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.

raspberries for raspberry lime cupcakes

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!

raspberries for raspberry lime cupcakes

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

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

raspberry lime cupcakes recipe with buttercream frosting and finger lime caviar

Raspberry Lime Cupcakes

Serving Size:
Approx 30-45 minutes, not including backing time


  • ½ cup butter, softened
  • 1 cup shortening
  • 2 cups sugar
  • 4 eggs
  • 2 ¾ cup flour
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • ½ cup half and half
  • ¼ cup heavy cream
  • ¼ cup milk (I used almond milk)
  • 3 tbsp fresh lime juice
  • 2 cups fresh raspberries
  • 2 tbsp flour


  1. Heat oven to 350 degrees.
  2. Mix butter and shortening in stand mixer until fluffy.
  3. Add in sugar, slowly, mixing until thoroughly combined.
  4. Add eggs, one at a time.
  5. Mix dry ingredients together in separate bowl.
  6. Mix creams and milk together in small bowl.
  7. Alternate adding dry mix and liquids to bowl, mixing just until combined.
  8. Add in fresh lime juice.
  9. Sprinkle flour over raspberries in a bowl; cover each berry sufficiently, and then add to the batter, stirring gently. It’s okay if the berries fall apart some.
  10. Immediately fill cupcake liners 2/3 full.
  11. Bake 16-17 minutes.
  12. Remove from cupcake pan. Cool cupcakes fully on wire rack.

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!

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One Comment

  1. I loved these cupcakes. Such a pleasure to taste them at the Melissa’s Produce Dessert contest. The cake was stirred and baked perfectly and I loved the surprise of the raspberries. I too love the Wilton buttercream recipe. Thanks for sharing the recipe.

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