Blackberry Lime Cupcakes with Cream Cheese Frosting
Blackberry lime cupcakes are butter free, moist cupcakes frosted with cream cheese frosting.
Servings 12 cupcakes
Ingredients
Blackberry Cupcakes
- 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
Lime Cream Cheese Frosting
- 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
Instructions
Blackberry Cupcakes
- 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.
Cream Cheese Frosting
- 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.
Notes
- 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.