Raspberry Lime Cupcakes
The idea for these cupcakes started with these Lemon Blueberry Cupcakes, but then I went all wild and crazy and decided to ditch the blueberries. And then I ditched the lemon. And then I ditched the filling. And then I ditched the frosting. So I guess we could say I was inspired by that link? But then went off the beaten path?
Instead, I found myself with some absolutely fantastic Raspberry Lime Cupcakes.
The thing is that in the summer when it's super hot (which it has been--you know it's for real when the lady from North Dakota starts to admit it's hot), I really only want light desserts. I prefer fruit-based to chocolate. SHOCKING, I know. But, really, a light whip cream frosting on a fruity cupcake is perfection when you can't breath without sweating.
With just a hint of lime and a lot of raspberry, these do the trick. I made a batch for a get-together with friends this weekend and they all disappeared in under five minutes. I call that a success.
And while there isn't a drop of cake mix anywhere in these, they aren't terribly hard to make. Cupcakes from scratch are always a good thing!
Raspberry Lime Cupcakes
(Makes 24 cupcakes)
2 1/4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups fresh raspberries (one 6 oz package = approximately 1 cup)
1 cup butter, room temperature
1 1/2 cups white sugar
4 large eggs
1/2 cup sour cream
1/2 cup milk
1 teaspoon vanilla extract
2 tablespoons lime juice (juice from one lime = approximately 2 tablespoons)
1 teaspoon lime zest (1 lime is plenty)
1. Preheat oven to 350 degrees. Place cupcake liners in cupcake pans.
Note: You are going to need three bowls to make your cupcake batter, plus a bowl for the raspberries. I have a hunch that you can get away with two bowls (one for dry ingredients and one for wet ingredients), but I haven't tested it enough to say for sure that it's fine that way. If you're brave and try it, let me know if it works!
2. In a medium-sized bowl, sift together the flour, baking powder, and salt.
3. Place two tablespoons of the flour mixture in with the raspberries and gently stir to coat them. Set aside.
4. In a large bowl, combine the butter and sugar. Mix at medium speed until light and fluffy. Add the eggs one at a time and continue to mix until well combined.
5. In a separate large bowl, combine the sour cream, milk, vanilla extract, lime juice, and lime zest. Mix well.
6. Mix a little of the flour mixture in with the butter mixture. Then mix a little of the sour cream mixture in with the butter mixture. Keep alternating the two until everything has been mixed into one bowl.
7. Gently fold in the raspberries.
8. Divide the batter evenly between the cupcake liners. These cupcakes don't rise much, so fill the liners at least 3/4 full if you want full-sized cupcakes.
9. Bake at 350 for approximately 20-25 minutes, or until a toothpick comes out clean.
10. Allow to cool before frosting.
Whipped Lime Frosting
1 package cream cheese, softened
1/2 cup white sugar
2 tablespoons lime juice
2 cups heavy cream
1 package raspberries for garnish (optional)
1. In a large bowl, combine the cream cheese and sugar. Mix until light and fluffy.
2. Add the lime juice and mix a little more.
3. Slowly add the heavy cream as you continue to mix on high speed. The frosting is done when it forms stiff peaks.
4. A frosting bag is WAY helpful for this stuff. Just about any size/shape will work as this is a pretty soft frosting.
5. Frost your cupcakes. Store in the refrigerator.
6. The raspberry on top for garnish is totally optional.
6. Eat six of them before your friends show up. I promise you that you'll be glad you did.
Recipe
Reader Comments (5)
I am absolutely making these for my next book club. Or Tuesday. Whatever.
These look AMAZING!!
These look amazing and scream SUMMER!!!! I will be making these for our next get together!
probably a completely inappropriate breakfast idea...
loving your photos