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Fluffy key lime cupcakes topped with tart and tangy blackberry cream cheese frosting!

Key Lime Blackberry Cupcakes

Fluffy key lime cupcakes topped with tart and tangy blackberry cream cheese frosting!
Print Recipe Pin Recipe
Prep Time 1 hour 30 minutes
Cook Time 18 minutes
Course Dessert
Cuisine American
Servings 20 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.