These cupcakes are zesty and punched with citrus flavor. Perfectly tart, these cupcakes are filled with raspberry coulis and topped with lime buttercream.
Have you ever had a cupcake that tart and perfectly sweet all at the same time? This cupcake accomplishes just that. A light lime cupcake base with a smooth, easy-to-make raspberry coulis filling, and a light lime buttercream.
The Cake Base
This cake base is light and airy. It is important to use the lime zest in this recipe because it really helps the limey (Idk if that’s a word….) flavor punch through. It perfectly balances with the raspberry coulis and the lime buttercream.
What is Coulis?
Coulis is similar to a jam or jelly. Unlike your average run of the mill jam, it is smoother, creamier, and less sweet. Coulis is creamy because it is pureed in the blender and food processor so that the fruit is completely broken down. The smooth texture also helps make it much easier for you to remove the seeds and all of the stubborn parts of the fruit that will not break down in the blender. There is still an addition of sugar, but it is much smaller than if you were to make a typical fruit preserve. The smaller amount of sugar helps to highlight the flavor of the fruit without taking away from the natural flavor of the fruit. You can make a coulis with many different types of berries, but for this recipe, I will be using raspberries.When you make a coulis, it will be thinner than the average jam. This is okay and normal. This adds to the texture of the coulis and makes it even more delicious. It’s so delicious that my siblings even fight over who gets to lick the bowl.
Making coulis is an easy 3 step process. All you need to do is; 1. Place all of the ingredients in a saucepan; 2. Boil down the raspberry mixture while you stir it; and 3. Blend the coulis in the food processor and strain out the seeds. It’s totally doable and you will have a delicious filling as a result.
Fresh VS. Frozen
The choice to use fresh or frozen raspberries in the coulis is really up to you. Because the coulis is cooked, there are not going to be any major textural differences between using fresh or frozen berries. Both will also give you about the same result flavor wise as well. Use what you have on hand.
Most berries hold up incredibly well in the freezer and you can not tell the difference in cooked sauces. There are other fruits that I would recommend using fresh instead of frozen, except for specially developed recipes but raspberries are perfect for this recipe either way.
The Lime Buttercream
This buttercream is airy, tart and perfectly sweet all at the same time. The lime zest really gets a chance to shine in this buttercream and is perfect with or without the cake. It is important that you use room temperature butter when you make a buttercream, this ensures that the buttercream will mix properly and there will not be any chunks of left in the frosting. Room temperature butter is perfect when you can easily make an indent with your finger yet it remains cool to touch.
When you make a buttercream make sure to whip it until it is light and creamy. This not only results in a smooth, silky texture but also helps the frosting incorporate air. What’s not to love about a buttercream?
Raspberry Lime Cupcakes
- 1 Cup All-purpose Flour (130g)
- 1/4 Cup Cornstarch (32g)
- 1 Cup Sugar (207g)
- 1 1/2 Tsp Baking Powder
- 1/2 Tsp Salt
- 1 1/2 Tsp Lime Zest (About two limes)
- 1/2 Tsp Pure Vanilla Extract
- 1/2 Cup Milk
- 1/4 Cup Vegetable Oil
- 1 egg
- 2 Tbsp Lime Juice (About two limes)
- 6 Tbsp Water
- 2 Cups Raspberries (200g)
- 2 Tbsp Sugar (26g)
- 2 Tbsp Lemon Juice
- 1/2 Cup Butter (Room temperature)
- 3 Tsp Lime Zest (About three limes)
- 1/4 Cup Lime Juice (About 3 limes)
- 1/2 Tsp Salt
- 3 1/2 Cups Powdered Sugar (435g)
- Place the flour, cornstarch, sugar, lime zest, baking powder, and salt in a bowl and mix until fully combined.
- In another bowl, add the vanilla, milk, oil, and the egg. Stir to combine. Pour the milk mixture into the flour mixture.
- Mix in the lime juice and the water into the batter.
- Scoop the cupcake batter into a muffin tin lined with cupcake liners. Bake at 325F for 18-21 minutes or until a toothpick comes out clean.
- Put the raspberries, sugar, and lemon juice in a saucepan and place on medium heat. Let the mixture reduce, stirring every minute or so for about five minutes. The berries will break down and reduce slightly.
- Place the hot berry mixture in a blender or food processor. Blend on medium speed for one to two minutes, taking off the lid as necessary to relieve pressure.
- Press the coulis through a sieve to remove the seeds. Allow the mixture to cool in a bowl.
- Cream the butter until it is light and fluffy. Add the lime zest, lime juice, and salt. Mix until fully incorporated.
- Slowly add the powdered sugar 1/2 cup at a time. Mix on high speed for 5 minutes or until the buttercream is light and airy.
- Cut a hole in the middle of each cupcake and fill it with the raspberry coulis. Pipe the buttercream on top. Drizzle the remaining coulis over the top.
- My cupcake base is adapted from Life Love and Sugar’s Moist Vanilla Cupcake
- The cupcakes will keep in an airtight container in the refrigerator for up to 3 days.