Hey everyone! This is my final week of vacation here in Ecuador, returning the 19th. With that said, I have here my dear friend to show you her delectable cupcakes. She never ceases to amaze me on how perfect she makes them. Look at that pretty lavender color! Looks like pure heaven.
Hello URBAN BAKES readers!! I am so excited to be here today sharing a recipe with you while Connie enjoys a few weeks of vacation. I know you all love cupcakes around here so I brought you my new favorites; these blackberry lime cupcakes are moist, fluffy and the perfect combination of sweet and tart. But more on the cupcakes later, I should properly introduce myself first.
I’m Zainab and I blog over at Blahnik Baker; a dessert blog where I share elegant and easy recipes. So you can imagine why it was so easy for Connie and I to became quick friends over our love for beautiful sweets. I fell in love with this Irish Truffle Cake that is insanely gorgeous and I am still dreamy over her rose cake. She is also the nicest girl in person too!! I got the chance to have lunch with her a few months ago as I was transiting in NYC and it was so great to meet her. Her sweet personality transcends beyond the pages of her blog and I’m so glad she is a dear friend.
I know Connie loves making cupcakes, which means you all enjoy cupcakes here too! Coincidentally, I am a cupcake gal myself and that’s why I brought you these blackberry lime cupcakes. Blackberries are one of my favorite berries and I am always very happy when they are in season. The juices are perfect to combine with a sweet custard or in this case a sweet buttercream.
These cupcakes start with a fluffy vanilla cupcake that is infused with the zest and juices of fresh lime. They are then topped off with a sweet, light and creamy blackberry buttercream made from fresh blackberry compote. It’s seriously the perfect combination of sweet and slightly tart all in one bite. The next time you are bringing desserts to a get-together or picnic, these cupcakes are a must!!
- 2½ cups all-purpose flour
- ¾ teaspoon salt
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups granulated sugar
- zest and juice of 1 lime
- 3 eggs, room temperature
- 2 teaspoon pure vanilla extract
- 1 cup buttermilk, room temperature
- 3 ½ sticks unsalted butter, softened
- 3-4 cups sifted confectioners’ sugar
- 3 tablespoons milk
- 2 teaspoons vanilla extract
- Pinch of salt
- 2-3 tablespoons blackberry compote (see below)
- 1 cup fresh blackberries
- 2 tablespoons sugar
- Zest and juice of ½ a lime
- Preheat oven to 350 degrees F. Line two muffin pans with cupcake liners or silicone baking cups.
- In a medium bowl sift together flour, salt, baking powder and baking soda.
- In the bowl of an electric mixer, cream butter and sugar until pale and fluffy, about 5 minutes on medium speed. Add the lime zest and mix for an additional minute. Add eggs one at a time, beating until combined after each addition. Beat in vanilla extract and lime juice.
- Reduce mixer speed to low and slowly add about half of the flour mixture. Add half of the milk, then the rest of the flour and the rest of the milk. Beat until just combined. Scrap down the side of the bowl as needed.
- Pour batter into prepared pans. Fill liners about ? full. Bake cupcakes until lightly golden or a toothpick inserted into the center comes out clean, about 12-14 minutes.
- Remove cupcakes from pan and let cool completely on wire rack before frosting.
- Make compote first: Combine all the ingredients for compote plus ½ cup water in a small saucepan set over high heat. Bring to a boil and reduce heat to medium. Cook, stirring occasionally, until berries are soft and thicken about 15 minutes. Remove from heat. Pass through a fine sieve if desired. Let cool to room temperature before using. (Chill in fridge if you are in a hurry!)
- Whip butter for 8 minutes on medium speed using the paddle attachment of an electric mixer. The butter will become pale and creamy
- Add the rest of the ingredients, except blackberry compote and mix on low speed for 1 minute. Then increase speed to medium and mix for 6 minutes until the frosting is very light, creamy and fluffy. Add blackberry compote and whip for additional minute or two to combine.
- Frost cooled cupcakes.