Description
These Refreshing Blackberry Lime Cupcakes combine zesty lime flavor with juicy blackberries in a moist, tender cupcake base, topped with a tangy lime buttercream frosting. Perfect for brightening up any occasion with a burst of citrus and berry freshness.
Ingredients
Scale
Cupcakes
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons lime zest (from about 2 limes)
- 2 tablespoons fresh lime juice
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 cup fresh blackberries (or frozen, thawed)
Lime Buttercream Frosting
- 1 cup unsalted butter, at room temperature
- 4 cups powdered sugar
- 2 tablespoons fresh lime juice
- 1 tablespoon lime zest
- 1-2 tablespoons milk or heavy cream (if needed for consistency)
- Pinch of salt
Garnish
- Fresh blackberries (for topping)
- Lime wedges (optional)
Instructions
- Prepare the Cupcakes: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which typically takes about 2-3 minutes.
- Add Eggs: Incorporate the eggs one at a time, making sure to mix well after adding each egg to maintain a smooth batter.
- Add Lime and Vanilla: Stir in the lime zest, fresh lime juice, and vanilla extract to infuse the batter with citrus flavor and aroma.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until all ingredients are combined to avoid overmixing and tough cupcakes.
- Fold in Blackberries: Gently fold in the fresh blackberries. If using frozen blackberries, toss them lightly in flour before adding to prevent them from sinking during baking.
- Fill Muffin Tin: Spoon the batter evenly into the prepared muffin tin, filling each cupcake liner about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool Cupcakes: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before frosting.
- Prepare Lime Buttercream Frosting: In a large bowl, beat the softened butter using an electric mixer until smooth and creamy, about 2-3 minutes.
- Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, blending on low speed until combined, then increase speed and beat until the frosting is light and fluffy.
- Add Lime Flavor: Beat in fresh lime juice, lime zest, and a pinch of salt until the frosting is smooth and creamy.
- Adjust Frosting Consistency: If the frosting is too thick, mix in 1-2 tablespoons of milk or heavy cream to achieve desired spreading or piping consistency. If too thin, add more powdered sugar gradually.
- Frost Cupcakes: Once the cupcakes are fully cooled, use a piping bag or offset spatula to generously frost each cupcake with the lime buttercream.
- Garnish: Top each cupcake with fresh blackberries and a wedge of lime to add an appealing decorative touch and extra flavor burst.
- Serve or Store: Serve the cupcakes immediately, or keep them in an airtight container at room temperature for up to 3 days for optimal freshness.
Notes
- If using frozen blackberries, toss them in a bit of flour before folding into the batter to prevent sinking.
- Make sure cupcakes are completely cool before frosting to prevent the buttercream from melting.
- Adjust the amount of lime juice or zest in the frosting according to your taste preference for more or less citrus punch.
- Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- You can substitute fresh limes with bottled lime juice in a pinch, but fresh limes provide the best flavor.
