Description
These Slimer Ghostbusters Cupcakes are a fun, lime-flavored treat inspired by the iconic green ghost from Ghostbusters. Featuring moist lime cupcakes filled with tangy lime curd and topped with bright electric green lime buttercream frosting, these cupcakes are finished with adorable Slimer faces crafted from colored fondant. Perfect for Halloween or themed parties, they combine bright flavors and whimsical decoration.
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 pan: Preheat the oven to 350°F (175°C) and line a cupcake pan with liners. Set aside.
- Cream butter and sugar: In a large bowl or stand mixer, beat 6 Tbsp butter and 3/4 cup sugar together until the mixture lightens in color, about 1-2 minutes.
- Add egg whites: Mix in 3 egg whites on medium speed, scraping the bowl sides as needed to ensure even mixing.
- Combine wet ingredients: Add 1/3 cup sour cream, 1/3 cup whole milk, 1/4 cup lime juice, 1 tsp vanilla extract, 2 tsp lime zest, and a squirt of green gel food coloring. Mix on medium speed just until combined.
- Mix dry ingredients: In a separate bowl, whisk together 1 1/4 cups flour, 2 tsp baking powder, and 1/4 tsp salt.
- Combine batter: Add the dry ingredients to the wet in two additions, mixing on low speed until just combined. Do not overmix to maintain cupcake tenderness.
- Bake cupcakes: Fill cupcake liners about ¾ full with batter. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Cool cupcakes: Let cupcakes cool in the pan for 2-3 minutes, then transfer to a wire rack to cool completely.
- Make lime curd filling: While cupcakes bake and cool, whisk 3 large eggs, 3/4 cup sugar, 1/4 tsp salt, 1/2 cup fresh lime juice, and 1 Tbsp lime zest together in a medium saucepan until smooth. Heat over medium-low, stirring constantly for 10-15 minutes until thickened. Remove from heat, stir in 6 Tbsp butter and a squirt of electric green gel food coloring until smooth. Pour into a bowl and cool.
- Prepare lime buttercream: Beat 1 cup unsalted butter on medium-high speed for 2 minutes until light and fluffy. Slowly add 2 Tbsp lime juice, 1 tsp lime zest, 1 tsp vanilla, 1/2 tsp salt, and a generous squirt of electric green gel color on low speed. Gradually mix in the powdered sugar (3 1/2 cups), 1 cup at a time on low until fully incorporated. Adjust consistency with additional lime juice or powdered sugar if needed.
- Hollow cupcakes: Use a small knife or 1-inch circle cutter to remove the center of each cooled cupcake to create space for the filling.
- Fill cupcakes: Spoon a generous amount of the cooled lime curd into the hollow centers.
- Pipe frosting: Using a large round piping tip, pipe a large swirl of lime buttercream on top of each cupcake. Chill cupcakes for 10 minutes in the fridge or 5 minutes in the freezer to help the frosting set.
- Create decorations: While cupcakes chill, shape Slimer’s eyes and mouth using black, white, yellow, and red fondant to replicate his iconic face.
- Assemble and serve: Remove cupcakes from chill, place the fondant decorations on top of the cupcakes to create Slimer faces, then serve and enjoy!
Notes
- This recipe can be adapted to mini cupcakes, yielding about 40 mini cupcakes that require only 8-10 minutes baking time.
- Unfrosted cupcakes can be stored in an airtight container for 1 day at room temperature, up to a week in the fridge, or frozen up to 3 months.
- Buttercream frosting can also be made ahead and stored airtight in the fridge for up to one month or frozen for up to 3 months; mix well when thawed.
- Frosted cupcakes store best refrigerated but can be left at room temperature overnight in an airtight container. For best texture, frost just before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 380 kcal
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg
