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Blackberry lime Cupcakes with Lime Frosting Recipe

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This recipe for Blackberry lime Cupcakes with Lime Frosting, by , is from Big T's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tommy Trevilian

Category:
Category:

Ingredients:  
Ingredients:  
FOR BLACKBERRY JAM
1 1/3 cups blackberries
1/2 cups sugar
1 tablespoon water
splash of lime juice (~1 wedge)

FOR CUPCAKES
1 cups all-purpose flour
1 teaspoon baking powder
teaspoon salt
1 stick unsalted butter, room temperature
cup sugar
zest of a chilled lime
1 teaspoon vanilla extract
3 large eggs, room temperature
cup buttermilk, room temperature

FOR LIME FROSTING
1 cup salted butter, room temperature
3 1/2 cups powdered sugar, or more
1/4 teaspoon salt
1 tablespoon heavy cream or more
zest of one chilled lime
Splash of vanilla
Juice from 1-2 lime wedges

Directions:
Directions:
MAKE THE JAM
Mix the blackberries and sugar together in a small saucepan and heat on medium-high until the berries break down and the juiced become thick and syrupy. Add lime juice. Set aside to cool.

MAKE THE CUPCAKES
Preheat the oven to 350 degrees F. Line a muffin tin with cupcake liners.
Mix together the flour, baking powder, and salt together in a medium bowl and set aside.
In a mixer, beat together the butter and sugar until light and fluffy.
Beat in the zest and extract and the eggs one at a time, mixing well between each egg and beating for one additional minute after the last egg.
Alternate between adding the flour and the buttermilk, beginning and ending with the flour. Mic until just combined.
Evenly distribute the batter among the cupcake liners. Spoon a heaping teaspoon of the blackberry jam over the cupcake batter and swirl in using a skewer or knife.
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 allow to cool completely.

MAKE THE FROSTING.
Beat the butter until smooth and cream. Beat in the powdered sugar one cup at a time. Mix in the remaining ingredients and beat well.

ASSEMBLY
Fit a piping bag with a large open star tip and fill with the frosting. Frost each cupcake, Stir in the water into the remaining jam and then drizzle the jam over the frosting. Serve. Cupcakes make last up to five days at room temperature in an airtight container.

 

 

 

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