These Raspberry Lime Cupcakes are so pretty and have such a fun flavor combo. They start with moist vanilla cupcakes with a fresh hint of lime, then they’re frosted with raspberry buttercream made from fresh berries.
1 1/4 cup all-purpose flour
1/4 cup cornstarch
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened to room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon freshly grated lime zest
1 large egg
2 large egg whites (in addition to the 1 whole egg)
2 tablespoons lime juice (freshly squeezed)
1/3 cup sour cream
1/4 cup milk (whole, 2% or buttermilk preferred)
1 tablespoon lime juice (freshly squeezed)
1 1/2 cups raspberries, fresh or frozen
1 cup unsalted butter, softened to room temperature
4 cups powdered sugar, sifted
1 tablespoon whipping cream, if needed
MAKE THE LIME CUPCAKES
- Preheat the oven to 350F degrees & line 2 muffin trays with muffin papers. You’ll end up with around 16 cupcakes.
- Visit Raspberry Lime Cupcakes @ ohsweetbasil.com for full directions.