Description
Indulge in the refreshing flavors of summer with these Blackberry Lime Cupcakes. Moist and zesty cupcakes bursting with fresh blackberries, topped with a creamy lime frosting, these treats are perfect for any occasion.
Ingredients
Scale
Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons lime zest
- 2 tablespoons fresh lime juice
- 1/2 cup milk
- 1 cup fresh blackberries, chopped
- 1 tablespoon flour (to toss blackberries)
Frosting:
- 1/2 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 3 cups powdered sugar
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- Fresh blackberries and lime wedges for garnish
Instructions
- Preheat oven and prepare cupcake tin: Preheat oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
- Prepare cupcake batter: In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, cream butter and sugar, then beat in eggs one at a time. Mix in lime zest and juice. Alternate adding dry ingredients and milk, then fold in floured blackberries. Divide batter into liners.
- Bake cupcakes: Bake for 18 to 20 minutes until a toothpick comes out clean. Cool on a wire rack.
- Make frosting: Beat butter and cream cheese until smooth, then gradually add powdered sugar, lime juice, and zest. Frost cooled cupcakes and garnish as desired.
Notes
- Enhance lime flavor with a drop of lime extract in the frosting.
- If using frozen blackberries, thaw and pat dry before adding to batter.
- Store cupcakes in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 340
- Sugar: 33 g
- Sodium: 130 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
