I made this cupcakes to celebrate that I reached 5,000 followers on Instagram! Yayyyyy! I’m so happy that you like what I post, that you prepare and enjoy it. These cupcakes are so yummy! The cupcake itself is lime and then it has a raspberry inside that kind of melt on its own in the oven, and when you bite into it it’s a great contrast with the sweetness of the cupcake. I made them mini sized because, for me, the muffin size is a bit too much sweetness for me to bear. But if you have a serious sweet tooth, then by all means go for it 🙂 The frosting is cream cheese and vanilla bean, but if you can’t get a hold of a vanilla pod, don’t worry and use vanilla essence.
Portions: 12 mini cupcakes
For the cupcakes:
– 45g unsalted butter at room temperature
– 12g vegetable oil
– 90g sugar
– 95g all purpose flour
– 1 egg
– Juice and zest from 1 lime
– 1 tsp baking powder
– 1/4 tsp salt
– 1 tbsp honey
– 25ml milk (it can be skimmed / lactose free)
– 1/4 tsp vanilla essence
– 12 raspberries for the surprise at the center
For the frosting:
– 75g cream cheese at room temperature
– 32g unsalted butter at room temperature
– 250g icing sugar
– 1 vanilla pod or 1 tsp vanilla essence
– 12 raspberries to decorate
1. With a whisk, mix the butter, zest and sugar until it’s well mixed and smooth.2. Add the oil and mix until smooth again. Then go in the eggs, milk, lime juice, vanilla essence and finally the flour. Mix until homogeneous :). Put cupcake paper cases in the mould (if not, they stick!) and we fill them up until a bit under the rim.3. We put in the center the surprise raspberry and we hide it with the batter that surrounds it.4. They go into an oven that’s been pre-heated to 180C for approximately 15min or until a toothpick comes out clean (try at the side, though, there’s a raspberry at the center!). Wait for them to cool down completely while we do the frosting.
5. Split the vanilla pod in half and gently scrape the seeds using the back of a small knife. Don’t throw away the pod because you can use it to flavour milk… yum! Mix the seeds, butter and cream cheese with an electric or stand mixer until it’s very smooth. Remember that the butter and cream cheese must really be soft from being at room temperature.6. Add half the amount of icing sugar through a fine sieve and first roughly mix it before turning on the mixer or you’ll be covered in sugar (#TipOfTheYear) and then turn it on. We do the same with the second half until it’s very homogeneous and lighter in colour.7. Once the cupcake has completely cooled down (if it’s hot it will melt the frosting, or it will slide and fall off it), we put the frosting in a piping bag with a star tip or any you like. For my look, I did a spot in the center and then went around and up the cupcake. Finish with a cute raspberry on top 🙂
I hope you liked it! I remind you that you can find me on Instagram as @cravingsjournal and on Facebook and Pinterest as Cravings Journal so you don’t miss any recipe, and why not, to get some inspiration. Thanks for your support!