Blackberry Lime Cupcakes

I love fresh berries and citrus. Getting that perfect balance of sweet and tang in every bite, is mmm mmm good! These cupcakes start off with a moist vanilla lime based cupcake, then are piped with lime buttercream frosting, and topped with a sweet blackberry jam drizzle.

If you don’t have a KitchenAid stand mixer*, and love baking as much as I do, I would highly recommend getting one. It saves SO much time. I actually tried to made whip cream by hand once, with a wire whisk. Never again. Although electric hand mixers* are always a good option too, being able to walk away while it’s mixing is a nice luxury and huge time saver.


Blackberry Lime Cupcakes

  • Servings: 12
  • Difficulty: easy
  • Print


For Blackberry Jam:

  • 1½ cups fresh blackberries
  • ½ cups sugar*
  • ¾ tablespoon water (can add more depending on desired consistency)

For Cupcakes:

For Lime Frosting:

  • 1 cup (2 sticks) unsalted butter*, room temperature
  • 3½ cups powdered sugar*
  • 1⁄4 teaspoon salt
  • 1 tablespoon heavy cream
  • zest of one chilled lime


Make the Jam:

  1. Place a small saucepan on the stove and mix the blackberries and sugar together on medium-high heat. Stir until well combined. Continuously stir until the berries break down and the juice becomes a thick syrup. Set aside to cool.

Make the Cupcakes:

  1. Preheat the oven to 350F and line a muffin pan with cupcake liners.
  2. Mix together cake flour, baking powder, and salt together in a mixing bowl and set aside.
  3. Beat together butter and sugar in an electric mixer until it is light and fluffy.
  4. One at a time, add in the lime zest, vanilla extract and eggs, mixing well between each egg and beating for one additional minute after the last egg.
  5. Next, add the flour and the buttermilk, alternating between the two as you add, beginning and ending with the flour. Mix until combined, careful not to over mix!
  6. Distribute the batter amongst the cupcake liners. Then spoon a heaping teaspoon of the blackberry jam in the center of the cupcake batter. Swirl the jam around using a toothpick.
  7. Bake for about 17 – 20 minutes, or until a light golden brown and the tops spring back when gently pressed upon.
  8. Take out the oven and place on baking rack. Allow them to cool completely.

Make the Frosting:

  1. In an electric mixer, beat the butter on medium speed until smooth and cream.
  2. Add in the powdered sugar, one cup at a time.
  3. After the sugar is completely mixed in, add in the salt, heavy cream and lime zest. Beat well until desired consistency is achieved.


  1. Fit a piping bag with a large piping tip and fill bag with the frosting.
  2. Frost each cupcake, starting at the edge of the cupcake, working your way to the top to end the swirl.
  3. Take the remaining jam and mix in the water until you’ve reached the desired consistency (not too runny, but a nice syrup consistency).
  4. Drizzle the jam syrup over the frosting. Top with fresh blackberries if desired.
  5. Enjoy!

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