RASPBERRY LIME CUPCAKES RECIPES
RASPBERRY LIME CUPCAKES - CAKEWHIZ
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
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
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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- Bake cupcakes until tester inserted halfway into centers comes out clean, about 23 minutes. Cool cupcakes in pan on rack. Meanwhile, whisk remaining 1 1/2 cups powdered sugar, 2 tablespoons lemon juice, and 1 1/2 teaspoons lemon peel in small bowl. Spoon half of icing over 6 cupcakes. Whisk 1 tablespoon raspberry jam into remaining icing. Spoon over remaining cupcakes. Let stand until icing sets, about 30 minutes. Garnish with raspberries.
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Calories 270.7 calories per serving
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Category Desserts
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