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Blackberry lime cupcakes are additive, butter free, moist cupcakes frosted with cream cheese frosting.
In this month’s recipe swap, I have to cook from Lizet’s blog. She has a beautiful blog with wide array of bakes. It was so hard to pick one bake!! I loved the pink color blackberry cream cheese frosting and picked it for this month.
This is an easy recipe, mix dry ingredients, mix wet ingredients in another bowl, combine both and bake! But for the frosting, I would call it a muffin as the procedure is similar to muffins. Regardless, it is yummy bake and frosting is the icing on the cake!
Blackberries are very delicate and needs gentle handling. Both fresh or frozen blackberries work well in this recipe and I used frozen. Flour coat the berries and fold in at to the batter to retain the shape. Else, berries will crush if added along with dry ingredients. Since the berries crush, cupcakes will turn out dark purple. Mine were purple as I mixed berries with dry ingredients and then stirred it into wet ingredients. While stirring dry ingredients, berries got crushed and batter changes color, resulting a in purple cupcakes.
These Cupcakes are great for a snack and dessert.
Blackberry Lime Cupcakes with Cream Cheese Frosting
Source: Chipa by the Dozen Lizet
- ½ cup Vegetable Oil
- 2 Eggs
- 1 tbsp Lime Zest
- ½ cup Milk
- 1 tsp Vanilla Extract
- 300 grams or 2 cups All Purpose Flour
- 200 grams or 1 cup Sugar
- 2 tsp Baking Powder
- ½ tsp Salt
- 2 cups Fresh or Frozen Blackberries
- 3 oz Cream Cheese soften
- ¼ cup or 56.7 grams/2 oz Butter soften
- 1 tsp Lime Zest opt
- 1 tbsp Lime Juice
- 1 tbsp Blackberry Juice or Lime Juice
- 3 ½ cups or 362.5 gram Confectioners’ Sugar
- Preheat the oven to 350 F or 176C.
- Line muffin/cupcake pan with liners.
- In a bowl combine all purpose flour, sugar, baking powder, salt and keep side.
- In a separate bowl take blackberries sprinkle some flour (from above step, about ½ - 1 cup) to coat the blackberries. Generously coat the berries and this will help the berries from sinking to the bottom of the cupcake tin when baking. This is an optional step and check notes below.
- In a large bowl mix oil, eggs, lime zest, milk and vanilla.
- Stir in the dry ingredients into wet ingredients. Then gently fold or stir in blackberries.
- Fill lined cupcake/muffin cups with batter ⅔ way and bake for 20-25 minutes or until toothpick inserted comes out clean. Mine took 23 ½ minutes and for mini cupcakes, 17 minutes.
- In a large bowl beat cream cheese, butter, lime zest (if using) and juice until smooth.
- Beat in confectioners sugar.
- Frost cupcakes and refrigerate leftover frosting upto a week.
- Blackberries are very soft and need to be handled with care, else will crush. So, coat blackberries with flour. If one wants to skip this step, add berries to dry ingredients. The only disadvantage of adding blackberries with dry ingredients is, berries will get crushed and batter changes to dark purple color.