GF Key Lime Cupcakes with Raspberry Frosting
GF Key Lime Cupcakes with Raspberry Frosting
What I love about GF Key Lime Cupcakes with Raspberry Frosting
How pretty are these little cupcakes? They taste just as good as they look too! The gluten-free, grain-free key lime cupcakes are soft and fluffy; the perfect base for the creamy, mousse-like raspberry frosting. These little beauties take a little bit of extra effort to make but they are worth every minute! They’re the ultimate dessert to share at your summer parties; everyone will absolutely love them! Both the cupcakes and the frosting can be made up to a day in advance and, if there are any leftovers, they keep well in the fridge for up to 4 days.
These little gluten-free, grain-free cupcakes are the perfect thing to bring to a picnic, summer brunch or backyard party. The key lime flavour in the cupcakes comes from the use of both the zest and juice of the key limes and I absolutely love the fruity raspberry frosting on top. The two flavours work really beautifully together. Let’s talk about those garnishes too! Really, they make the whole presentation of the cupcakes. A frozen raspberry and a little slice of key lime finishes them off perfectly. Simple and beautiful.
What you will need to make GF Key Lime Cupcakes with Raspberry Frosting
Here’s a list of ingredients that you will need:
For the cupcakes:
Flour - I used a blend of almond flour and tapioca flour for these cupcakes. I like to keep them both gluten-free and grain-free. Almond flour is lower in carbs too, which I like. Adding a little tapioca flour to the almond flour creates the perfect consistency.
Sour cream - Adding sour cream helps to balance the ph of the batter while also keeping it very moist.
Butter - You want to use unsalted butter for this recipe so that the cupcakes aren’t overly salty. Make sure you’re butter is room temperature so that it’s easy to beat smooth.
Eggs - You will need 2 medium-sized eggs for this recipe.
Sugar - Granulated sugar works best for the process of massaging the lime zest into it and really helping it to release those aromatic oils. I like to use monk fruit sweetener or erythritol to keep these cupcakes sugar-free, but regular sugar or any 1:1 granulated sugar substitute would work fine for this recipe!
Key limes - Key limes are the mini limes that you may have seen in the grocery store. They are often used in desserts or drinks due to their strong lime flavour. They are delicious! The zesting process takes a little patience as you will have to zest about 7 mini tiny limes, but it’s worth it!
Raspberries - I love to garnish these cupcakes with frozen raspberries once their done. If you are serving right away I recommend using frozen raspberries because once they hit the warm air they turn all frosty and pretty. Fresh raspberries will work as well of course.
For the frosting:
Raspberries - The star of the show! You will need about 1 1/2 cups fresh or frozen raspberries for the frosting. The process of blending, straining and simmering the berries takes a little patience, but it is necessary to turn those fresh berries into a thickened jam-like texture. Then, once it is added to the frosting it won’t thin out or change the texture of the frosting too much.
Sugar - Raspberries can be a little tart, so i recommend adding about 1 tbsp of sugar (or sugar substitute) to the pot while you are simmering the berries. This should also help it turn into more of a jam-like texture.
Cream cheese - I love a mixed frosting with both cream cheese AND butter in it. The cream cheese gives it this unique flavour that is very pleasant once mixed with sugar and butter. Make sure that it is fully at room temperature before beating to avoid chunks.
Butter - Again, be sure to use unsalted butter for the frosting. Once mixed with the cream cheese, it creates a super creamy and delicious base for the frosting.
Vanilla - Vanilla extract in frosting is always a must for flavour. You just need 1 tsp. I recommend using pure vanilla extract if you can.
Powdered sugar - Be sure to sift your powdered sugar beforehand as there always seems to be a few hard bits in there. You can use regular powdered sugar or any 1:1 powdered sugar substitute.
Salt - You only need a pinch of salt to help enhance the flavours of the frosting. You want to air on the side of less when it comes to frostings because it can be difficult to adjust if you have over-salted.
I hope you enjoy these as much as I do!
GF Key Lime Cupcakes with Raspberry Frosting
GF Key Lime Cupcakes with Raspberry Frosting
Ingredients
- 2 cups almond flour
- 3/4 cup tapioca flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup + 2 tbsp sour cream, at room temperature
- 1/2 cup unsalted butter, at room temperature
- 2 eggs, at room temperature
- 3/4 cup granulated sugar
- 1 tbsp key lime zest (from about 7 key limes)
- 3 tbsp key lime juice
- frozen raspberries, for garnishing
- key lime slices, for garnishing
- 1 1/2 cups fresh or frozen raspberries
- 1 tbsp granulated sugar
- 8oz cream cheese, at room temperature
- 1/2 cup unsalted butter, at room temperature
- 1 tsp vanilla extract
- 1 cup powdered sugar, sifted
- pinch salt
Instructions
- Make the cupcakes: In a stand mixer or medium-sized mixing bowl, beat the butter until smooth and creamy. Add the sour cream, eggs and lime juice and beat again until combined.
- Add the sugar and zest to a small bowl or plate and massage the zest into the sugar until you have a green-looking sugar. Add it to the batter.
- Add the almond flour, tapioca flour, baking powder, baking soda and salt and mix until just combined.
- Preheat the oven to 350F and line two muffin tins with 18 paper liners.
- Fill the liners about 2/3 - 3/4 of the way full and bake for 17-18 minutes or until a toothpick inserted comes out clean. Let cool completely before frosting.
- Make the frosting: Add the raspberries to a food processor and pulse until they are completely broken down into a "sauce." Put a fine mesh sieve over top of a bowl and gently press the raspberry mixture through until all of the liquid has gone through and only seeds and pulp remain.
- Pour the raspberry juice into a small saucepan, add the sugar and simmer over medium heat until slightly thickened, about 10-15 minutes. Remove from the heat and let cool.
- Add the cream cheese and butter to a stand mixer and whip until smooth and creamy. Add the vanilla, powdered sugar and salt and beat again until combined.
- Add 3 tbsp of the raspberry mixture and mix until you have a pretty pink frosting. Taste and add more, if desired.
- Pipe or spread the frosting onto the cooled cupcakes and top each one with a frozen raspberry and slice of key lime.
- Serve right away or chill until ready to serve. Enjoy!