The Story:
A few weeks ago I made this amazing Raspberry Key Lime Pie and it was beautiful and delicious. It was a Costco makeover and I was obsessed. I ate almost half the pie myself…over a period of a week, so it wasn’t too awful. But still, it was just so good and all I wanted was to eat more pie. So I made a cupcake with the same flavor combo to fill my craving.
Raspberry Lime Cupcakes
Ingredients
Raspberry Lime Cake:
- 1 box white cake mix
- 1/3 C. oil
- 2 egg whites
- 2 eggs
- 3/4 C. buttermilk or milk
- zest of 2 limes
- 1/4 C. lime juice
- 1/2 C. sour cream
- 1 cup raspberries fresh or frozen
Lime Whipped Cream:
- 8 oz. cream cheese
- 1 C. powdered sugar
- 1 pint 2 Cups heavy whipping cream
- 2-3 tsp. lime flavored gelatin jello powder
Instructions
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1. Preheat oven to 350 degrees and line pans with cupcake liners
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2. Sift cake mix into a small bowl and set aside.
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3. In a large bowl combine oil, egg whites, eggs, buttermilk, zest, lime juice and sour cream until smooth.
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4. Stir in cake mix.
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5. Fold in raspberries.
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6. Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife come out clean.
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7. Let cool.
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8. Lime Whipped Cream: In a stand mixer with the whisk attachment, whip cream cheese and powdered sugar until smooth. Scrape down bowl as needed. Stream in heavy whipping cream and beat. Add gelatin until you reach your desired flavor/color. Beat until stiff peaks form. (Make sure your bowl was not hot from just washing, or your whipped cream will never stiffen.)
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9. Keep whipped cream in fridge until ready to use. Pipe onto cooled cupcakes and decorate with lime or raspberries.
Danielle @ TheBestDessertRecipes.com says
These cupcakes look absolutely amazing!
Bill says
Hi Lizzy!
Can’t wait to make these, but have to change raspberries to blackberries, as just cant stand raspberries.
How many cupcakes does this recipe make?
You have a typo in direction step 4
Lizzy Mae Early says
Thanks for catching the typo! The recipe makes between 20-24 cupcakes depending on how large you make them!
amanda says
these sound fabulous, can’t wait to try. do you think I could use a lime creamed liquor in place of the milk for an adult twist?
Lizzy Mae Early says
I wouldn’t replace all the milk with liquor because the milk adds a lot of moisture where are alcohol doesn’t do as good of a job.
Sarah says
they look lovely!! I could eat off the screen:-)
Toni says
Would you think Key Lime Juice would be ok?
Lizzy Mae Early says
For the cake? Yes, of course!
dianna says
Can’t wait to try the frosting……sounds so yummy!
Elizabeth @ Confessions of a Baking Queen says
Beautiful combination, must try it!!
Dene' Swearingen says
Do you chop or puree your raspberries? I made these last night and folded in whole raspberries…the area around them was pretty soggy…I think too much water content in the berries in one spot.
Also can you tell me approx how many minutes you beat the whipping cream for the icing? I am not sure I am beating long enough but I am afraid I will overbeat. I love the taste of this icing its so light and not too sweet!
Lizzy Mae Early says
I used whole raspberries, but my berries weren’t too big. I know some can get HUGE and then yes, there can be a ring of extra moisture around the berries. Just make sure to bake them long enough. Mmm… as far as whipping time, it’s hard to say because it all depends on the temperature of your kitchen. I beat mine for probably 2 minutes on HIGH with my kitchen aid. Beat until it’s stiff, so that you can poke a finger mark into the whipped cream and it won’t sink back in.
Jessica says
HI,
these look AMAZING!
I havce a quick question for you, how do you stabilize the creamcheese and the cream so that they can be room tempoerature?
is there any way to make them stand some hot weather?
thanks 🙂
Jessica
Lizzy Mae Early says
I don’t quite understand the first question. But A lot of people will use unflavored bloomed gelatin in their whipped cream toppings to stabilize them. You can get little packets in the store and then you need to get it warm/hot before using it. There are a bunch of places to read about it online! I hope that helps!
Barb says
Hi Lizzy, Just bought your cookbook and it’s the GREATEST!!!!! Will there be a #2..Hope so!!!! Barb
Lizzy Mae Early says
Oh yes! Many more to come!
Maria says
I love your recipes but I have noticed some of your icings you use gelatin powder for flavor/color. We do not use gelatin in our diet–would it be possible to substitute unsweetened Kool-Aid mix?
Lizzy Mae Early says
yes, but add just a little at a time until the taste is right!
Charis says
Kind of random, but I’m wanting to make a vanilla cupcake that has similarities to angel food, without it being strictly angel food. If I added a little more egg whites , whipped them, and added some cream of tartar.. I’m thinking it might work..any suggestions? 🙂
Lizzy Mae Early says
Only add whites, no yolks. But it will just be a very vanilla cupcake, angel food is a whole other beast. I would whip your egg whites to stiff peaks. Then fold them into your batter. Don’t use any sour cream. Only milk for your liquid. Good luck!
Charis says
Will do! Thank you!
Arianna H.B. says
can you really taste the cream cheese in the frosting? I don’t really like cream cheese.
Lizzy Mae Early says
Hm, sorta yeah. The cream cheese helps to stabilize the frosting so it’s still whipped cream but doesn’t melt. You can try using bloomed gelatin to stabilize it instead!
Arianna H.B. says
would it work if I mixed the gelatin powder into a can of Duncan Hines Cream Cheese Frosting?
Lizzy Mae Early says
Yeah! You can mix the gelatin into any vanilla buttercream. You just won’t get the “whipped cream” texture.
Misty says
Lizzy,
Quick question for you.. I am making the Andes Mint cupcakes for a bake sale at work along with these. I am in Georgia. It is an all day event but inside the office. Do you think they will be ok being out this long and not in the fridge? Was a little concerned since both have cream cheese. Don’t want the icing to get runny 🙂
Lizzy Mae Early says
It should be totally fine!
Arianna H.B. says
can you use “I can’t believe it’s not butter”, in place of butter, without it effecting the cupcakes?
Lizzy Mae Early says
Honestly, I do not know, sorry! google using it in baking and see what other people say about it!
Rose says
I use it almost all of the time, and the cupcakes still turn out pretty good 🙂
Jennifer Lopez says
I’m trying to bake a regular white cake mix, I want to add the sour cream , vanilla extract and the simple other stuff that’s mixed in with it but I don’t know how much to add to it or the ingredients the recipe calls for it . HELP!
Lizzy Mae Early says
You want to make just a basic white cake?
4 egg whites OR 3 regular eggs
1/3 C. melted butter or oil
3/4 C. buttermilk/milk
3/4 C. sour cream
1 Tbsp. vanilla extract
Hope that helps!
Jennifer Lopez says
That helps so much, thank you. Quick question which is better for cakes, buttermilk or milk? Is there a difference in consistency?
Lizzy Mae Early says
I always use buttermilk! It’s thicker and a little tart, so it helps to keep the cake not too sweet
Alyssa says
Hi lizzy!!
Could you make this recipe into whoopie pies? If so how many would the recipe make?
Thanks!
Lizzy Mae Early says
Yes! Only add 2 eggs and 1/2 C. butter to the cake mix for the cookies (plus raspberries) and it will make about 12-14 whoopie pies!
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Heidi Prince says
Will this bake ok if I don’t add the raspberries at all?? Just looking for a lime or key lime flavor.