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Blackberry Limeade Cupcakes - The perfect treat for Spring and Summer Entertaining! | Grandbaby Cakes
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Blackberry Limeade Cupcakes

Sensational Blackberry Limeade Cupcakes- Homemade limeade flavored cupcakes topped with a sweet and delicious blackberry buttercream. These are perfect for Spring and Summer entertaining!
Course Dessert
Cuisine American
Keyword cupcake recipes, kid-friendly recipes, summer recipes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 servings
Calories 368kcal
Author Jocelyn Delk Adams of Grandbaby-Cakes.com

Ingredients

For the Limeade Cupcakes:

  • 1 stick unsalted butter room temperature
  • 1 1/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1 1/2 cups all-purpose flour
  • 3 tablespoons grated lime zest
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons freshly squeezed lime juice
  • 1/3 cup whole or coconut milk
  • 1 teaspoon pure 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 Limeade Cupcakes:

  • Preheat the oven to 350F. Add cupcake liners to muffin pan.
  • In the bowl of your mixer, add butter and sugar and mix on high until well blended and fluffy.
  • Turn down mixer to medium speed and add eggs, one at a time, beating after each addition.
  • Next, turn down mixer to low speed and add in flour, lime zest, baking powder, baking soda and salt.
  • Lastly, add in lime juice, milk and vanilla extract and mix until well blended.
  • Using an ice cream scooper, fill each cupcake liner 3/4 full and bake for 20-22 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
  • Place cupcake pan on cooling rack for 10 minutes.

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.

Nutrition

Calories: 368kcal | Carbohydrates: 86g | Protein: 3g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 91mg | Sodium: 136mg | Potassium: 54mg | Sugar: 21g | Vitamin A: 755IU | Vitamin C: 1.5mg | Calcium: 19mg | Iron: 1.1mg