Fluffy Raspberry Lime Cupcakes

These Raspberry Lime Cupcakes are so pretty and have such a fun flavor combo. They start with moist vanilla cupcakes with a fresh hint of lime, then they’re frosted with raspberry buttercream made from fresh berries.

Can Cupcake Batter Sit Overnight?

You can refrigerate cake batter between batches if you are making more layers or cupcakes than you have pans for and need to reuse your pans, but this done only during the baking and cooling process.

Cakes may not rise well or bake the same way if batter is stored overnight or longer.

Hi there! It’s Fiona from Just So Tasty stopping in today to share these Raspberry Lime Cupcakes.

Lately I’ve been so excited for fresh berries to come into season. It makes grocery shopping so much more fun when the produce section is bursting at its seams with juicy berries, fresh veggies, and so many bright colors. Plus, it’s the best inspiration for getting into the kitchen. So don’t worry we are definitely going to show you how to make a buttercream frosting with fresh berries so it wont separate.

When I saw fresh raspberries at my local farmers’ market – I knew these Raspberry Lime Cupcakes would be the perfect recipe to share with you here on Oh Sweet Basil.

I love spending Saturday mornings in the summer meandering through the farmers’ market. Growing up, it was a Saturday morning ritual for me and my Mom. We’d first go for cinnamon buns at our favorite bakery, and then take a walk through the farmers’ market that was right next door. We’d come home with asparagus (my Dad’s favorite), baby potatoes (my favorite), and of course – tons of fresh fruit. And it was always the best way to enjoy a sunny summer morning.

For today’s recipe, we start off with lime cupcakes. The lime flavor comes from both freshly grated lime zest and lime juice. It’s not overpowering or too strong, but instead it tastes light and fresh with a delicious hint of lime. If you want the flavor of citrus always add the zest as it packs that extra flavor!

Cake Flour Substitute

Cake flour definitely makes a difference when you’re making cupcakes, but don’t stress if you can’t get your hands on any. There are a few things you can do to still achieve a light, fluffy, and moist cupcake.

The cupcakes are moist & fluffy because we’re using real butter, a mixture of flour & cornstarch (this acts like cake flour which creates fluffier cupcakes), and sour cream. The sour cream keeps the cupcakes soft & moist with a delicious cupcake crumb.

Why Do Cupcakes Stick to the Liner?

Cupcake liners are made out of a variety of papers and foils.

They aren’t usually well-labeled, but the least expensive papers tend to be the ones that stick the most.

There are a couple of ways to prevent sticking:

1. GREASE YOUR WRAPPERS

2. BUY NON-STICK LINERS

Then the raspberry frosting is really the star of the show. (At least if you’re like me and eat cake for the frosting). It’s made with fresh or frozen berries, and has a natural raspberry flavor. I love that the pink color doesn’t come from dyes and the frosting actually tastes like it’s bursting with berries.

I decorated my cupcakes using a piping bag and tip, but you could also frost them just with a knife if you prefer.

The lime flavor is bright & fresh while the cupcake crumb is buttery and soft. Then pair it with the raspberry frosting – and it’s the perfect match!

Can Buttercream Frosting be Frozen?

Buttercream frosting will remain good in the refrigerator for 4-5 days.

Alternatively, put it in an airtight container and freeze it up to 3 months.

When ready to use again, take out of the freezer and place in the refrigerator overnight to thaw.

Fluffy Raspberry Lime Cupcakes

4.30 from 37 votes

Fluffy Raspberry Lime Cupcakes

By Fiona

Prep5 minutes mins

Cook20 minutes mins

Total25 minutes mins

Servings16

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These Raspberry Lime Cupcakes are so pretty and have such a fun flavor combo. They start with moist vanilla cupcakes with a fresh hint of lime, then they're frosted with raspberry buttercream made from fresh berries.

