Description
These Refreshing Blackberry Lime Cupcakes are a burst of flavor in every bite! The sweet and tart combination of fresh blackberries and tangy lime is balanced perfectly in a soft, moist cupcake. Topped with a zesty lime buttercream and garnished with fresh blackberries, these cupcakes make a delightful treat for any occasion!
Ingredients
Scale
For the 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)
For the 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
For 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.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lime zest, lime juice, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the fresh blackberries. If you’re using frozen blackberries, it’s best to toss them in a bit of flour to prevent them from sinking to the bottom of the cupcakes during baking.
- Bake the Cupcakes:
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Lime Buttercream Frosting:
- In a large bowl, beat the softened butter using an electric mixer until creamy and smooth, about 2-3 minutes.
- Gradually add the powdered sugar, 1 cup at a time, beating on low until combined, then increase the speed and beat until fluffy.
- Add the lime juice, lime zest, and a pinch of salt. Beat until smooth and creamy.
- If the frosting is too thick, add 1-2 tablespoons of milk or heavy cream to reach your desired consistency.
- If the frosting is too thin, add more powdered sugar, a little at a time, until it firms up.
- Frost the Cupcakes:
- Once the cupcakes are completely cool, use a piping bag or an offset spatula to frost the cupcakes with the lime buttercream.
- Garnish with fresh blackberries and a lime wedge on top of each cupcake.
- Serve:
- Serve immediately or store the cupcakes in an airtight container at room temperature for up to 3 days.
Notes
- For an extra touch, you can drizzle some blackberry puree over the top of the cupcakes before serving.
- If you want to make mini cupcakes, adjust the baking time to about 10-12 minutes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 32g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0 g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40 mg