Raspberry Lime Cupcakes for a Cause

I had an exciting baking session with my friend (and future roommate!), Charlotte, a couple days ago. I baked my first batch of cupcakes in the kitchen of the house I am going to be living in next year! Charlotte lives there now, so I was so excited when she asked me to come over to help her bake for her Kappa Delta bake sale. The bake sale was raising money for the Eugene Looking Glass Station 7 to bring awareness to child abuse. The theme for their philanthropy is "shamrock", so I got to work wracking my brain for any recipe that would produce green cupcakes. Since I just made the Mint Chocolate Chip Cupcakes, I decided to go in a lime direction. I considered making margarita cupcakes from Brown Eyed Baker, but since it was for a sorority function, Charlotte and I decided to replace the tequila with something raspberry-y and tangy. So with that, I present to you... RASPBERRY LIME CUPCAKES!

Charlotte with our delicious cupcakes, in our cute kitchen! (Can you tell how excited I am about this house?)

CAKE:

1 1/2 cups flour

1 1/2 t baking powder

1/4 t salt

1 stick butter (at room temperature)

1 cup sugar

2 eggs

Zest and juice of 1 1/2 limes

1/2 cup frozen raspberries (thawed)

Splash of vanilla extract

1/2 cup buttermilk

3 T honey

Whisk the flour, baking powder, and salt together and set aside. In a separate bowl, cream the butter and sugar for about 5 minutes until it's light and fluffy. Add the eggs one at a time, blending between each addition. Add the vanilla, lame juice, and lime zest and mix until combined. Add the dry ingredients in batches alternating with the buttermilk and blend until smooth. In a blender, or using a hand blender, blend the thawed raspberries. Add 1/4 cup of the raspberries to the batter and mix until fully combined. Divide the batter among a lined cupcake tin and bake at 325 for about 22 minutes. WARNING! These are the UGLIEST cupcakes before the are frosted. But they taste good and look much better when they are all finished so don't let that detour you from these delicious treats!

With the remaining raspberries in a small bowl, add the honey and combine. When the cupcakes are completely cooled, dip the tops of the cupcakes in the raspberry sauce.

Much better color

FROSTING:

1 1/2 sticks butter (at room temperature)

3 cups powders sugar

Juice of 2 limes

Splash of milk

2 drops of green food coloring

Beat the butter until light and creamy. Add the powdered sugar in batches, alternating with the lime juice and the milk. blend for a few minutes until thick and creamy. Add a few drops of green food coloring and blend until you have your desired color. Spoon or pipe onto the cupcakes carefully as to not get the raspberry mixed into the green frosting. We topped ours with little lime slices and a sprinkle of powdered sugar.

These cupcakes were delightful and super tangy. The raspberry in the cupcake and the raspberry sauce on top worked so well with the crispness of the lime frosting. Totally to die for and would be such a good recipe for the summer since they are so light and fruity. 

SUMMER COME FASTER!

xoxo,

KG