Is it weird that it kind of makes sense that fall is an epically nerdy season?
I've been in full NYCC mode putting together my cosplay, so I kind of missed the fact that summer is drawing to a close. When someone mentioned to me that I would have a 4 day weekend because I took Friday off, I was very confused. It took me longer than I care to admit to realize that Monday was Labor Day.
This week's #SundaySupper, hosted by DB of Crazy Foodie Stunts, is all about that last big barbecue of the season, the Labor Day weekend barbecue. And when you're celebrating the last summer weekend, you want a super summery dessert, so you can end with it with a bang.
These Raspberry Lime Cupcakes are like summer in a handheld dessert. Tart, but sweet, bright and fresh. I basically just adapted my Birthday Cake Cupcakes, added in some raspberries and lime zest, and ended up with a simple, tasty cake.
But the frosting is the real star. Oh the frosting. Put it on carboard and I'd eat it. It's like a sweet and sour candy: super sweet, but also very tart, with the bright raspberry flavor in the background. It tastes like a carnival.
Raspberry Lime Cupcakes
Yield: 30 cupcakes
Ingredients
For the cupcakes
2½ cups plus 1 tbsp. flour, divided
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1½ cups sugar
1 cup unsalted butter, softened
3 eggs
¾ cup sour cream
1 tsp. lime zest
½ tsp. vanilla extract
½ cup milk
1 pint fresh raspberries
For the frosting:
¾ cup unsalted butter, softened
½ tsp. lime zest
4 cups powdered sugar
¼ cup lime juice
Scant 1/8 tsp. raspberry extract
Food coloring (optional)
Directions
For the cupcakes: Preheat the oven to 350 degrees. In a medium mixing bowl, mix together 2½ cups flour, baking powder, baking soda, and sale. In the bowl of a stand mixer, or in a large mixing bowl with electric beaters, beat the butter and sugar together at medium speed until fluffy. Add the eggs, beating well after each addition. Add the vanilla, zest, and sour cream, and mix until fully combined. Fold in half of the flour mixture. Mix in the milk and then the other half of the flour mixture. Beat until smooth, scraping down the sides of the bowl as necessary. Toss the raspberries with the remaining 1 tbsp. flour, then gently fold them into the batter.
Line a muffin tin with paper liners. Fill about ⅔ of the way (about 2 tbsp.) with batter. Bake 15-20 minutes, until an inserted toothpick comes our clean. Cool completely on wire racks.
For the frosting: In a large bowl with electric beaters, beat the butter and zest on medium speed until smooth. Reduce the speed to low, and gradually add the powdered sugar. Add the lime juice and raspberry extract, and continue to beat on low until just incorporated. Increase the speed to high and whip until light and fluffy. Color as desired.
Recipe by Kim
Celebrate Labor Day with the rest of the #SundaySupper team:
Refreshing Drinks
- Hibiscus Flower Margaritas from La Cocina de Leslie
- Cherry Bourbon Lemonade from The Girl In The Little Red Kitchen
- Mint Sweet Tea from Supper for a Steal
- Pineapple soda floats from Healthy. Delicious.
- Hatch, Chive & Chevre Figs from Shockingly Delicious
- Grilled Corn Salad with Honey-Lime Dressing from girlichef
- Cucumber Cups from Hezzi-D's Books and Cooks
- Oven Roasted Corn on the Cob from The urban Mrs
- Stuffed Baby Sweet Pepper from Country Girl In The Village
- Peach Salsa Nachos from Mama's Blissful Bites
- Grilled Peach Salad from Curious Cuisiniere
- Caramelized Onion Relish from What Smells So Good?
- Strawberry and Chicken Pasta Salad from Peanut Butter and Peppers
- Chorizo and Cheese Jalapeno Poppers from I Run For Wine
- Spiced Honey Peach Muffins from Mess Makes Food
- Spicy Bacon Popcorn from Nik Snacks
- Sausage Rolls from Food Lust People Love
- Deviled Eggs Stuffed With Garlic Guacamole from Sue's Nutrition Buzz
- Tortellini Caprese Salad from Webicurean
- Grilled Swordfish Kabobs with Sun-Dried Tomato & Olive Salsa from La Bella Vita Cucina
- Grilled Teriyaki Chicken Skewers with Homemade Teriyaki from Juanita's Cocina
- Beer Brined BBQ Chicken from Jane's Adventures in Dinner
- Kansas City Barbecued Spare Ribs from The Texan New Yorker
- Grilled Italian Turkey Burgers from Table for Seven
- Red Wine Burgers with Caramelized Onion and Goat Cheese from Neighborfood
- Red, White & Blue Spicy Burgers from Daily Dish Recipes
- Deluxe Pizza Burgers from Foxes Love Lemons
- Stir-Fry Rice with Turkey Bacon and Eggs from Basic N Delicious
- Grilled Herb Shrimp with Chimichurri Sauce from Magnolia Days
- Tropical Shrimp Kabobs from Cindy's Recipes and Writings
- Spicy Sea Scallop Skewers with Mint Yoghurt Sauce from Soni's Food
- Proscuitto & Spinach Macaroni and Cheese from Family Foodie
- Old-Fashioned Pineapple Up-Side-Down Cake from The Foodie Army Wife
- Egg Free Chocolate Mousse from That Skinny Chick Can Bake
- Fresh Raspberry Bran Muffins from Killer Bunnies, Inc
- Peach Cheesecake Crumb Bars from Chocolate Moosey
- Peanut Butter Cream Pie with a Pretzel Crust from Cookin' Mimi
- S'mores Brownies from Alida's Kitchen
- Ice Cream Granola Truffles from Vintage Kitchen Notes
- Strawberries with Red Wine Reduction and Whipped Cream from Crazy Foodie Stunts
- Peach Kuchen {#Dairyfree} from The Not So Cheesy Kitchen
- Raspberry Lime Cupcakes from Treats & Trinkets
- Summer Berry Chocolate Cake from Happy Baking Days
- Peanut Butter Vegan Dreams from NinjaBaking.com
- Red, White & Blue Jello Parfaits from In The Kitchen With KP
- Moistest Ever White Chocolate Pound Cake with Fresh Orange Glaze from Eat, Move, Shine
- Caramel Brownies from Pies and Plots
- Red, White & Blue Greek Yogurt Cheesecake Dip Trio from Cupcakes & Kale Chips
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.
