Blackberry Lime Cupcakes – Homemade lime flavored cupcakes topped with a sweet and delicious blackberry buttercream. These are perfect for spring and summer entertaining!
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I’m officially 35 as of June 7th, and I’m not quite sure how I feel about it. What does 35 have in store for me? Who really knows that answer. I do feel more confident and excited about the future so that’s one good thing about turning a new age. I also decided that I want to have a bit more fun and let myself relax.
Blogging can become so routine and rigid if you allow it. We bloggers can lose sight of the fun that it used to be. We can start to judge whether something is a success solely based on the numbers: number of likes, number of comments, number of page views, number of followers, numbers, numbers, numbers! It is so exhausting trying to live up to expectations and requirements like that. And to tell you the truth, it isn’t what I signed up for in this biz.
But coming up with recipes like these Blackberry Limeade Cupcakes keep it fun and interesting.
Key Ingredients
Limeade Cupcake Ingredients:
- Vegetable Oil and Unsalted Butter: This cupcake depends on both so you don’t sacrifice moistness or richness.
- Baking Powder & Baking Soda: The dynamic duo giving your cupcakes that sky-high lift.
- Salt: Just a pinch to balance the sweetness and bring all the flavors into harmony.
- Sour Cream: The zingy twist that adds tang and tenderness to your cakey creations.
- Lime Flavor: Zesty flecks of lime and extract make those flavors pop more.
Blackberry Buttercream Ingredients:
- Confectioner’s Powdered Sugar: This sweetens the deal and whips up the magic.
- Unsalted Butter: Makes this buttercream super creamy of course.
- Blackberry Puree: Brings color and flavor.
How to Make Lime Cupcakes
For the Lime Cupcakes:
- Start by preheating your oven to 325°F then place paper liners in 2 12-cup muffin pans. You will need 4 more so you can wait until a batch of cupcakes bake before lining with the remaining ones.
- In your mixer bowl, add oil and butter and beat for 2 minutes on high speed. Slowly add in sugar and beat on high speed for an additional 4-5 minutes until very pale yellow and fluffy. Next, add eggs, one at a time, combining well after each addition and scraping down the sides as needed.
- Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add baking powder, salt and baking soda. Be careful not to over beat.
- Lastly, add sour cream, milk, lime zest, lime and vanilla extracts, scrape down sides and mix until just combined and turn off mixer.
- Evenly pour batter into prepared muffin pan liners filing three-quarters of the way full. Place the pan on a baking sheet and bake for 17 to 19 minutes or until completely set in the center. Let cool completely to room temperature before adding any frosting.
For the Blackberry Buttercream:
- Clean your stand mixer bowl and whisk attachment. Add the confectioners’ sugar and butter and mix on low speed, increasing the speed to medium-high once the sugar is fully incorporated. Continue to mix until light and fluffy.
- Add the blackberry puree, vanilla extract, and salt and beat until the mixture is puree is fully incorporated.
- Once the cupcakes have cooled completely, pipe them with the buttercream.
- Garnish with blackberries and serve.
How to Store Lime Cupcakes
Lime Cupcakes will keep overnight, if left covered. Use an overturned bowl or a cupcake keeper to ensure they’re safe from dirt, bacteria, and whatever else is lurking around. You can refrigerate them for up to 3 days but they should come to room temperature again before serving. If unfrosted, you can wrap and freeze these cupcakes for up to 2 months.
Favorite Lime Recipes
Blackberry Lime Cupcakes
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Ingredients
For the Lime Cupcakes:
- 2/3 cup vegetable oil
- 1/3 cup unsalted butter room temperature
- 1 1/2 cup granulated sugar
- 3 large eggs
- 2 3/4 cups all purpose flour sifted
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/4 cups sour cream
- 1/3 cup whole or coconut milk
- 1 tbsp fresh lime zest
- 1 1/2 tsp lime extract
- 1 tsp vanilla extract
For the Blackberry Buttercream:
- 3.5 cups confectioner's powdered sugar
- 1 cup unsalted butter, room temperature 2 sticks
- 1-3 tablespoons blackberry puree add blackberries to a heavy duty blender or food processor to puree’- base amount on flavor and color you want for your buttercream
- ½ teaspoon vanilla extract
- Pinch salt
- Optional: Blackberries for garnish
Instructions
For the Lime Cupcakes:
- Start by preheating your oven to 325°F then place paper liners in 2 12-cup muffin pans. You will need 4 more so you can wait until a batch of cupcakes bake before lining with the remaining ones.
- In your mixer bowl, add oil and butter and beat for 2 minutes on high speed. Slowly add in sugar and beat on high speed for an additional 4-5 minutes until very pale yellow and fluffy. Next, add eggs, one at a time, combining well after each addition and scraping down the sides as needed.
- Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add baking powder, salt and baking soda. Be careful not to over beat.
- Lastly, add sour cream, milk, lime zest, lime and vanilla extracts, scrape down sides and mix until just combined and turn off mixer.
- Evenly pour batter into prepared muffin pan liners filing three-quarters of the way full. Place the pan on a baking sheet and bake for 17 to 19 minutes or until completely set in the center. Let cool completely to room temperature before adding any frosting.
For the Blackberry Buttercream:
- Clean your stand mixer bowl and whisk attachment. Add the confectioners’ sugar and butter and mix on low speed, increasing the speed to medium-high once the sugar is fully incorporated. Continue to mix until light and fluffy.
- Add the blackberry puree, vanilla extract, and salt and beat until the mixture is puree is fully incorporated.
- Once the cupcakes have cooled completely, pipe them with the buttercream.
- Garnish with blackberries and serve.
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I would like to try and make these in the next couple of days because they sound delicious! Would you suggest using a strainer after pureeing the blackberries to remove the seeds on the blackberries? Or can it be used as is with seeds? I was worried it would make it taste grainy
Yes you can definitely strain them.
Wow these cupcakes sound like a treat, I have to make these this summer!
They are super lovely indeed! Thanks for the comment!