Blackberry Lime Cupcakes
Sensational Blackberry Lime Cupcakes- Homemade lime flavored cupcakes topped with a sweet and delicious blackberry buttercream. These are perfect for Spring and Summer entertaining!
Servings: 12 servings
Calories: 566kcal
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.
Notes
How to Store
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.
Nutrition
Calories: 566kcal | Carbohydrates: 102g | Protein: 5g | Fat: 40g | Saturated Fat: 19g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 320mg | Potassium: 99mg | Fiber: 1g | Sugar: 26g | Vitamin A: 842IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg