I love fresh berries and citrus. Getting that perfect balance of sweet and tang in every bite, is mmm mmm good! These cupcakes start off with a moist vanilla lime based cupcake, then are piped with lime buttercream frosting, and topped with a sweet blackberry jam drizzle.
If you don’t have a KitchenAid stand mixer*, and love baking as much as I do, I would highly recommend getting one. It saves SO much time. I actually tried to made whip cream by hand once, with a wire whisk. Never again. Although electric hand mixers* are always a good option too, being able to walk away while it’s mixing is a nice luxury and huge time saver.
KITCHEN UTENSILS NEEDED:
- Mixing bowl*
- Wire Whisk
- Sauce Pan (my favorite cookware set*)
- KitchenAid Stand Mixer*
- Rubber Spatula*
- Stoneware Cupcake Pan*
- Cupcake Liners*
- Baking Rack*
Blackberry Lime Cupcakes
For Blackberry Jam:
- 1½ cups fresh blackberries
- ½ cups sugar*
- ¾ tablespoon water (can add more depending on desired consistency)
- 1¾ cups cake flour*, sifted
- 1½ teaspoon baking powder*, sifted
- ½ teaspoon salt*
- 1 stick unsalted butter*, room temperature
- ¾ cup sugar*
- zest of a chilled lime
- 1¾ teaspoon vanilla extract*
- 3 large eggs, room temperature
- ½ cup buttermilk, room temperature
For Lime Frosting:
- 1 cup (2 sticks) unsalted butter*, room temperature
- 3½ cups powdered sugar*
- 1⁄4 teaspoon salt
- 1 tablespoon heavy cream
- zest of one chilled lime
Make the Jam:
- Place a small saucepan on the stove and mix the blackberries and sugar together on medium-high heat. Stir until well combined. Continuously stir until the berries break down and the juice becomes a thick syrup. Set aside to cool.
Make the Cupcakes:
- Preheat the oven to 350F and line a muffin pan with cupcake liners.
- Mix together cake flour, baking powder, and salt together in a mixing bowl and set aside.
- Beat together butter and sugar in an electric mixer until it is light and fluffy.
- One at a time, add in the lime zest, vanilla extract and eggs, mixing well between each egg and beating for one additional minute after the last egg.
- Next, add the flour and the buttermilk, alternating between the two as you add, beginning and ending with the flour. Mix until combined, careful not to over mix!
- Distribute the batter amongst the cupcake liners. Then spoon a heaping teaspoon of the blackberry jam in the center of the cupcake batter. Swirl the jam around using a toothpick.
- Bake for about 17 – 20 minutes, or until a light golden brown and the tops spring back when gently pressed upon.
- Take out the oven and place on baking rack. Allow them to cool completely.
Make the Frosting:
- In an electric mixer, beat the butter on medium speed until smooth and cream.
- Add in the powdered sugar, one cup at a time.
- After the sugar is completely mixed in, add in the salt, heavy cream and lime zest. Beat well until desired consistency is achieved.
- Fit a piping bag with a large piping tip and fill bag with the frosting.
- Frost each cupcake, starting at the edge of the cupcake, working your way to the top to end the swirl.
- Take the remaining jam and mix in the water until you’ve reached the desired consistency (not too runny, but a nice syrup consistency).
- Drizzle the jam syrup over the frosting. Top with fresh blackberries if desired.
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