The tangy lime and sweet raspberries go well together in these fluffy raspberry lime cupcakes, which are great for anyone who likes dessert. The sour lime goes well with the sweet raspberries, making every bite a burst of freshness.
Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1/2 cup milk. 2 tsp lime zest. 2 tbsp fresh lime juice. 1/2 cup fresh raspberries. 1/4 cup raspberry jam. 1/2 cup powdered sugar for frosting. 1 tbsp fresh lime juice for frosting. Lime zest for garnish. Fresh raspberries for garnish.
Instructions: Preheat your oven to 350F 175C and line a cupcake tin with paper liners. In a bowl, whisk together the flour, baking powder, and salt. Set aside. In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, ensuring they are well incorporated. Stir in the lime zest and 2 tbsp of fresh lime juice. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Gently fold in the fresh raspberries. Fill each cupcake liner with batter, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Once the cupcakes are completely cool, use a small spoon or your finger to create a small indentation in the center of each cupcake. Fill each indentation with a small amount of raspberry jam. For the frosting, whisk together the powdered sugar and 1 tbsp of fresh lime juice until smooth and drizzle-like consistency. Drizzle the lime frosting over the cupcakes, allowing it to drip down the sides. Garnish each cupcake with a sprinkle of lime zest and a fresh raspberry. Serve and enjoy your fluffy raspberry lime cupcakes!
Prep Time: 20 minutes
Cook Time: 20 minutes
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