Fluffy Raspberry Lime Cupcakes
Description
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.
Ingredients
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 teaspoon vanilla extract
- 1 tablespoon lime zest, freshly grated
- 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
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.
- 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.
Raspberry Frosting
- 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
Notes
Cupcakes will keep for about 3 days in the pantry.
Nutrition
Calories: 377kcal