Description
Sweet, tangy blackberry lime cupcakes blend zesty citrus with rich berry flavors in a delightful dessert that dances between tart and sweet. Luscious frosting and fresh berries crown these irresistible cupcakes, promising pure culinary bliss for anyone craving a memorable treat.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups (360 milliliters) all-purpose flour
- 1/2 cup (120 milliliters) unsalted butter, softened
- 2 large eggs
- 1/2 cup (120 milliliters) buttermilk
- 1/2 cup (75 grams) fresh blackberries, chopped
Leavening and Seasoning Ingredients:
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup (50 grams) granulated sugar
- 1 teaspoon vanilla extract
Cream Cheese Filling Ingredients:
- 1 cup (225 grams) cream cheese, softened
- 1/4 cup (60 milliliters) unsalted butter, softened
- 1/4 cup (30 grams) powdered sugar
- 1 teaspoon vanilla extract
- Zest of 1 lime
- 2 tablespoons (30 milliliters) lime juice
Garnish:
- Fresh blackberries
- Lime zest
Instructions
- Prepare the oven environment by heating to 350°F (175°C) and arranging paper liners in a cupcake pan.
- Combine flour, baking powder, baking soda, and salt in a medium mixing bowl, whisking thoroughly to ensure even distribution.
- In a separate large bowl, cream butter and sugar until the mixture becomes airy and pale, creating a smooth base for the cupcakes.
- Incorporate eggs individually into the butter mixture, mixing completely after each addition to maintain a consistent texture.
- Blend vanilla extract into the wet ingredients, creating a fragrant foundation for the cupcake batter.
- Gradually integrate the dry ingredient mixture into the wet ingredients, alternating with buttermilk to create a smooth, well-combined batter.
- Gently fold chopped blackberries into the batter, ensuring even distribution without overmixing.
- Fill cupcake liners approximately two-thirds full, carefully inserting a small cream cheese dollop into the center of each cupcake.
- Transfer the cupcake pan to the preheated oven and bake for 18-20 minutes, checking for doneness with a toothpick that should emerge clean when inserted.
- Remove cupcakes from the oven and allow them to cool completely on a wire rack, preventing moisture buildup.
- Prepare the frosting by blending cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar to the cream cheese mixture, beating until the frosting becomes light and fluffy.
- Incorporate vanilla extract, lime zest, and lime juice into the frosting, mixing until well combined and achieving a consistent flavor profile.
- Once cupcakes are entirely cooled, generously apply the cream cheese frosting using a piping bag or spatula.
- Enhance the presentation by drizzling additional lime juice, sprinkling lime zest, and crowning each cupcake with a fresh blackberry.
Notes
- Gently fold blackberries into batter to prevent color bleeding and maintain fruit integrity throughout the cupcake.
- Replace buttermilk with dairy-free alternatives like almond milk or coconut milk for lactose-intolerant bakers.
- Use room temperature ingredients to ensure smooth mixing and consistent cupcake texture, especially eggs and butter.
- Freeze fresh blackberries briefly before adding to batter to minimize color bleeding and maintain fruit shape during baking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg