Imagine biting into a perfectly moist cupcake that bursts with zesty lime flavor, crowned with a luscious, vibrant raspberry frosting that will make your taste buds dance with joy! These aren't just ordinary cupcakes - they're a culinary adventure that transforms simple ingredients into a dessert masterpiece that will have everyone begging for your secret recipe. Whether you're a baking novice or a seasoned pro, these stunning Lime Cupcakes with Raspberry Frosting are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup raspberries
- 1 cup powdered sugar
- 1/2 cup butter, softened
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until well combined and set aside.
- In a large mixing bowl, cream together softened unsalted butter and sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in lime juice and lime zest until fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, alternating with milk. Mix on low speed until just combined, being careful not to overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the raspberry frosting, puree fresh raspberries in a blender and strain to remove seeds.
- In a clean mixing bowl, beat softened butter until creamy. Gradually add powdered sugar and raspberry puree, mixing until smooth and fluffy.
- Once cupcakes are completely cool, pipe or spread the raspberry frosting on top of each cupcake.
- Optionally, garnish with fresh lime zest or a whole raspberry for presentation.
Tips
- Ensure all ingredients are at room temperature for smoother mixing and better incorporation.
- Don't overmix the batter - this can lead to tough, dense cupcakes. Mix just until ingredients are combined.
- Use fresh lime zest and juice for the most vibrant citrus flavor.
- When making frosting, strain raspberry puree thoroughly to remove seeds for a silky smooth texture.
- Let cupcakes cool completely before frosting to prevent melting and sliding.
- For picture-perfect cupcakes, use a piping bag with a star tip for professional-looking frosting.
- Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 75mg
