Click for Cookbook LOGIN
"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Blackberry Lime Cupcakes with Lime Frosting Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Blackberry Lime Cupcakes with Lime Frosting 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!
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
1½ cups all-purpose flour
1½ teaspoon baking powder
½ teaspoon salt
1 stick unsalted butter, room temperature
¾ cup sugar
zest of a chilled lime
1½ teaspoon vanilla extract
3 large eggs, room temperature
½ 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.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

18W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!