Blackberry Lime Cupcakes

Leave a comment
Cakes / Fruit

FullSizeRender 3

You guys…it is HOT.  Like, really hot.  I left Texas to escape the unforgiving summers and stifling humidity for the seasons-filled, cooler days that make up the East Coast for a reason.  I know, I preach on and on about how much I love summer and the first time it gets tough, I turn into a gigantic wimp.  Who tends to whine.  A lot.  As a result, I was craving something light and refreshing to help get me through this heat wave.  These Blackberry Lime cupcakes are light as air and refreshing in a way only lime can be.  Paired with a margarita, why I think you might just have yourself a perfect little Sunday.

FullSizeRender 4FullSizeRender 6FullSizeRender 5

Homemade jam is one of those things I’ve never attempted and then kick myself once I finally hunker down and make it.  It is incredibly easy and infinitely adaptable.  If you happened to have been a bit overzealous at the super market and find yourself with more berries then you’ll ever be able to eat, then jam may just be your new best friend.

As the heat wave continues across the country, I hope all of you find yourself with a friend or family member whom has a pool.  I myself am driving 4+ hours this weekend to sit by one.  Worth it?  100%.

recipe courtesy of A Cookie Named Desire


Blackberry jam
1⅓ cups blackberries
½ cups sugar
1 tablespoon water
1½ cups all-purpose flour
1½ teaspoon baking powder
½ teaspoon salt
1 stick unsalted butter, room temperature
¾ cup sugar
zest of a chilled lime
1½ teaspoon vanilla extract
3 large eggs, room temperature
½ cup buttermilk, room temperature
Lime Frosting
1 cup (2 sticks) unsalted butter, room temperature
3½ cups powdered sugar
¼ teaspoon salt
1 tablespoon heavy cream
Zest of one chilled lime
Juice of 1 lime


For the Jam
Mix the blackberries and sugar together in a small saucepan and heat on medium-high until the berries break down and the juiced become thick and syrupy. Set aside to cool.
For the Cupcakes
Preheat the oven to 350 degrees F. Line a muffin tin with cupcake liners.
Mix together the flour, baking powder, and salt together in a medium bowl and set aside.
In a mixer, beat together the butter and sugar until light and fluffy.  Beat in the zest and extract and the eggs one at a time, mixing well between each egg and beating for one additional minute after the last egg.
Alternate between adding the flour and the buttermilk, beginning and ending with the flour. Mic until just combined.
Evenly distribute the batter among the cupcake liners. Spoon a heaping teaspoon of the blackberry jam over the cupcake batter and swirl in using a skewer or knife.
Bake for about 17 – 20 minutes, or until a light golden brown and the tops spring back when gently pressed upon. Take out the oven and allow to cool completely.
For the Frosting
Beat the butter until smooth and cream. Beat in the powdered sugar one cup at a time. Mix in the remaining ingredients and beat well.
Fit a piping bag with a large open star tip and fill with the frosting. Frost each cupcake, Stir in the water into the remaining jam and then drizzle the jam over the frosting. Serve. Cupcakes make last up to five days at room temperature in an airtight container.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s