Here are the ingredients that you need to compile to make these cupcakes:
Lime Slimer Cupcakes
- 6 Tbsp (3/4 of a stick) unsalted butter, room temperature (85 grams)
- 3/4 cup granulated sugar (150 grams)
- 1/3 cup pasteurized egg whites or 3 egg whites (90 grams)
- 1/3 cup sour cream (80 grams)
- 1/3 cup whole milk (80 grams)
- 1/4 cup lime juice (60 grams)
- 1 tsp vanilla extract (4 grams)
- 2 tsp lime zest (4 grams)
- green gel food coloring
- 1 1/4 cups all-purpose flour (163 grams)
- 2 tsp baking powder (8 grams)
- 1/4 tsp salt (2 grams)
Lime Curd
- 3 large eggs (168 grams)
- 3/4 cup granulated sugar (150 grams)
- 1/4 tsp salt (2 grams)
- 1/2 cup fresh lime juice (120 grams)
- 1 Tbsp lime zest (6 grams)
- 6 Tbsp (3/4 stick) unsalted butter (85 grams)
- green gel food coloring
Lime Buttercream Frosting:
- 1 cup unsalted butter, room temp (226 grams)
- 1 tsp vanilla extract (4 grams)
- 1/2 tsp salt (3 grams)
- 2 Tbsp lime juice (12 grams)
- 1 tsp lime zest ( grams)
- 3 1/2 cups powdered sugar (438 grams)
- green gel food coloring

Source: Chelsweets.com
Here are the instructions that you need to follow to complete this recipe:
Lime Slimer Cupcakes
- Preheat the oven to 350°F and line a cupcake pan. Set aside.
- In a large bowl or the bowl of a stand mixer, cream together 6 Tbsp butter and 3/4 cup sugar until the mixture becomes lighter in color (1-2 minutes).
- Mix in 3 egg whites on a medium speed, scraping down the sides and bottom of the bowl as needed with a rubber spatula.
- Mix in 1/3 cup sour cream, 1/3 cup whole milk, 1/4 cup lime juice, 1 tsp vanilla, 2 tsp lime zest and a squirt of gel food coloring on a medium speed until combined.
- In a separate bowl, whisk together 1 1/4 cups flour, 2 tsp baking powder and 1/4 tsp salt.
- Mix in the dry ingredients in two additions, mixing on a low speed until just combined. Be careful not to overmix the batter!
- Fill the cupcake liners 3/4 full and bake for 15-17 minutes or until a toothpick comes out with a few moist crumbs.
- Remove cupcakes from oven and let them to cool for 2-3 minutes in the pan, then place them on a wire rack to finish cooling.
Lime Curd “Slime” Filling
- While the cupcakes bake and cool, make the lime curd filling.
- Whisk together 3 large eggs, 3/4 cup sugar, 1/4 tsp salt, 1/2 cup lime juice and 1 Tbsp lime zest in a medium saucepan until smooth.
- Heat over a medium low head for 10-15 minutes stirring constantly until the mixture thickens.
- Turn off the heat and stir in 6 Tbsp of butter and a squirt of green gel food coloring until smooth and evenly colored. Pour into a separate bowl to cool and set aside.
Lime Buttercream
- As the lime curd filling cools, make the lime buttercream.
- Beat 1 cup of room-temperature butter on a medium-high speed for 2 minutes with a whisk attachment until the butter becomes lighter in color.
- Mix in 1 tsp vanilla extract, 1/2 tsp salt, 2 Tbsp lime juice and 1 tsp lime zest on a low speed.
- Slowly mix in 3 1/2 cups of powdered sugar, 1 cup at a time on a low speed.
- Mix on low for a couple minutes until the ingredients are fully incorporated.
- If the frosting is too thick, add in additional lime juice (1 Tablespoon at a time). If the frosting is too thin, add in more powdered sugar (1/4 cup at a time).
Assembling These Slimer Cupcakes
- Use a small knife or 1 inch circle cutter to remove the center from each cooled cupcake.
- Fill each cupcake with a generous spoonful of lime curd.
- Pipe a large swirl of lime buttercream on top of each cupcake. Chill the cupcakes in the fridge for 10 minutes to help the frosting firm up.
- While the cupcakes chill use black, white and red fondant to make slimer’s mouth and eyes.
- Remove the cupcakes from the fridge and add a Slimer face to each cupcake, then enjoy!

Source: pinterest.com