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Raspberry Lime Cupcakes

Raspberries are relatively inexpensive right now, which means I'm buying them by the cartload. I did exactly that yesterday with the goal of baking ALL. OF. THE. THINGS. involving raspberries today.

But, uh, Mila. Apparently Mila could reach the bag that held the raspberries in the back of the car. Apparently she also figured out how to open the first container of them. And the second. Basically, Mila ate a pound of raspberries while we were driving home. I sort of knew she was back there helping herself, but I didn't know she was acting like it was her last day on earth.


Thus, I am dreaming of these cupcakes. They were on the list because it has been a while since I made them. I've posted the recipe before and it's still a good one. Maybe I'll get to enjoy them again soon? Maybe?

I really better get to eat them soon.

Ahem. MILA.

I'm not sharing with her, though. She has lost all rights to raspberry cupcakes.


Raspberry Lime Cupcakes

(Makes 24 cupcakes)

2 1/4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups fresh raspberries (one 6 oz package = approximately 1 cup)
1 cup butter, room temperature
1 1/2 cups white sugar
4 large eggs
1/2 cup sour cream
1/2 cup milk
1 teaspoon vanilla extract
2 tablespoons lime juice (juice from one lime = approximately 2 tablespoons)
1 teaspoon lime zest (1 lime is plenty)

1. Preheat oven to 350 degrees. Place cupcake liners in cupcake pans.

Note: You are going to need three bowls to make your cupcake batter, plus a bowl for the raspberries. 

2. In a medium-sized bowl, sift together the flour, baking powder, and salt.

3. Place two tablespoons of the flour mixture in with the raspberries and gently stir to coat them. Set aside.

4. In a large bowl, combine the butter and sugar. Mix at medium speed until light and fluffy. Add the eggs one at a time and continue to mix until well combined.

5. In a separate large bowl, combine the sour cream, milk, vanilla extract, lime juice, and lime zest. Mix well.

6. Mix a little of the flour mixture in with the butter mixture. Then mix a little of the sour cream mixture in with the butter mixture. Keep alternating the two until everything has been mixed into one bowl.

7. Gently fold in the raspberries.

8. Divide the batter evenly between the cupcake liners. These cupcakes don't rise much, so fill the liners at least 3/4 full if you want full-sized cupcakes.

9. Bake at 350 for approximately 20-25 minutes, or until a toothpick comes out clean.

10. Allow to cool before frosting.


Whipped Lime Frosting

1 package cream cheese, softened
1/2 cup white sugar
2 tablespoons lime juice
2 cups heavy cream
1 package raspberries for garnish (optional)

1. In a large bowl, combine the cream cheese and sugar. Mix until light and fluffy.

2. Add the lime juice and mix a little more.

3. Slowly add the heavy cream as you continue to mix on high speed. The frosting is done when it forms stiff peaks.

4. A frosting bag is WAY helpful for this stuff. Just about any size/shape will work as this is a pretty soft frosting.

5. Frost your cupcakes. Store in the refrigerator.

6. The raspberry on top for garnish is totally optional.

6. Eat six of them before your preschooler show up. Okay, seven. Quality control is important, after all.

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