FLUFFY RASPBERRY LIME CUPCAKES

those Raspberry Lime Cupcakes are so quite and feature this sort of amusing flavor combo. They start with moist vanilla cupcakes with a sparkling hint of lime, then they’re frosted with raspberry buttercream crafted from clean berries.

you can refrigerate cake batter between batches in case you are making extra layers or cupcakes than you have got pans for and need to reuse your pans, but this completed best all through the baking and cooling manner.

recently I’ve been so excited for fresh berries to come back into season. It makes grocery shopping a lot extra a laugh when the produce phase is bursting at its seams with juicy berries, clean greens, and so many shiny colorations. Plus, it’s the exceptional concept for stepping into the kitchen. So don’t fear we're definitely going to expose you a way to make a buttercream frosting with sparkling berries so it wont separate.

INGREDIENTS:

LIME CUPCAKES

• 1 1/4 cup all-purpose flour
• 1/4 cup cornstarch
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter, softened to room temperature
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon freshly grated lime zest
• 1 large egg
• 2 large egg whites (in addition to the 1 whole egg)
• 2 tablespoons lime juice (freshly squeezed)
• 1/3 cup sour cream
• 1/4 cup milk (whole, 2% or buttermilk preferred)
• 1 tablespoon lime juice (freshly squeezed)

RASPBERRY FROSTING

• 1 1/2 cups raspberries, fresh or frozen
• 1 cup unsalted butter, softened to room temperature
• 4 cups powdered sugar, sifted
• 1 tablespoon whipping cream, if needed

DIRECTIONS:

MAKE THE LIME CUPCAKES

1. Preheat the oven to 350F degrees & line 2 muffin trays with muffin papers. You’ll end up with around 16 cupcakes.
2. In a medium bowl sift together the flour, cornstarch, baking powder and salt.
3. Then in a separate large bowl beat the butter and sugar together until fluffy.
4. Beat in the lime zest, vanilla, large egg & egg whites until evenly combined.
5. With the mixer turned to low speed beat in the sour cream and 2 tablespoons of lime juice, followed by the flour mixture.
6. Finally, beat in the milk.
7. Turn off the mixer and scrape down the sides of the bowl as necessary, and be careful not to over mix the batter.
8. Spoon the batter into the prepared muffin pan, filling each about 2/3 to 3/4 full.
9. Bake in your preheated oven for 15-18 minutes or until an inserted toothpick comes out clean.
10. Allow to cool, and brush the top of each cupcake with the remaining 1 tablespoon of lime juice. (1 tablespoon of lime just divided between all the cupcakes.