These Blueberry Key Lime Cupcakes are pure heaven! Soft, delicious cupcakes made with key lime zest for a beautiful citrus flavor and topped with blueberry cream cheese frosting that’s made with fresh blueberry syrup.
Seriously, I hear angels sing when I look at these cupcakes. But when I take a bite, that’s where they hit the high note!
Key lime and fresh blueberry flavors are so nice together and just perfect for spring. I love making blueberry muffins with an addition of fresh key limes. But it’s not just blueberries that lime compliments, try adding it to strawberry, raspberry and of course, coconut treats.
Any spring events you have coming up, definitely whip up some of these cupcakes. Spring break, Easter, Mother’s Day, all perfect reasons to treat your family to a sweet delight.
INGREDIENTS:
Cupcakes:
4 egg whites, room temperature
1 cup of white granulated sugar
1 tsp vanilla extract
½ cup of vegetable oil
2 cups of flour
1 tsp baking powder
½ tsp baking soda
⅛ tsp salt
1 cup of buttermilk
Zest of 3 key limes
Blueberry Sauce:
½ pint blueberries
½ cup sugar
1 tsp lemon juice
Frosting:
8 oz cream cheese, room temperature
½ cup of butter, room temperature
2 Tbsp blueberry sauce
1½ cup powder sugar
INSTRUCTIONS:
Blueberry Sauce:
- Step 1
Add blueberries into a small sauce pot, heating over medium heat.
- Step 2
Add lemon juice and sugar. Stir well.
- Step 3
Add lemon juice and sugar. Stir well.
- Step 4
Cover (leaving a crack for the steam to escape) and cook for about 15 minutes, stirring often. (Watch it closely, it may over-run.)
- Step 5
Strain off some juice (about 3 Tbsp) for topping the cupcakes and puree the rest in a blender.
Cupcakes:
- Step 6
Preheat the oven to 350 and line a muffin pan with cupcake liners.
- Step 7
Sift flour, baking soda, salt and baking powder together and set aside.
- Step 8
Make sure your other ingredients are ready.
- Step 9
In a bowl of an electric mixer (use paddle attachment), beat egg whites for a few seconds and slowly start pouring in sugar. Beat for 3-4 minutes, until white and fluffy.
- Step 10
Start pouring in oil, slowly, as the eggs are still beating on medium-high.
- Step 11
Add vanilla and lower the speed to low.
- Step 12
Alternating, add flour mixture and buttermilk in two parts. Mix until just combined.
- Step 13
Add key lime zest. Make sure to scrape sides and bottom of the bowl and mix until all incorporated.
- Step 14
Divide batter among the cupcake cups, filling them about ⅔ of the day.
- Step 15
Bake for 18-20 minutes.
- Step 16
Cool completely before frosting!
Frosting:
- Step 17
Beat butter and cream cheese together, on medium-high speed, until smooth, 1-2 minutes.
- Step 18
Lower the speed to low and beat in powder sugar and blueberry sauce.
- Step 19
Turn up the speed back to medium-high and beat for about 3-4 minutes, until the frosting is light, smooth and fluffy.
- Step 20
Frost the cupcakes and drizzle blueberry sauce that you’ve set aside on each cupcake.
