Blackberry Lime Recipe

Prepare

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with 12 paper liners and set aside.

Whisk together dry ingredients: in a medium bowl combine 1.5 cups all-purpose flour, 1 cup granulated sugar, 1.5 tsp baking powder and 0.5 tsp fine sea salt. Whisk to aerate and remove lumps.

Cream butter and eggs: in a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat 0.5 cup softened unsalted butter on medium speed until smooth and slightly pale, about 1–2 minutes. Add the 2 large eggs one at a time, beating 20–30 seconds after each addition.

Add flavor and liquids: mix in 1 tsp vanilla extract and the zest of 1 lime (about 1 tbsp). With mixer on low, add the dry ingredients in three additions alternating with 0.5 cup buttermilk and 0.25 cup whole milk (start and end with dry). Mix each addition just until combined; avoid overmixing.

Fold in blackberries: gently fold in 3 oz whole fresh blackberries with a silicone spatula to distribute fruit without smashing them.

Portion and bake: divide batter evenly among the 12 liners (about 2 heaping tablespoons or 1/4 cup batter each). Bake at 350°F (175°C) for 18–22 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Rotate pan halfway through baking for even browning if your oven runs hot.

Cool: allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting (about 45–60 minutes).

Combine berries and sugar: in a small saucepan combine 1.5 cups blackberries and 0.25 cup granulated sugar. Let sit 5 minutes to macerate.

Cook down: add 2 tbsp fresh lime juice and 2 tbsp water to the pan and set over medium heat. Stir occasionally and gently crush some berries with the back of a spoon. Bring to a gentle simmer and cook 4–6 minutes until berries have broken down and mixture is slightly syrupy.

Thicken: in a small bowl whisk 1 tsp cornstarch with 1 tsp cold water to make a slurry. Stir the slurry into the simmering berries and cook 30–60 seconds until the compote thickens. Remove from heat and let cool to room temperature (will thicken further). For a smooth filling, strain seeds through a fine-mesh sieve pressing solids to extract pulp; reserve strained compote and discard seeds.

Beat butter: in a large bowl or stand mixer with paddle attachment, beat 1 cup softened unsalted butter on medium speed until creamy, about 1–2 minutes.

Add powdered sugar: reduce speed to low and add 3.5 cups powdered sugar in 2 additions to avoid a sugar cloud. Once incorporated, increase speed to medium and beat for 30 seconds.

Flavor and texture: add 2 tbsp fresh lime juice, 1 tbsp lime zest, 0.25 tsp fine sea salt and 2 tbsp heavy cream (or milk). Beat on medium-high until light and fluffy, 1–2 minutes. Adjust consistency: if too stiff add 1 tsp more cream at a time; if too loose, add 1–2 tbsp more powdered sugar.

Optional swirl: if you want a blackberry swirl, reserve about 1/4 cup of the cooled strained compote or a smooth blackberry puree. Divide buttercream into two bowls (about 3/4 and 1/4 portions). Tint the smaller portion with the blackberry puree and briefly fold so it forms a marbled effect when piped.

Core cupcakes (optional): using a small paring knife or cupcake corer, remove a small cone from the center of each cupcake about 1 inch deep. Fill each cavity with about 1 tsp of the cooled blackberry-lime compote, then replace the removed cake top (or leave open if preferred).

Pipe buttercream: fit a piping bag with a large star or round tip. Fill with the prepared lime buttercream (or alternate plain and blackberry-swirl for a marbled effect). Pipe an even swirl onto each cooled cupcake.

Garnish: top each frosted cupcake with 1 blackberry and a small curl of lime zest or thin lime slice. If desired, brush a tiny bit of reserved compote on the berry for shine.

Serve & store: let buttercream set 10–15 minutes at room temperature then serve. Store cupcakes in an airtight container in the refrigerator for up to 3 days; bring to room temperature 30 minutes before serving.