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Ingredients 

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Lime Cupcakes

• ▢ 1 1/4 Cup All-Purpose Flour
• ▢ 1/4 Cup Cornstarch
• ▢ 2 teaspoons Baking Powder
• ▢ 1/2 teaspoon Salt
• ▢ 1/2 Cup Butter, softened to room temperature
• ▢ 3/4 Cup Granulated Sugar
• ▢ 1 Tablespoon Lime Zest, freshly grated
• ▢ 1 teaspoon Vanilla Extract
• ▢ 1 Large Egg
• ▢ 2 Large Egg Whites, in addition to the 1 whole egg
• ▢ 2 Tablespoons Lime Juice, freshly squeezed
• ▢ 1/3 Cup Sour Cream
• ▢ 1/4 Cup Milk, whole, 2% or buttermilk preferred
• ▢ 1 Tablespoon Lime Juice, freshly squeezed

Raspberry Frosting

• ▢ 1 1/2 Cups Raspberries, fresh or frozen
• ▢ 1 Cup Unsalted Butter, softened to room temperature
• ▢ 4 Cups Powdered Sugar, sifted
• ▢ 1 Tablespoon Whipping Cream, if needed

US Customary - Metric

Instructions 

Make the Lime Cupcakes

• Preheat the oven to 350F degrees & line 2 muffin trays with muffin papers. You'll end up with around 16 cupcakes.
• In a medium bowl sift together the flour, cornstarch, baking powder and salt.
  1 1/4 Cup All-Purpose Flour, 1/4 Cup Cornstarch, 2 teaspoons Baking Powder, 1/2 teaspoon Salt
• Then in a separate large bowl beat the butter and sugar together until fluffy.
  1/2 Cup Butter, 3/4 Cup Granulated Sugar
• Beat in the lime zest, vanilla, large egg & egg whites until evenly combined.
  1 teaspoon Vanilla Extract, 1 Tablespoon Lime Zest, 1 Large Egg, 2 Large Egg Whites
• With the mixer turned to low speed beat in the sour cream and 2 tablespoons of lime juice, followed by the flour mixture.
  2 Tablespoons Lime Juice, 1/3 Cup Sour Cream
• Finally, beat in the milk.
  1/4 Cup Milk
• Turn off the mixer and scrape down the sides of the bowl as necessary, and be careful not to over mix the batter.
• Spoon the batter into the prepared muffin pan, filling each about 2/3 to 3/4 full.
• Bake in your preheated oven for 15-18 minutes or until an inserted toothpick comes out clean.
• Allow to cool, and brush the top of each cupcake with the remaining 1 tablespoon of lime juice. (1 tablespoon of lime just divided between all the cupcakes.
  1 Tablespoon Lime Juice

Raspberry Frosting

• Puree the raspberries in a blender or food processor until smooth.
  1 1/2 Cups Raspberries
• Then strain through a sieve to remove the seeds.  This is optional but recommended.
• Transfer the puree to a small saucepan and allow it to come to a gently boil as you gently stir the mixture.
• Let it boil for about 10-20 minutes, or until the mixture becomes thick and is about 1/4 to 1/3 of the original volume.
• Then place in the fridge or freezer to cool completely.
• In a large bowl beat the butter until it's fluffy and lightened in colour, then turn the mixer down to low speed and beat in 2 cups of the powdered sugar.
  1 Cup Unsalted Butter, 4 Cups Powdered Sugar
• Ensure that your raspberry puree is completely cold (it cannot be even a little warm, otherwise the frosting will separate) then beat in 2-3 tablespoons.
• Finally, beat in the rest of the powdered sugar and 1 tablespoon of whipping cream if needed or a little extra powdered sugar.
  1 Tablespoon Whipping Cream
• Frost the cooled cupcakes with a piping bag or knife

Recipe Notes

Cupcakes will keep for about 3 days in the pantry.

Nutrition

Serving: 1g, Calories: 377kcal, Carbohydrates: 51g, Protein: 2g, Fat: 19g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 60mg, Sodium: 143mg, Potassium: 110mg, Fiber: 1g, Sugar: 40g, Vitamin A: 602IU, Vitamin C: 4mg, Calcium: 44mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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