These blackberry lime cupcakes are the epitome of fresh flavor. Fresh blackberries are folded into a moist vanilla lime cupcake and topped with a lime buttercream frosting and blackberry sauce drizzle.
So I don't know what the weather is like where you are, but where I am it is insanely hot. According to The Weather Channel it feels like it is 109 outside with humidity, but I swear it is hotter than that. Just sitting down, I can feel pools of sweat begin to form. Even my teeth are sweating!! You see, we have no central air in our house. It is beyond broke (it's the original system from like, the 70's) and they need to update the whole system around the house and the estimate we got was about $25,000! So... yeah, that ain't getting fixed anytime soon. We've been surviving with window units in the bedrooms, and fans on the windows downstairs, which suffices most days, but not lately. The only thing pulling me through is knowing that soon I will be in Seattle which gets London hot which I can tolerate without an a/c.
For some reason though, I am still crazy enough to turn on both the oven and the stove. I don't know what's wrong with me. I must really love you. And also, these cupcakes are freaking delicious and worth suffering through the heat for a little while. I had these kiwi key lime mojito popsicles to help cool me down while I was baking, so it wasn't too bad.
Firstly, let's talk about these blackberry lime cupcakes. They are light and fluffy and incredibly moist - I used my favorite vanilla cupcake base to make this so you know it will turn out right every time. I added lime zest, then swirled in some homemade quick blackberry jam (or compote or whatever you want to call it) and swirled it in. Just look at how beautiful those swirls look when it is baked? You almost don't want to cover it with frosting. Except.... the frosting is so creamy and has a wonderfully balanced lime flavor. I used a quick and easy buttercream because why spend more time making something more complicated in this heat. This means faster nomming time and that is always a good thing. The cupcakes are them topped with a bit of thinned out blackberry jam.
Go make yourself these blackberry lime cupcakes now!
Cause these cupcakes are what happiness and summertime are all about.
Recipe Card
Blackberry Lime Cupcakes with Lime Frosting
Ingredients
For blackberry jam
- 1 ⅓ cups blackberries
- ½ cups sugar
- 1 tablespoon water
For Cupcakes
- 1½ cups all-purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon salt
- 1 stick unsalted butter room temperature
- ¾ cup sugar
- zest of a chilled lime
- 1½ teaspoon vanilla extract
- 3 large eggs room temperature
- ½ cup buttermilk room temperature
For Lime Frosting
- 1 cup unsalted butter room temperature
- 3 ½ cups powdered sugar
- ¼ teaspoon salt
- 1 tablespoon heavy cream
- zest of one chilled lime
Instructions
Make the Jam
- Mix the blackberries and sugar together in a small saucepan and heat on medium-high until the berries break down and the juiced become thick and syrupy. Set aside to cool.
Make the Cupcakes
- Preheat the oven to 350 degrees F. Line a muffin tin with cupcake liners.
- Mix together the flour, baking powder, and salt together in a medium bowl and set aside.
- In a mixer, beat together the butter and sugar until light and fluffy.
- Beat in the zest and extract and the eggs one at a time, mixing well between each egg and beating for one additional minute after the last egg.
- Alternate between adding the flour and the buttermilk, beginning and ending with the flour. Mic until just combined.
- Evenly distribute the batter among the cupcake liners. Spoon a heaping teaspoon of the blackberry jam over the cupcake batter and swirl in using a skewer or knife.
- Bake for about 17 - 20 minutes, or until a light golden brown and the tops spring back when gently pressed upon. Take out the oven and allow to cool completely.
Make the Frosting.
- Beat the butter until smooth and cream. Beat in the powdered sugar one cup at a time. Mic in the remaining ingredients and beat well.
Assembly
- Fit a piping bag with a large open star tip and fill with the frosting. Frost each cupcake, Stir in the water into the remaining jam and then drizzle the jam over the frosting. Serve. Cupcakes make last up to five days at room temperature in an airtight container.
Nutrition
Chery says
The picture of your cupcakes before putting the iciing on looks like blackberries were added to the cake batter, however I don't see that on the recipe. Are you supposed to add blackberries?
Amanda Powell says
No, I did not add blackberries. I made my own jam which had chunks of fresh blackberry still in it. You are more than welcome to add some though!
Hillary Reeves says
omg yes, this heat! it is out of control, please send help in the form of these cupcakes thankkkss. 😉
Sarah @ Snixy Kitchen says
It doesn't quite get HOT HOT here, but we don't have central AC either and our house is like a heat box that is constantly 10-15 degrees hotter inside than out. I would turn on the oven for these cupcakes though!!
Michelle | A Dish of Daily Life says
Those cupcakes are gorgeous! Need a taste tester?!
That is a major bummer about the air conditioning! Ours goes on the fritz every other year it seems like but nothing major. These definitely look like they are worth heating up the house. But I'm going to turn on the air while I do it, because I just can't take the heat anymore!
Miranda says
Blackberry and lime is such an amazing combination of flavors! These look so amazing!
Valeria says
Hi! I hope you answer this asap since I really want to try out their recipe. I have 2 questions. First, where I live lime is the yellow one and lemon is the green one. I know that in the US it's the other way around, meaning, lime is the green one and lemon is the yellow one. So my question is, to which one are you referring to? My second question is the frosting ingredient that says "1 tablespoon heavy cream zest of one chilled lime" what does this mean? Just one tablespoon of heavy cream with zest from one chilled lime? If so, how much zest? Thank you! Looking forward to your reply!
Amanda says
Hi Valeria, I hope I'm not too late! The lime I'm referring to is the smaller green one. For the frosting I added one tablespoon of heavy cream as well as the zest of one chilled green lime. I prefer to zest my citrus fruits while they are chilled because the release more of their fragrant oils when they are cold! I hope this helps!!
Renee says
That drizzle of sauce really is calling my name! And the berry and lime combinations sounds perfect!
adrian says
What cup you measure ingredients? cup=250ml?
Amanda says
One cup of flour is 4 1/4 ounces or 120 grams
Medha @ Whisk & Shout says
The frosting on these is stunning! Love these cupcakes- I'm a huge fan of the blackberry/lime combo!
Zainab says
Wow these are just gorgeous!! And they scream summer too! I love blackberry and lime combo and need to try them!! We both had cupcakes on the mind indeed today 🙂
Amanda says
Blackberry and like are the perfect pair, aren't they? 🙂
Joanne Bruno says
More than the heat, THE HUMIDITY. I don't know how we're living through this. It's awful! I've still been turning on my oven, too, though. Hey, a girl needs her cupcakes! These look fabulous. Worth the sweat.
Amanda says
Yes, nothing will separate a girl and her cupcakes!! Haha
Michelle @ A Dish of Daily Life says
Those look SO mouthwatering good...I want one right now! Gorgeous pictures! Pinning!
Beeta @ Mon Petit Four says
Wow, these look divine! They totally are worth suffering through the heat to bake these. I love that you made a slightly tart buttercream to go with the cupcake - yum!!!
Amanda says
The tartness really helps to balance the sweet blackberries. I can't get enough of them!
allie @ Through Her Looking Glass says
How delicious are these Amanda!!!! Gorgeous cupcakes and photos. My mouth is watering.
nicole (thespicetrain.com) says
These cupcakes look awesome, so beautiful, intense and delicious. Hope you get a break from the crazy temperatures soon!
Amanda says
Thank you so much! I cannot wait for Fall!!