Fluffy key lime cupcakes topped with tart and tangy blackberry cream cheese frosting!
Can someone please explain to me how we’re only a few days away from August, yet it feels like summer just started?
Seriously. Why does summer always have to breeze by ten times faster than winter?? It’s just not right, people.
However, being the eternal optimist that I am (or at least, TRY to be), at least my favorite season of all is in full swing–BLACKBERRY SEASON.
Blackberries are the one berry that you can always find an abundance of in the wild. Not only are wild blackberries a million baJillian times better than the blackberries sold in grocery stores, but they’re FREE! So last weekend, I perused my backyard for some deliciously ripe and juicy blackberries in the hopes of making something sweet and scrumptious.
This is what I did with them…
These Key Lime Blackberry Cupcakes are moist, fluffy, and just what I needed to fight off the impending doom of summer ending. The cake itself is light and pillowy, almost like biting into a fluffy cloud. It’s also infused with just the right amount of key lime flavor, which pairs incredibly well with the tart blackberry cream cheese frosting. These cupcakes are bound to delight both adults and kids at your next gathering!
Why You’ll Love These Key Lime Blackberry Cupcakes
Blackberry + Key Lime = Heavenly Combo: Blackberry and lime just don’t get the same recognition as blueberry and lemon. That needs to change! Blackberry’s complex sweetness pairs so well with the tartness of the key limes.
Soft and Pillowy: The cupcakes are fluffy and delectably moist. You won’t find a dry crumb anywhere!
Guaranteed Crowd Pleaser: I mean, just look at these cupcakes. They’re ADORABLE. Bring a batch of these Key Lime Blackberry Cupcakes to any gathering, and you’ll come home with an empty platter. I guarantee it.
How to Make Key Lime Blackberry Cupcakes
Make the Key Lime Cupcakes: This recipe begins with a simple vanilla cupcake base that’s infused with the zesty flavor of key lime.
You’ll start by combining the dry ingredients first by whisking the flour, baking powder, baking soda, and salt together in a large bowl. Set this aside for now, and move onto the wet ingredients. In a stand mixer fitted with the paddle attachment, beat the butter on high until smooth and creamy. Add the sugar, and continue beating until the mixture looks pale and fluffy. Next, add the eggs, one at a time, scraping down the sides of the bowl to ensure an even consistency. Add the Greek yogurt and vanilla, mixing until combined. If you don’t have Greek yogurt, you can also use plain yogurt or sour cream.
Now it’s time to add the dry ingredients! Dump the flour mixture into the wet ingredients, beating until JUST combined. The batter will be quite thick at this point, but it will thin out with the milk and lime juice. Pour the milk, lime juice, and lime zest into the mixer, and mix on low until JUST combined. The reason why I keep emphasizing “JUST” is because you want to over over-mix the batter. Over-mixing develops too much gluten in the batter, which results in a denser consistency. Excessive mixing can also break up the air bubbles in the batter which are crucial for creating a light and airy texture.
Now that the batter is made, scoop it into cupcake liners, filling them about 2/3 full. Pop them in a preheated 350ºF oven for about 15-18 minutes, or until a toothpick inserted in the center comes out clean. You can also gently press on the top of the cupcake to see if it bounces back. Allow the cupcakes to cool in the pan for at least 5 minutes before transferring them to a wire rack to cool completely.
Make the Blackberry Cream Cheese Frosting: Put about 2/3 cup fresh blackberries into a small food processor and pulverize until smooth. Push the pureed blackberries through a fine mesh sieve to remove the seeds. You should be left with a nice thick blackberry sauce.
In a stand mixer fitted with the paddle attachment, beat the butter until smooth and creamy. Add the cream cheese (make sure it’s the brick kind, not the tub), and continue beating until completely incorporated. Add a splash of vanilla, a dash of salt, and a little key lime juice, beating until combined. The key lime juice adds a much-needed tang to the frosting to liven it up!
When adding the powdered sugar, make sure to add one cup at a time to ensure a smooth frosting with no lumps. Transfer the frosting to a large pastry bag fitted with a large round tip. Alternatively, you can use a gallon ziplock bag and cut off the corner tip. Pipe a dollop of frosting onto each cupcake by angling the piping bag straight up, positioning the tip right above the center of the cupcake, and pulling upward as you squeeze the frosting out of the piping bag. Top each frosting dollop with a slice of key lime and a fresh blackberry.
Oh!! And if you love this blackberry lime combination, check out my Blackberry Lime Mini Trifles and my Key Lime Blackberry Cheesecake!
Key Lime Blackberry Cupcakes
Ingredients
Key Lime Cupcakes:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- ¾ cup Greek yogurt
- 1 teaspoon vanilla
- ½ cup milk
- 3 Tablespoons freshly-squeezed key lime juice
- 1 Tablespoon key lime zest
Blackberry Cream Cheese Frosting:
- ⅔ cup fresh blackberries
- ½ cup unsalted butter, softened
- 8 ounces cream cheese
- 1 teaspoon vanilla
- 2 teaspoons freshly-squeezed key lime juice
- ¼ teaspoon salt
- 3 cups powdered sugar
To Decorate:
- Fresh Blackberries
- Key Lime Slices
Instructions
Make the Cupcakes:
- Preheat the oven to 350ºF degrees. Line a 12-count muffin pan with cupcake liners.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until combined; set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium speed until lightened and creamy. Beat in the eggs, one at a time, until combined, scraping down the sides and bottom of the bowl as needed. Beat in the yogurt and vanilla on medium speed.
- Pour the dry ingredients into the wet ingredients and mix until combined. Add the milk, lime juice, and zest, then mix until just combined, scraping down the sides and bottom of the bowl as needed.
- Fill cupcake liners 2/3 of the way full. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Make the Frosting:
- Puree blackberries in a food processor. Push through a fine mesh strainer, removing any seeds. You should have a few tablespoons of puree.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, cream cheese, vanilla, lime juice, and salt together on high until smooth and creamy.
- Gradually add the powdered sugar, a cup at a time, until all of the sugar has been added and frosting is smooth. Add 3 tablespoons of the blackberry puree, a tablespoon at a time, mixing until combined. Transfer frosting to a piping bag fitted with a large round tip.
Decorate Cupcakes:
- Pipe frosting on top of cupcakes. Garnish with a fresh blackberry and key lime slice.