The Lovell Table

These blueberry lime cupcakes are a delicious and unique dessert option! The perfect way to say goodbye to summer and to use up an open jar of jam you have in your fridge. This recipe uses my homemade jam but you can also use store bought jam.

Ingredients

• 1/2 cup milk
• 1 cup of cane sugar
• zest of 2 limes
• 1 cup of butter
• 2 eggs
• 1 teaspoon of vanilla extract
• 1 & 1/2 cups flour
• 1 & 1/2 teaspoons baking powder
• pinch of salt
• juice of 2 limes
• 3 cups powdered sugar
• 8 oz. of cream cheese
• 1 cup blueberry jam

Method

1. Heat oven to 350 degrees
2. In a bowl, whisk together the flour, salt, and baking powder
3. In a separate bowl rub the lime zest into the cane sugar
4. In a stand mixer fitted with a paddle attachment cream together 1/2 cup butter and the zesty cane sugar until combined
5. Add the eggs and vanilla extract to the mixer and mix until combined
6. Alternate adding the flour mixture and milk in batches until your batter forms
7. Scoop the batter into a muffin tin lined with cupcake liners
8. Bake for 20 minutes
9. When the cupcakes have finished baking like cool for 10 minutes
10. Use a fork to poke holes in the tops of the cupcakes
11. Spoon the lime juice over the cupcakes with the cupcakes still in the tin
12. Let sit for 10 more minutes and then remove from the tin
13. Once the cupcakes are cool use an icing tip or knife to carefully scoop out part of the middle of the cupcakes
14. Pipe in blueberry jam to fill the holes (this will take about 3/4 cup of jam)
15. Make the frosting- place the remaining 1/2 cup butter and cream cheese in the stand mixer fitted with the whisk attachment and whisk until combined, add the remaining 3 cups of powdered sugar in batches mixing until combined, add in 1/4 cup of blueberry jam and mix until combined
16. Frost cupcakes