Blackberry Filled Key Lime Cupcakes With Blackberry Frosting
- Ready In:
- 55mins
- Ingredients:
- 22
- Yields:
-
30 cupcakes
- Serves:
- 30
ingredients
- 1 cup butter, softened
- 2 cups sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 4 tablespoons key lime juice
- zest of two lime
- 3 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 2 cups sour cream
- 1 (32 ounce) container frozen blackberries
- 3 tablespoons sugar
- juice of one lemon
- 3 tablespoons cornstarch
- 1 pinch salt
- 1 cup butter, softened
- 1 teaspoon vanilla extract
- 1⁄3 cup seedless blackberry jam
- 1 pinch salt
- 6 cups powdered sugar
- 2 -3 tablespoons milk
directions
- Preheat oven to 350 degrees Fahrenheit. Grease or paper-line 30 baking cups.
- In a medium bowl combine the flour, baking soda, baking powder, and salt. In a separate mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Add the vanilla, key lime juice and lime zest; mix well. Add the flour mixture to creamed mixture alternately with sour cream (batter will be thick). Fill muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely and frost as desired.
- Place blackberries in a small bowl and sprinkle with sugar, let thaw. Drain blackberries, reserving liquid. Squish the blackberries and push through a fine mesh sieve to remove the seeds, set aside. Add enough water to the blackberry liquid to equal 1 cup. In a large saucepan, combine the blackberry liquid, lemon juice, cornstarch, and salt. Heat and stir until the mixture boils and thickens. Cool completely. Refrigerate until ready to use. (This can be made several days in advance and any leftovers works well on toast, on pancakes, or mixed in plain Greek Yogurt.).
- Beat butter and vanilla until creamy. Mix in blackberry filling and salt. Add powdered sugar 1 cup at a time, beating until combined. Add milk 1 tablespoon at a time until you reach desired consistency.
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RECIPE SUBMITTED BY
Even though I am still young (25) Life experince has aged me alot.
I learned to cook at both of my grandmother's knees (One southern American, one southern Irish) when I was about five. By ten I started collecting cookbooks and experinmenting on my own.
As a latch key kid I cooked for my four younger brothers and sisters.
My mom ran a small deli before she died when I was 17 so alot of my recies debuted there.
Now I run my own catering Buisness.
I am married to a wnderful man for five years now. I am a six year old daughter, sons who are four and three.
We are also raising my 14 year old sister and nine Year old stepsister and have a 16 year old foster daughter, all of which love cooking with me.
I am writing a cookbook with the hopes that when I pass I can leave my recipes for them
My cookbook collection has now reached over 1200.
Thank you for trying and reviewing my recipes..
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