September 1, 2013

Raspberry Lime Cupcakes #SundaySupper

Is it really September already? Time for summer's last hoorah? Ah well, summer's had a good time of it. Lots of blistering heat, lots of sudden thunderstorms and cloud bursts. I think I'm just about ready for fall. The crisp fall air, the changing leaves, apple picking. Now that I'm no longer in school, fall holds a lot more to look forward to than to dread. Halloween, Thanksgiving, New York Comic Con, NaNoWriMo...

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.
That's okay, though. Because we won't let summer leave without a proper send off, and these cupcakes are the perfect way to do that.

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.
Farewell summer. You were... hot. And sweaty. But nice enough.

Raspberry Lime Cupcakes
Yield: 30 cupcakes

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)

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
Amazing Appetizers and Sides
Enviously Good Entre├ęs
Delicious Desserts
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