yes, absolutely! Lemon juice and zest can be a fantastic substitute for lime, providing a delicious citrusy twist to your cupcakes.

What can I use instead of white chocolate chips?

Dark chocolate chips or chunks make an excellent alternative if you prefer a different chocolate flavor in your cupcakes.

Can I skip the food coloring in the frosting?

Absolutely! The green food coloring is optional. If you prefer a white frosting, feel free to skip it. You can also experiment with natural options like matcha powder for a green tint.

How do I store leftover cupcakes?

Store leftover cupcakes in an airtight container at room temperature for up to 2 days. If frosted, keep them in the refrigerator and bring them to room temperature before serving.

More Cupcake Recipes to Try

If you enjoyed these cute and delicious Key Lime White Chocolate Chip Cupcakes, you might also love these other delicous cupcake recipe ideas too:

🥣 Recipe

St. Patrick's Day Lime White Chocolate Chip Cupcakes with green buttercream frosting + Free cupcake liner files. Cover image with Title text overlay

St. Patrick’s Day Lime White Chocolate Chips Cupcakes + Freebie

Camila Rojas
Delicious recipe for lime and chocolate chips cupcakes with a yummy green vanilla frosting. Enjoy St. Patrick’s Day with a burst of flavor!
4.84 from 6 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine Traditional
Servings 12

Equipment

  • Stand Mixer with Paddle attachment

Ingredients
  

Cupcakes

  • 1/4 cup {60 ml} of whole milk
  • 185 gr {6 Oz} of unsalted butter at room temperature
  • 3 eggs
  • 1/4 cup {60 ml} of lime juice
  • 1/4 cup {60 ml} of orange juice
  • 3 tsp of finely grated lime rind
  • 1 1/3 cups {300 gr} of caster sugar
  • 1 1/2 cups {225 gr} of self-raising flour
  • 1/3 cup of cornstarch
  • 1 tsp bicarbonate soda
  • 1 cup of white chocolate chips
  • 1 tsp Vanilla extract

Frosting

  • 125 gr {4 Oz} unsalted butter at room temperature
  • 1 1/2 cups {240 gr} of icing sugar
  • 2 tbsp of whole milk
  • 1 tsp Vanilla extract

Instructions
 

Cupcakes

  • Preheat oven to 180ºC/350ºF and line 12-hole muffin pan with cupcakes liners.
  • In a small bowl mix flour, cornstarch, and baking soda.
  • In a stand mixer with the paddle attachment, cream the butter on medium speed until it’s very soft and creamy then add little by little the sugar and mix for about 5 minutes or until is fluffy.
  • Beat in eggs one at a time until combined.
  • Stir in flour mixture, vanilla, juices, zest, and milk little by little until well combined.
  • Turn off the mixer and manually mix in the white chocolate chips.
  • Drop 1/3 cup of mixture into liners.
  • Bake for about 35 minutes.
  • Let them sit for about 5 min before transferring them to a cooling rack.

Making the Frosting

  • Beat butter in a small bowl with a stand mixer until creamy and as white as possible.
  • Pour the Vanilla while beating.
  • Beat in the icing sugar and milk in two batches.
  • Optionally, if you want to make it fun green, add in a few drops of green coloring food and beat until you get the desired shade.
  • Fill an icing bag with the frosting and set in the fridge for about 5 minutes. Don’t leave it for more than 10 minutes or the frosting won’t work well.
  • When the cupcakes are cool, decorate with your icing bag and your favorite tip.
  • I added a piece of lime peel to the top!
  • Serve and enjoy!
Keyword cupcake recipe, lime recipe, St. Patrick’s Day Craft

What do you think? Do you like Lime cupcakes??? What about white Chocolate chips???? I loooove them!


Want to Check Out More Silhouette Projects?

My Silhouette Challenge buddies and I are all sharing projects on our blogs today, so peruse the projects below for a wealth of Silhouette inspiration!

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St. Patrick's Day Lime White Chocolate Chip Cupcakes with green buttercream frosting + Free cupcake liner files. Pinterest image with Title text overlay

Til' next time...

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