Blackberry Lime Cupcakes Recipes

BLACKBERRY LIME CUPCAKES

Steps:

• Preheat oven to 350°F.
• In a medium saucepan, combine frozen blackberries and 1/2 cup white sugar.
• Mix well and place over medium-low heat.
• Simmer, stirring occasionally, until the mixture thickens slightly. Remove from heat and let cool. #SpoonTip: To cut down on prep and cook time, use a store-bought jam.
• In a medium bowl, whisk flour, baking powder, and 1/2 teaspoon salt until combined.
• In a separate bowl, beat together 1/2 cup softened butter and 3/4 cup white sugar until light and fluffy.
• Add vanilla extract, zest of one lime, and three eggs to butter and sugar mixture.
• Mix wet ingredients thoroughly.
• Alternate between adding the dry mixture and the buttermilk to the wet mixture until all ingredients are fully combined.
• Line a cupcake tin with 12 cupcake liners.
• Fill each liner 2/3 full with batter.
• Reserve 2 tablespoons of prepared blackberry jam and set aside. Spoon heaping teaspoons of remaining jam onto the top of each unbaked cupcake.
• Swirl jam into batter with a skewer or toothpick, making a marbled pattern. Be careful to not completely mix the two - you want to keep the streaks.
• Bake for 17-20 minutes, or until tops are light brown and a toothpick stuck into center of cupcakes comes out clean. Let cool completely. #SpoonTip: Speed up the cooling process by popping them in the freezer.
• While cupcakes are cooling, beat 1 cup softened butter in a large bowl until smooth.
• Beat in powdered sugar 1 cup at a time, until completely incorporated.
• Add zest of 1 lime, 1/4 teaspoon salt, and heavy cream. Beat until all ingredients are combined thoroughly.
• Frost each cooled cupcake.
• Combine the leftover blackberry jam with water. Mix until the jam comes to a more runny consistency.
• Drizzle jam over the frosting on each cupcake and enjoy.

BLACKBERRY FILLED KEY LIME CUPCAKES WITH BLACKBERRY FROSTING

Steps:

• Preheat oven to 350 degrees Fahrenheit. Grease or paper-line 30 baking cups.
• In a medium bowl combine the flour, baking soda, baking powder, and salt. In a separate mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Add the vanilla, key lime juice and lime zest; mix well. Add the flour mixture to creamed mixture alternately with sour cream (batter will be thick). Fill muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely and frost as desired.
• Place blackberries in a small bowl and sprinkle with sugar, let thaw. Drain blackberries, reserving liquid. Squish the blackberries and push through a fine mesh sieve to remove the seeds, set aside. Add enough water to the blackberry liquid to equal 1 cup. In a large saucepan, combine the blackberry liquid, lemon juice, cornstarch, and salt. Heat and stir until the mixture boils and thickens. Cool completely. Refrigerate until ready to use. (This can be made several days in advance and any leftovers works well on toast, on pancakes, or mixed in plain Greek Yogurt.).
• Beat butter and vanilla until creamy. Mix in blackberry filling and salt. Add powdered sugar 1 cup at a time, beating until combined. Add milk 1 tablespoon at a time until you reach desired consistency.