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Pepperlane Cupcake
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Cook Time
20 min
Cook Time
20 min
  1. 1 16.25 box white cake mix
  2. 1 cup all purpose flour
  3. 1 cup sugar
  4. 3/4 tsp salt
  5. 1 1/3 cup water
  6. 2 Tbs. canola oil
  7. 1 1/2 tsp. lemon extract
  8. 4 lg. egg whites + 1 cup sour cream
  9. 2 Tbs. fresh lime zest
  10. 3/4 cup Pepperlane Blackberry BUZZ Preserves
For the topping
  1. 1 ½ cups heavy cream
  2. ½ cup sugar
  3. 2 Tbs. fresh lime juice
  4. 1 Tbs. fresh lime zest
  5. Fresh blackberries and lime slices for garnish
  1. Pre-heat oven to 325 degrees.
  2. Place standard size cupcake liners in cupcake tins; about 36.
  3. Wisk together all dry ingredients.
  4. Add the remaining ingredients except preserves, beat until well mixed with a hand mixer; about 2 minutes.
  5. Fill cupcake tins to ¾ full with ice cream scoop.
  6. Bake 18 to 20 minutes.
  7. Cool cupcakes in tins for 5 minutes, then remove and cool completely on a rack.
  8. Fill a pastry bag with the preserves and pipe into cupcakes by inserting a large mouth tip directly into tops, and squeezing the bag until the cupcakes plump with preserves but don’t crack open. That’s “what’s in a Pepperlane cupcake!”
For The Topping Instructions
  1. Whip cream and sugar with hand mixer to stiff peaks.
  2. Add lime juice and zest and whip just to combine.
  3. Pipe topping onto cupcakes, then top each with a blackberry and lime slice;
  4. Chill until ready to serve.
Pepperlane Preserves https://pepperlane.com/