Luscious Lime Cupcakes with Blackberry Buttercream


A lime cupcake with blackberry buttercream, perfect for the spring.

1 cup unsalted butter, softened to room temperature
2 cups granulated sugar
4 large eggs, room temperature
4 teaspoons vanilla extract
3 all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 cup milk
4 and ½ tablespoons fresh lime juice
1 tablespoon lime zest
For the Blackberry Jam:
1 cup fresh blackberries
2 tablespoons sugar
Zest and juice of ½ a lime
For the Buttercream:
3 ½ sticks unsalted butter, softened
3-4 cups sifted confectioners’ sugar
3 tablespoons milk
2 teaspoons vanilla extract
Pinch of salt
2-3 tablespoons blackberry compote
Preheat oven to 350 degrees F. Line 2 muffin pans with cupcake liners. Whip the butter in a bowl with the stand mixer until light and fluffy. Next, whip it together with the sugar for 1-2 minutes. Add in the eggs, one at a time and then the vanilla. Scrape down the bowl. In a separate bowl, combine the remaining dry ingredients. Add a third of the dry ingredients to the wet ingredients and mix. Add in a third of the milk. Keep alternating between the two until the ingredients are finished, scraping down the bowl as needed. Try not to over mix. Finally, add the in the lime juice and zest. Fill each cupcake holder ? of the way and bake for 18-20 minutes or until the toothpick comes out clean. Let cool. For the Buttercream: First make the blackberry jam. In a small saucepan bring to a boil the water, lime zest, sugar, and blackberries. Reduce to a simmer and cook for 15 minutes, stirring occasionally. Run through a fine sieve and allow to cool before using. When ready, whip together the butter for 8 minutes on medium speed using a stand mixer. Continue to whip after adding the powdered sugar, milk, salt, and vanilla. Lastly, add in the jam and whip until the mixture is fluffy. Frost the cooled cupcakes.


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