Tangy soft lime cupcakes topped with a sweet blackberry cream cheese frosting. These Blackberry Lime Cupcakes are what Spring baking is all about!
I love getting the grocery store circulars this time of year and seeing all of the fabulous deals on berries. Not only do we eat them like candy, but I also love to bake and make homemade jam with them. It also means that it is time for the U-Pick berry farms to open up which is one of our favorite weekend activity.
When blackberries were on sale last week for 88 cents a pint, I bought 2 cases, but only came home with 1 1/2 as my little guy basically ate half a case while during the shopping trip. The berries are so sweet and juicy this year, we can’t seem to get enough.
Before all of the pints were gone, I was able to make these cupcakes, batch of jam and some Blackberry Cinnamon Rolls. Since my kids love PB & J sandwiches, it is more economical for me to make my own jam. Plus, I can regulate the amount of sugar that goes in. Like caramel, making jam is extremely therapeutic and fun to make. If you have never made it before, I urge you to try. A long as you cook it slowly, it is pretty much foolproof. I’ll post a recipe for my favorite jam in a few weeks.
Anyway, back to the cupcakes. If you are looking for the perfect cupcake for Easter or Mother’s Day, this is it. The cake is light and soft, bursting with tangy lime juice and zest flavors. The frosting is a combination of cream cheese and blackberry jam and topped with a plump, juicy blackberry. Between the lime cake and blackberry frosting, your tastebuds will go wild! Enjoy!