Greek Yogurt and Lime Cupcakes with Berries Jam and Cream Cheese Frosting

Hello everybody, hope you're having an amazing day today. Today, we're going to make a distinctive dish, Greek Yogurt and Lime Cupcakes with Berries Jam and Cream Cheese Frosting. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

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As for the number of servings that can be served to make Greek Yogurt and Lime Cupcakes with Berries Jam and Cream Cheese Frosting is 6 regular cupcakes (or 9 mini). So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Greek Yogurt and Lime Cupcakes with Berries Jam and Cream Cheese Frosting estimated approx 1hr30mins.

To get started with this recipe, we must prepare a few ingredients. You can cook Greek Yogurt and Lime Cupcakes with Berries Jam and Cream Cheese Frosting using 19 ingredients and 10 steps. Here is how you cook it.

Cute cupcakes with delicious cream cheese frosting and a surprise in the middle!

Ingredients and spices that need to be Take to make Greek Yogurt and Lime Cupcakes with Berries Jam and Cream Cheese Frosting:

1. Lime and Greek Yogurt Cupcakes
2. 90 g All-purpose flour
3. 80 g White Sugar
4. 75 g Butter
5. 1 Egg
6. 60 ml Greek yogurt
7. 1/2 tsp. Baking powder
8. 1/8 tsp. Baking soda
9. 1/4 tsp. Salt
10. 1 tsp. lime zest
11. Berries Jam
12. 150 g Fresh or frozen raspberries, strawberries, boysenberries combined
13. 15 g Sugar
14. 10 ml Lime juice
15. Cream Cheese Frosting
16. 150 g Cream cheese room temp or about 10 minutes out the refrigerator
17. 75 g Butter softened
18. 75 g Powdered sugar sifted
19. Zest of 1 lime

Steps to make to make Greek Yogurt and Lime Cupcakes with Berries Jam and Cream Cheese Frosting

1. Preheat oven to 350°F / 175°C.
2. Sift flour, baking powder, lime zest, baking soda and salt. Set aside.
3. In the bowl of a stand mixer fitted with the flat beater, beat butter at medium-high speed for about 5 minutes or until pale and fluffy. Add sugar and continue beating a few minutes until creamy.
4. Add egg and continue beating.
5. Add half of the flour mixture and beat to incorporate, then add the greek yogurt and then the remaining flour. Scrape down the sides of the bowl and beat on low speed until smooth.
6. Divide the mixture evenly into cupcake pan filling each cupcake liner to the edge (use an ice cream scoop to transfer the batter into the cupcake liner or weigh 50-53g per large cupcake liner).
7. Bake for 18 minutes or until just beginning to brown on top. Remove from oven and let cool completely on a rack.
8. Berries Jam:
   1. Mix all ingredients in a saucepan and cook at medium high temperature until it boils. Whisk constantly.
   2. Cook at slow temperature 10 minutes more.
   3. Let cool. Set aside.
9. Cream Cheese Frosting:
   1. Beat butter until pale and fluffy.
   2. Add powdered sugar. Beat at medium speed about 4-6 minutes.
   3. Add cream cheese and lime zest, beat for 1 minute.
10. Decorate the cupcakes: make a little hole in the center of each cupcake using a round tip and fill it with the cooled berries jam; then spoon the cream cheese frosting into a piping bag with a star nozzle and pipe the frosting using a spiraling motion onto the cupcakes in a large swirl.

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