4.12.2012

Key Lime Cupcakes with Blackberry Filling & Frosting

I made a recipe that I found on Pinterest- originally from here, and it was so yummy that I decided I'd share it here!
 I made a few changes from this original recipe, which I've noted below:

Key Lime Cupcakes with Blackberry Frosting
recipe from Baked Perfection

makes 30 cupcakes

1 cup butter, softened
2 cups sugar
3 eggs
2 teaspoon vanilla extract
4 tablespoons key lime juice
zest of two limes
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream  Fage 0% Greek Yogurt
3 heaping tablespoons of Key Lime Curd

Preheat oven to 350 degrees Fahrenheit. Grease or paper-line 30 baking cups.

In a medium bowl combine the flour, baking soda, baking powder, and salt. In a separate mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Add the vanilla, key lime juice, lime curd and lime zest; mix well. Add the flour mixture to creamed mixture alternately with sour cream Greek Yogurt (batter will be thick). Fill muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely and frost as desired.
 Blackberry Filling
recipe from Baked Perfection

1 32oz container frozen blackberries
3 tablespoons sugar
Juice of one lemon
3 tablespoons cornstarch
pinch of salt

Place blackberries in a small bowl and sprinkle with sugar, let thaw. Drain blackberries, reserving liquid. Squish the blackberries and push through a fine mesh sieve to remove the seeds, set aside. Add enough water to the blackberry liquid to equal 1 cup. In a large saucepan, combine the blackberry liquid, lemon juice, cornstarch, and salt. Heat and stir until the mixture boils and thickens. Cool completely.  Refrigerate until ready to use. (This can be made several days in advance and any leftovers works well on toast, on pancakes, or mixed in plain Greek Yogurt.)

**I was in a huge hurry (I know, not good for baking!), so I just opted to use a seedless Black Raspberry jam as the filling and it turned out delicious and perfect! To get the jam inside the cupcakes I simply used a butter knife and made a slit as if I were going to insert a pat of butter into a muffin and I just spooned a little jam into the pocket. But, by all means, if you have the time then go for it and make the homemade stuff and let us know how it is!!**
 Blackberry Buttercream
recipe from Baked Perfection

2 sticks butter, softened
1 tsp vanilla extract
1/3 cup blackberry filling (seedless blackberry jam or preserves can be substituted)
pinch of salt
6 cups powdered sugar
2-3 tablespoons milk
3 TBS Key Lime Juice
2 TBS Lime Curd

Beat butter and vanilla until creamy. Mix in blackberry filling and salt. Add powdered sugar 1 cup at a time, beating until combined. Add milk 1 tablespoon at a time until you reach desired consistency.

**Not sure what happened here, but I actually ended up having to make this batch plus half of another batch of the frosting to have enough...hopefully you won't have to! I also had to keep adding more milk as it was very thick like paste.**

After all the work it was definitely worth it! They were a huge hit and something unique and fun for summer! 
Hope y'all make them and enjoy!!

5 comments:

  1. I would love to have tried these! Thanks for sharing these. I'm always Up for new recipes!

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  2. These sound delicious, and look so pretty!

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  3. These look delish, love your edits. I hope you dont mind that I pinned them!

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