These beautiful, summery cupcakes are sure to catch anyone’s eye! These cupcakes combine tangy limes and sweet strawberries, and are topped with strawberry and lime buttercream frostings swirled together.
Makes 12 cupcakes
Ingredients
Strawberry Lime Cupcakes
1 ½ cups all-purpose flour
¼ tsp salt
¾ tsp baking powder
½ tsp baking soda
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
½ tsp pure vanilla extract
Zest and juice of 2 limes
⅓ cup full-fat buttermilk
3 Tbsp strawberry preserves or jam
⅓ cup fresh strawberries, chopped
Strawberry Buttercream
¾ cup unsalted butter, softened
½ tsp pure vanilla extract
⅓ cup strawberry jam or preserves
2 cups confectioners’ sugar, sifted
Lime Buttercream
¾ cup unsalted butter, softened
2 ¼ tsp lime zest
½ tsp pure vanilla extract
Pinch of salt
2 ½ cups confectioners’ sugar, sifted
3 Tbsp fresh lime juice
1-2 Tbsp whole milk (if needed)
Directions
Strawberry Lime Cupcakes
Preheat oven to 350°F. Line a cupcake pan with paper liners.
In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.
In a large bowl, use an electric mixer to cream together the butter and sugar, beating until light and fluffy. Add the eggs, vanilla, and the lime zest and juice. Beat until well combined.
Add half of the dry ingredients, then the buttermilk, and then the remaining dry ingredients, mixing well after each addition until combined.
In a small bowl, stir together the strawberry preserves and chopped strawberries. Use a rubber spatula to gently fold the strawberry mixture into the batter.
Evenly divide the batter among the cupcake liners, and bake for about 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove the cupcakes from the oven and transfer to a wire rack to cool completely before frosting.
Strawberry Buttercream
In a large bowl, beat the butter on medium-high speed until creamy and smooth. Add the vanilla and strawberry jam, and beat until well combined.
Gradually add in the confectioners' sugar, 1 cup at a time, scraping down the sides of the bowl and beating well after each addition. Beat until the frosting is very fluffy.
Lime Buttercream
In a large bowl, beat the butter on medium-high speed until creamy and smooth. Add the lime zest, vanilla, and salt, and beat until well combined.
Gradually add in the confectioners' sugar, 1 cup at a time, alternating with the lime juice, scraping down the sides of the bowl and beating well after each addition. If the frosting is too thick, add 1-2 tablespoons of whole milk, and beat until the frosting is very fluffy.
Fill a pastry bag with both frostings (keeping the two frostings separate), or use a 2-compartment piping bag, and pipe the frosting on top of the cooled cupcakes. Decorate as desired.