Raspberry Limeade Cupcakes

Lime Cake

  • 1-1/2 cup flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4-5 limes, zest (about one cup)
  • 1 stick unsalted butter
  • 1 cup sugar
  • 1 egg
  • 2 egg whites
  • 1 teaspoon vanilla
  • 1 teaspoon lime extract
  • 1/2 cup whole milk
  • 1/4 cup lime juice

Vanilla Buttercream

  • 1/2 c butter flavored Crisco
  • 1/2 c salted butter
  • 1 tsp vanilla
  • 4 cups confectioner’s sugar
  • 2 tbs whole milk/cream

Raspberry Filling

  • Raspberry jam/preserves
  1. Preheat the oven to 350ºF.
  2. In a small bowl, whisk together the flour, baking powder and salt.
  3. In the bowl of your electric mixer, beat the butter until creamy. Add in the sugar and beat on medium speed until the sugar and butter is fluffy. Beat in each egg then add the vanilla, lime extract and lime zest. Add in half of the dry ingredients until combined, then add in the milk and lime juice. Add in the remaining dry ingredients and mix until combined.
  4. Fill the cupcake liners 2/3 of the way. Bake for about 18-20 minutes, or until the tops are set and a toothpick comes out clean.
  5. When cupcakes have cooled, use a knife to carve out a “cone” in the center of each cupcake. Fill with raspberry jam before piping your buttercream.

Vanilla Buttercream

Beat shortening and butter until well mixed. Slowly add in vanilla. One cup at a time, add the confectioners’ sugar, being sure to scrape the sides of the bowl. Gradually add milk and beat until fluffy.

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