Raspberry Lime Cupcakes Recipe with Finger Lime “Caviar”

Thanks to Melissa’s Produce, I got several pints of gorgeous, fresh raspberries to use to create a holiday party dessert, so I went back to my roots and created an easy but delicious cupcake recipe for Raspberry Lime Cupcakes that I’m sharing below!

First, a few suggestions to help make your cupcakes the hit of the party.

• Pick a flavor profile and use it throughout all the components.
• Keep your butter at room temperature for both the batter and the buttercream.
• Flash-freeze your produce if it’s not 100% fresh, so it retains its flavor, nutrients and consistency.
• Don’t overmix your buttercream! Use a whip attachment to make it fluffy but don’t let it begin to separate.

Raspberry Lime Cupcakes are a burst of spring on a cold winter’s day! You can still find good berries available in December, and their bright red color fits with Christmas party themes. They practically decorate themselves! The tart lime flavor compliments the berries, and if you follow my flour tip (explained below), the berries won’t sink to the bottom, so every bite will have one in it.

If you’re unfamiliar with flash freezing produce, it’s so simple: dry the fruit as much as possible, then lay in a single layer on a cookie sheet. Freeze for about 45-60 minutes. Remove from the tray and store in a big sealed freezer bag until you need them!

When you prepare to use the frozen fruit, you’ll find each berry is separate from the others. Thaw what you need, and dry off any moisture if possible. Place them all in a bowl, sprinkle 1-2 tbsp of flour on top and gently shake and/or mix so each berry is lightly coated in flour. Do this right before you add them to the raspberry lime cupcakes batter, and this will prevent them from sinking to the bottom of each cupcake!

And with that tip in mind, onto the cupcake recipe!

Raspberry Lime Cupcakes with Buttercream Frosting and Finger Lime “Caviar”

Make your favorite buttercream recipe, once your cupcakes are cooled. I use the Wilton Buttercream Recipe, which is incredibly easy. You can find it at the Wilton website, but the basic ingredients are 1/2 cub butter, 1/2 cup shortening, 1 tsp extract (typically, clear vanilla) and 4 cups confectioner’s/powdered sugar. Fluff the butter and shortening, add the extract, and add the sugar in a couple of batches; whip together until proper consistency. Do NOT overwhip, it can break.

After you frost the raspberry lime cupcakes, cut a finger lime in half and gently ‘pop’ the interior flesh onto a plate. (You can do it straight onto the cupcakes, but you’ll likely end up spraying the entire top with too many, and you’ll lose pieces onto your counter! I suggest doing a few in advance on a plate so you don’t waste any of the ‘caviar.’ It’s actually kind of fun!) Place some of the ‘caviar’ onto the top of the cupcake and you’re good to go!