RASPBERRY LIME CUPCAKES RECIPES

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RASPBERRY LIME CUPCAKES - CAKEWHIZ



Raspberry Lime Cupcakes - CakeWhiz image

These easy and buttery raspberry lime cupcakes with lime cream cheese frosting are made from scratch. They even have a fresh raspberry stuffed inside them.

Provided by CakeWhiz

Categories     Cupcakes    Dessert

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 12

Number Of Ingredients 19

1 1/4 All-purpose flour
1/4 cup Almond flour
1 cup Sugar (Granulated)
1/2 cup Butter (Unsalted)
1/2 cup Milk (Whole)
2 Eggs (Large)
2 tbsp Lime zest
1 tbsp Lime extract
1 1/2 tsp Baking powder
1/2 tsp Baking soda
12 Raspberries (Fresh)
1/2 cup Butter (Unsalted)
8 oz Cream cheese
5 cups Sugar (Powdered)
1 tbsp Lime extract
1 tbsp Lime zest (optional)
Green gel coloring (optional)
12 Limes (Cut into thin circular slices)
12 Raspberries (Fresh)

Steps:

  • Cream butter and sugar together in a mixing bowl.
  • Add eggs and mix again.
  • Add milk, lime zest and lime extract and mix everything until it's properly combined with no lumps.
  • In a separate bowl, whisk together the all purpose flour, almond flour, baking powder and baking soda.
  • Dump this dry mixture into the wet mixture and mix until just combined.
  • This will be a thick batter but DON'T over-mix!
  • Pour this batter into cupcake liners.
  • Place a raspberry in the center of each cupcake and add 1 teaspoon of of cupcake batter on top of the raspberries to cover them.
  • Bake at 350 degrees for about 20 minutes or until an inserted toothpick comes out clean.
  • Allow these raspberry lime cupcakes to cool down and make the icing...
  • Add the cream cheese, butter, lime zest (optional), gel coloring (optional) and lime extract in a deep bowl and mix everything properly until there are no lumps.
  • Then, start adding powdered sugar while continuing to mix.
  • Start with 1 cup of sugar and work your way up.
  • Frost your cupcakes with this icing and top them off with fresh raspberries and slices of lime. Enjoy!

Nutrition Facts : Calories 640 kcal, CarbohydrateContent 109 g, ProteinContent 3 g, FatContent 24 g, SaturatedFatContent 13 g, CholesterolContent 89 mg, SodiumContent 265 mg, FiberContent 2 g, SugarContent 102 g, ServingSize 1 serving

KEYLIME RASPBERRY CUPCAKES | JUST A PINCH RECIPES



KeyLime Raspberry cupcakes | Just A Pinch Recipes image

SOOOO rich and creamy, and sweet and tangy. I LOVE Keylime pie and I love raspberrys...and cupcakes, so here is their love child. =)

Provided by Samantha Jacobs @Sammyj2489

Categories     Cakes

Prep Time 35 minutes

Cook Time 20 minutes

Yield 18

Number Of Ingredients 15

- white cake recipe from : http://www.kingarthurflour.com/recipes/tender-white-cake-recipe
1/3 cup(s) key lime juice( instead of vanilla and almond extract)
- zest of 12 key limes
- ( i used whole milk instead of yogurt)
FROSTING
1/2 cup(s) butter softened
7 - zested key limes, and the juice
1/4 cup(s) lime juice
4 1/2 cup(s) confectioners sugar
1/2 pint(s) raspberries
- optional: milk to reach desired consistancy
CRUST
1 cup(s) shredded sweetened coconut
2 cup(s) crushed grahm crackers
1/3 cup(s) melted butter

Steps:

  • CRUST!!!! use food processor to crush your crackers. Mix in your coconut. add the butter. push into the bottom of cupcake wrappers to forn a small crust. Cover with cake batter.
  • follow cake directions. then push a fresh raspberry into the center of your cake, right before baking.
  • frosting: ~Beat the softened butter first.
  • Slowly add the sugar one cup at a time until well incorporated.
  • add the lime zest and lime juice. continue mixing
  • add your raspberries and watch as your frosting becomes delightfully pink

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