Description
Delicious lime raspberry cupcakes topped with a creamy frosting.
Ingredients
Scale
- 1/2 cup Butter (Unsalted, Room temperature)
- 1 cup Granulated sugar
- 2 Eggs (Large)
- 1/2 cup Milk (Whole)
- 1 tsp Lime zest
- 1 tsp Lemon zest
- 1/2 tsp Lime extract
- 1/2 tsp Lemon extract
- 1 1/4 cups All-purpose flour
- 1/4 cup Almond flour
- 1 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 12 Raspberries (Fresh)
- 1/2 cup Butter (Unsalted, Room temperature)
- 8 oz Cream cheese (Full fat)
- 5 cups Powdered sugar
- 1 tsp Lime extract
- 1 tsp Lemon extract
- 1/2 tsp Lime zest (Optional)
- 1/2 tsp Lemon zest (Optional)
- 1 Green gel coloring (Optional)
- 12 Limes (Cut into thin circular slices)
- 12 Raspberries (Fresh)
Instructions
- Cream butter and sugar together in a mixing bowl.
- Add eggs and mix again.
- Add milk, lime zest, lemon zest, lime extract, and lemon extract and mix everything until it’s properly combined with no lumps.
- In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and baking soda.
- Dump this dry mixture into the wet mixture and mix until just combined.
- This will be a thick batter but DON’T over-mix!
- Pour this batter into cupcake liners.
- Place a raspberry in the center of each cupcake and add 1 teaspoon of cupcake batter on top of the raspberries to cover them.
- Bake at 350 degrees F for about 20 minutes or until an inserted toothpick comes out clean.
- Allow these cupcakes to cool down and make the icing.
- Add the cream cheese, butter, lemon zest, lime zest, lemon extract, lime extract, and gel coloring in a deep bowl and mix everything until there are no lumps.
- Then, start adding powdered sugar while continuing to mix.
- Start with 1 cup of sugar and work your way up.
- If your icing is too soft, chill in the fridge for 30-40 minutes.
- Frost your cupcakes with this icing and top them off with fresh raspberries and slices of lime. Enjoy!
Notes
- Store cupcakes in an airtight container for up to 3 days.
- For best results, use fresh lemons and limes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg