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.
1 1/4cupall-purpose flour
1/2cupbutter, softened to room temperature
1tablespoonlime zest, freshly grated
2large egg whites, in addition to the 1 whole egg
2tablespoonslime juice, freshly squeezed
1/4cupmilk, whole, 2% or buttermilk preferred
1tablespoonlime juice, freshly squeezed
1 1/2cupsraspberries, fresh or frozen
1cupunsalted butter, softened to room temperature
4cupspowdered sugar, sifted
1tablespoonwhipping cream, if needed
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.
Then in a separate large bowl beat the butter and sugar together until fluffy.
Beat in the lime zest, vanilla, large egg & egg whites until evenly combined.
With the mixer turned to low speed beat in the sour cream and 2 tablespoons of lime juice, followed by the flour mixture.
Finally, beat in the 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.
Puree the raspberries in a blender or food processor until smooth.
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.
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.
Frost the cooled cupcakes with a piping bag or knife
Cupcakes will keep for about 3 days in the pantry.