Fentimans lime & Jasmine Cupcakes with sprinkles
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5 from 9 votes

Lime and Jasmine Cupcakes

Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 24 cupcakes
Author Diana


  • 1 cup 200 grams unsalted butter (softened to room temperature)
  • 3 1/4 400 grams all purpose flour
  • 1 1/2 300 grams granulated sugar
  • 2 eggs
  • 1 cup 250 ml milk
  • 2 tsp baking powder
  • a pinch of salt
  • To make frosting:
  • 1 cup unsalted butter 230 grams softened to room temperature
  • 5 cups powdered sugar 600 grams
  • 1/4 cup heavy cream
  • 2 tbsp Fentimans sparkling lime and jasmine


  • In a medium bowl beat the butter with the sugar until fluffy.
  • Add in eggs, and salt, and mix well.
  • Add sifted flour, baking powder, and mix.
  • Add milk, and mix.
  • Divide batter over 24 cupcake liners, and bake on 175c for 30 minutes, or until a toothpick inserted in the centre comes out clean.
  • Allow cupcakes to cool before frosting.
  • To make frosting:
  • In a medium bowl, beat the butter using a handheld or a stand mixer on medium speed for about 1 minute.
  • Switch speed to slow and add in the powdered sugar, followed by heavy cream, and fentimans drink. Beat until combined.
  • To decorate these cupcakes I used a Wilton 1M swirl to pipe the frosting.
  • Finally, decorate with sprinkles and slices of fresh lime.


Cupcake can be made one day in advance but must be covered and stored at room temperature.
Frosted and unfrosted cupcakes can be frozen, and will stay in the freezer for up to 3 months. They can be thawed overnight in refrigerator.