Dreamy flavours of blackberry and lime come together in fun and delicious Blackberry Lime Cupcakes! Soft and moist cupcakes with whole blackberries, and lime juice and zest, and pillowy swiss meringue buttercream with blackberry purée and lime zest for massive flavour in each bite.
Every now and then I get an idea about a recipe in my head and I won’t let it go. Blackberry Lime had be in a recipe as quickly as I could it there. This flavour combination is so dreamy. Sweet fruity blackberries mixed with zesty bright lime. It takes dessert to another level. Although cupcakes seem to have fallen off the popular trend train, I’m still onboard when there’s a flavour combo like this. Cupcakes are way easier with kids around. Less mess, less dishes, and I think I nailed the frosting to cake ratio so it’s all good with theses Blackberry Lime Cupcakes.
The ratio of cake to icing is one of fast importance in the matter of a cupcake. How many kids do you see eating just the base of a cupcake? Zero that’s how many. Anyone who wants a cupcake, wants the cake portion, but there needs to be an exact ratio of cake to frosting for it to be everything a cupcake should be. Otherwise, you might as well just eat a muffin.
I used my Easter Cupcakes as the base for this recipe. I love that white cake recipe so I thought why not keep the moisture and crumb texture I already like and switch up the flavours to brighten Spring? Anyone else having crazy Spring weather? For Vancouver, it’s been more rainy and miserable than usual. Today is a treat as I’m sitting at my desk typing with the sliding door to our backyard ajar. I can almost feel the days of “picnicking” with the kids outside.
Everyone who got a sample of these cupcakes loved them. They lasted pretty well in the fridge also (there’s no way we can consume 12 cupcakes easily). My favourite part of these is the blackberry swirl in the frosting. Any berry would work here, depending on your flavour preferences, but I love the purple colour with the specks of green.
Yields 12 cupcakes
Dreamy flavours of blackberry and lime come together in fun and delicious Blackberry Lime Cupcakes! Soft and moist cupcakes with whole blackberries, and lime juice and zest, and pillowy swiss meringue buttercream with blackberry purée and lime zest for flavour in each and every bite.
10 minPrep Time
20 minCook Time
30 minTotal Time
- 1 1/3 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 pint (around 200 grams) fresh blackberries
- 3/4 cup sugar
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup Greek yogurt
- 1 egg
- 1 egg yolk
- 1 tsp vanilla
- 1 tsp lime zest
- 2 tbsp lime juice
- 1 cup unsalted butter, at room temperature
- 3 to 4 cups icing sugar
- 1 tsp lime juice
- 2 tsp lime zest
- 1/2 tsp kosher salt
- 1-2 tbsp whipping cream
- 1-2 tbsp blackberry jam or purée
- Preheat oven to 350° F and line or grease a 12 hole cupcake tin.
- In a large bowl (or the bowl of a stand mixer), mix together flour, salt, baking soda, and sugar on low speed.
- Add butter and mix on medium until corse crumbs form, 60 seconds or less. Mix in yogurt for a lumpy batter.
- Add egg, egg yolk, vanilla, lime zest and lime juice. Beat until smooth (batter will be very thick and sticky). Add blackberries and carefully mix in using a wooden spoon or a spatula, being careful not to squish the berries.
- Divide batter between cups (I used an ice cream scoop and it was a heaping scoop per cupcake, the batter is so think this is the easiest way to divide it equally). Smooth the tops (you can use an off-set spatula or I lightly sprayed the bottom of a 1/4 cup measuring cup and used that).
- Bake for 20-22 minutes or until a toothpick comes out clean. Allow to cool for 5 minutes in pan then move to a wire rack to fully cool before topping with frosting.
- With an electric mixer or a stand mixer, beat butter on high (with whisk attachment) for 3-5 minutes until butter is lighter in colour and doubles in volume. One cup at a time, add icing sugar (I used closer to 4 cups for this recipe). Beat in salt, lime zest, and lime juice. Finally beat in whipping cream, one tablespoon at a time until desired consistency is reached (I used 2 tablespoons).
- To frost cooled cupcakes, place a small spoonful of blackberry jam or purée down the side of a pipping bag (or freezer bag). Add icing to bag and pipe* onto cupcakes in a circular motion moving upwards.
* I used a large 1M Wilton icing tip.