Happy Labor Day! I will be heading to a backyard BBQ today, and of course took the opportunity to try out a new recipe. To capture the last days of summer, I wanted to have something fresh and tropical. Finally I settled on a Blackberry Key Lime Cupcake.
These are Key Lime Cupcakes stuffed with a dollop of Blackberry jam and topped with a swirl of both blackberry and key lime frosting. They look as good as they taste! They were inspired by a recipe on Baked Perfection.
Blackberry Key Lime Cupcakes
Key Lime Cupcakes
Key Lime Cupcake Ingredients
1 c butter, room temperature
2 c sugar
2 t vanilla extract
4 T key lime juice
zest of two limes
3 ½ c all-purpose flour
1 t baking soda
½ t baking powder
½ t salt
2 c sour cream
2/3 c blackberry jam (seedless, preferably)
Key Lime Cupcake Instructions
- Preheat oven to 350 degrees Fahrenheit. Line 30 baking cups.
- In a medium bowl whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Add the vanilla, key lime juice, and lime zest; mix well.
- Add the flour mixture and the sour cream to sugar mixture in thirds, alternating between the two beginning and ending with the flour.
- Fill muffin cups 2/3 full. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
Blackberry Buttercream Ingredients
1 stick butter, room temperature
½ t vanilla extract
3 T blackberry jam
pinch of salt
3 c powdered sugar
1-2 T milk
Food coloring, optional
Blackberry Buttercream Instructions
- Beat all ingredients until smooth. Add additional milk or sugar as needed to reach your desired consistency. Add food coloring if desired.
Key Lime Cream Cheese Frosting
Key Lime Cream Cheese Frosting Ingredients
8 oz cream cheese, room temperature
1 ½ c powdered sugar
½ c butter, room temperature
1 T lime zest
½ t vanilla extract
Key Lime Cream Cheese Frosting Instructions
- Beat all ingredients until smooth.
- Once cool, carve out a cone-shaped hole in the middle of each cupcake, discarding the core and keeping the top to re-cover. Put about 1 teaspoon of blackberry jam in each cupcake and place the “lid” back on.
- Wrap each of the two frostings in plastic wrap, creating a log shape. Twist both ends closed. (Alternately you can use two smaller pastry bags.)
- Insert the two icing logs simultaneously into a cake decorating pastry bag, pulling the bottom twists out the narrow end. Cut the twists off so that each icing log is unobstructed and will squeeze out. Attach an icing tip of your choice and frost as usual. (Here’s a tutorial if needed.)
- Note: if you prefer just one of the frosting flavors, simply double the recipe above and ice as usual.