Blackberry Lime Cupcakes

Prepare to drool.
These might just be the most mouth watering cupcakes that I have EVER made.

Blackberry Lime Cupcakes!!!  Do I really need to say anything else?

Blackberry Lime Cupcakes
For blackberry jam

• 1⅓ cups blackberries
• ½ cups sugar
• 1 Tablespoon cornstarch

For Cupcakes

• 1½ cups all-purpose flour
• 1½ teaspoon baking powder
• ½ teaspoon salt
• 1 stick unsalted butter, room temperature
• ¾ cup sugar
• zest of a lime
• 1½ teaspoon vanilla extract
• 3 large eggs, room temperature
• ½ cup buttermilk, room temperature
  

 
For the blackberry jam: Combine berries and sugar in saucepan.  Bring to boil.  Reduce heat to simmer and continue to cook until berries break down. 

Use a wooden spoon to push berries through a fine mesh strainer to remove seeds.

Whisk cornstarch into strained mixture and bring to a boil.  Continue to boil for 2 minutes until thick and syrupy.  Remove from heat and allow to cool.  (Jam will continue to thicken as it cools.)

For cake:  Beat sugar and butter together until light and fluffy.

Beat in eggs, lime juice and vanilla.

Mix in dry ingredients and lime zest, alternating with buttermilk.

Scoop batter into prepared cupcake pan.

Place a spoonful of cooled jam in the center of each cupcake and use a knife to swirl.

Bake 24 minutes at 350.  (For jumbo cupcakes.)

Frost with lime buttercream.  Drizzle with more blackberry jam. 

I don't think that I've ever written so little on a blog post but these cupcakes are so good - they've left me speechless.  (Well - almost.)  These are something that you're just going to have to try for yourself.  Enjoy!!

Ciao!

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