KEY LIME & BLACKBERRY CUPCAKES

We celebrated Baby Boy Buell today at Holly's baby shower.  It was so fun with lots of family and friends.  Holly looked beautiful and so happy!  We are so excited to meet Baby Buell next month.  I made cupcakes for the shower and I must say, they turned out pretty darn delicious!!!  A few people asked for the recipe, so here it is!  I changed it a bit from the original after reading all the comments.  I will for sure be making these again!

Key Lime Cupcakes with Blackberry Filling and Frosting

makes 30 cupcakes

1 cup butter, softened
2 cups sugar
3 eggs
2 teaspoon vanilla extract
4 tablespoons key lime juice
zest of two limes
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream

Preheat oven to 350 degrees. Grease or paper-line 30 baking cups.

In a medium bowl combine the flour, baking soda, baking powder, and salt. In a separate mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Add the vanilla, key lime juice and lime zest; mix well. Add the flour mixture to creamed mixture alternately with sour cream (batter will be thick). Fill muffin cups with 1/4 cup of batter. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely.

Blackberry Filling

Seedless blackberry Jam (I used Smuckers) 

Fill an icing bag with the jam, insert the tip into the cupcake about an inch and squirt a little jam inside each cupcake.  Do not squeeze too much into the cupcakes or they will kind of explode.  You do not need a lot.

Blackberry Buttercream

2 sticks butter, softened
1 tsp vanilla extract
1/2 cup seedless blackberry Jam
pinch of salt
6 cups powdered sugar
2-3 tablespoons milk

Beat butter and vanilla until creamy. Mix in blackberry filling and salt. Add powdered sugar 1 cup at a time, beating until combined. Add milk 1 tablespoon at a time until you reach desired consistency.

Original Recipe from Baked Perfection.