Raspberry Limeade Cupcakes
A fun, refreshing take on cupcakes using the classic taste of limeade and adding fresh raspberries. (Adapted from Babble.com's Lemonade Cupcakes with Fresh Raspberry Frosting)
Ingredients
Limeade Cupcakes
*1 c. unsalted butter (room temperature)
*2 c. sugar
*4 eggs (room temperature)
*1 tsp. vanilla
*3 cups all-purpose flour
*2 tsp. baking powder
*1/2 tsp. salt
*grated zest and juice of 2 limes
*1 c. milk (divided)
Key Lime Curd Filling
*1/2 c. bottled key lime juice
*1/2 c. sugar
*5 large egg yolks
*1-1/2 tbsp. unsalted butter (cut into smal pieces)
Fresh Raspberry Frosting
*1 c. fresh raspberries (or thawed from frozen)
*1 c. unsalted butter (room temperature)
*3 c. powdered sugar
*1 c. unsalted butter (room temperature)
*2 c. sugar
*4 eggs (room temperature)
*1 tsp. vanilla
*3 cups all-purpose flour
*2 tsp. baking powder
*1/2 tsp. salt
*grated zest and juice of 2 limes
*1 c. milk (divided)
Key Lime Curd Filling
*1/2 c. bottled key lime juice
*1/2 c. sugar
*5 large egg yolks
*1-1/2 tbsp. unsalted butter (cut into smal pieces)
Fresh Raspberry Frosting
*1 c. fresh raspberries (or thawed from frozen)
*1 c. unsalted butter (room temperature)
*3 c. powdered sugar
Preparation
Cupcakes
Preheat oven to 350 F and line 24 muffin tins with paper liners.
In a large bowl, beat the butter, sugar and lime zest with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating after each addition. Beat in the vanilla.
In a small bowl, stir together the flour, baking powder and salt. Add to the butter mixture a third at a time, alternating with half the milk and half the lime juice after each of the first 2 additions of flour. Beat until just combined. Fill the prepared tins 2/3 full using an ice cream scoop or large melon baller and bake for 18-22 minutes.
Filling
Combine key lime juice, sugar, and egg yolks in a medium, heavy saucepan. Cook over medium heat, whisking constantly, for about 10 minutes or until thick (be sure it *actually* thickens!) Remove from heat and add butter, stirring with a whisk until butter melts.
Place pan in a large, ice-filled bowl for 20 minutes or until lime curd comes to room temperature, stirring occasionally. Cover and chill another 15-20 minutes in the freezer to fully set.
After cupcakes have cooled completely, use a melon baller to remove the center of each cupcake. Fill each center with key lime curd filling.
Frosting
In the bowl of a food processor, puree the raspberries until smooth. If you like, press the mixture through a sieve to get rid of the seeds.
In a medium bowl, beat the butter and half the sugar until smooth. Add the raspberry puree, then more sugar until you have a fluffy, spreadable consistency. Add a splash of water, too (a tablespoon or two) if it needs it.
Frost cupcakes using a piping bag, and finish off with a sprinkle of colored sugar. Makes 2 dozen cupcakes.
Preheat oven to 350 F and line 24 muffin tins with paper liners.
In a large bowl, beat the butter, sugar and lime zest with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating after each addition. Beat in the vanilla.
In a small bowl, stir together the flour, baking powder and salt. Add to the butter mixture a third at a time, alternating with half the milk and half the lime juice after each of the first 2 additions of flour. Beat until just combined. Fill the prepared tins 2/3 full using an ice cream scoop or large melon baller and bake for 18-22 minutes.
Filling
Combine key lime juice, sugar, and egg yolks in a medium, heavy saucepan. Cook over medium heat, whisking constantly, for about 10 minutes or until thick (be sure it *actually* thickens!) Remove from heat and add butter, stirring with a whisk until butter melts.
Place pan in a large, ice-filled bowl for 20 minutes or until lime curd comes to room temperature, stirring occasionally. Cover and chill another 15-20 minutes in the freezer to fully set.
After cupcakes have cooled completely, use a melon baller to remove the center of each cupcake. Fill each center with key lime curd filling.
Frosting
In the bowl of a food processor, puree the raspberries until smooth. If you like, press the mixture through a sieve to get rid of the seeds.
In a medium bowl, beat the butter and half the sugar until smooth. Add the raspberry puree, then more sugar until you have a fluffy, spreadable consistency. Add a splash of water, too (a tablespoon or two) if it needs it.
Frost cupcakes using a piping bag, and finish off with a sprinkle of colored sugar. Makes 2 dozen cupcakes.
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| Freshly baked lime cupcakes (ignore the hideous ones) |
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| Centers taken out in preparation for filling |
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| Filled with key lime curd (be sure to cook this until it REALLY thickens, I didn't and ended up with some pretty runny, but still very yummy lime curd) |
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| Finished product after frosting & sugar (ignore the hideous frosting job) |
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| Raspberry Limeade Cupcake |
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| Ideally the inside would have a slightly thicker texture, but bear with me as this picture was taken after 11pm. |
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