I once made similar cupcakes for a friend’s baby shower she was hosting. Since they knew she was having a girl, I wanted them to be pink, so I added strawberry puree to the lemon curd, and they ended up as a pretty strawberry lemonade cupcake. I wanted to make them again today, but the limes were a better price than the lemons, so I decided to make them a raspberry lime flavor.
Although these are a bit of work, they are so worth it. If you make them for your kids, you will be the most popular person in the family (not the you weren’t already).
Each cupcake is filled with a pool of raspberry limeade curd, and topped with a frosting made with whipped cream and more of the curd. Take your time making them, and have fun.
Oh, and one more thing: these freeze really well, so you can make them and not have to eat them all at once.
raspberry lime cloud cupcakes
1 1/3 cup unbleached, all-purpose flour
1 2/4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 stick unsalted, room temperature butter
1 cup granulated sugar
1 teaspoon vanilla
zest of 2 limes
3/4 cup sour cream
1/2 cup milk
juice of 2 limes
raspberry lime curd (recipe follows)
raspberry lime cloud frosting (recipe follows)
1. Preheat oven to 350 degrees. Line 2 muffin tins with paper liners (enough for 18 cupcakes). In a small bowl, whisk together flour, baking powder, baking soda, and salt.
2. In a large bowl, cream together butter and sugar until light and fluffy. Add in eggs, one at a time, beating well after each addition. Mix in the vanilla and zest. Slowly add in one third of the dry ingredients, and mix until just incorporated. Add in lime juice and one half of the milk and sour cream. Continue alternating with the dry and wet ingredients, ending with the dry. Mix until just incorporated.
3. Using a standard sized ice cream scoop (or a 1/3 cup measuring cup), fill in the paper liners with batter. Bake for 20-25 minutes, or until golden brown.
4. When cupcakes are cool, use a melon baller to remove a small amount of cake from the top of each cupcake. Fill with raspberry lime curd.
5. Fill a large pastry bag (or zip-loc bag) fitted with a star tip or round tip (or just cut off the end of the bag) with frosting. Pipe frosting on the top of each cupcake. Serve immediately or freeze for later.
raspberry lime curd
1 cup frozen raspberries, defrosted (after they’re defrosted, they look like about 1/4 cup)
zest of 4 limes
5 tablespoons unsalted butter
1 cup granulated sugar
3 large eggs
1/3 cup lime juice (from about 4-5 limes)
pinch of salt
1. Press raspberries through a fine sieve to extract all the pulp. Set aside.
2. In a medium sized bowl, use an electric mixer to cream together zest, butter, and sugar. Incorporate eggs one at a time and mix until smooth. Add in raspberry pulp, lime juice and salt. Mixture will be curdled. Don’t freak out!
2. Pour mixture into a large saucepan and cook over low heat, stirring constantly, for about 10 minutes. Raspberry lime curd will come together and thicken. When it is thick enough to coat the back of a wooden spoon, remove from heat. Strain through a fine sieve into a glass bowl and allow to cool. Refrigerate or freeze until you need it.
raspberry lime cloud frosting
1 cup plus 1 tablespoon confectioner’s sugar
1/2 cup cold raspberry lime curd (recipe follows)
1 1/2 cups (250mL) heavy cream
1 teaspoon lime zest
1. In a small bowl, whisk together confectioner’s sugar and raspberry lime curd.
2. In another bowl, beat the cream on high until stiff peaks form.
3. Fold the two mixtures and lime zest together until smooth, being careful not to deflate the whipped cream. If mixture becomes too smooth, you can whir it around with the mixer to fluff it up.