Ingredients
Scale
For the cupcakes:
- 1½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup (1 stick / 115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- Zest of 1 lime
- ½ cup whole milk
- ⅓ cup cherry jam or preserves (seedless)
For the lime buttercream:
- ½ cup (1 stick / 115g) unsalted butter, softened
- 2–3 cups (240–360g) powdered sugar
- 2–3 tbsp fresh lime juice
- Zest of 1 lime
- Pinch of salt
- Optional: red gel food coloring or cherry sprinkles for garnish
Instructions
Cupcakes:
- Prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
- Mix dry ingredients: Whisk flour, baking powder, baking soda, and salt.
- Cream butter & sugar: Beat butter and sugar until light and fluffy (~3 min). Add eggs one at a time, then vanilla and lime zest.
- Alternate additions: Add flour mixture in 2 parts, alternating with milk, beginning and ending with flour. Mix just until combined.
- Fill liners halfway with batter. Drop 1 tsp cherry jam into center of each; cover with more batter (don’t overfill).
- Bake 18–20 minutes, until a toothpick comes out clean. Cool completely.
Lime Buttercream:
- Beat butter until creamy.
- Gradually add powdered sugar, lime juice, lime zest, and salt. Beat 2–3 minutes until fluffy. Adjust consistency with more sugar (thicker) or juice (thinner).
- Pipe onto cooled cupcakes. Garnish with extra lime zest, cherry sprinkles, or a tiny maraschino cherry.
💡 Pro Tips:
– Use high-quality seedless cherry jam to avoid pits and ensure smooth swirls.
– For vibrant color, add a drop of red gel food coloring to the frosting.
– Make ahead: Unfrosted cupcakes freeze well for up to 1 month.
Prep Time & Nutrition (per cupcake, makes 12):
Prep Time: 20 min | Cook Time: 20 min | Total Time: 40 min
Servings: 12 | Calories: 240 | Net Carbs: 34g | Fats: 11g | Protein: 3g
Servings: 12 | Calories: 240 | Net Carbs: 34g | Fats: 11g | Protein: 3g