Ingredients

• 1 1/4 cups Unbleached White All-Purpose Flour
• 1/4 cup Almond Flour
• 1 cup Sugar
• 1/2 cup Butter
• 1/2 cup Whole Milk
• 2 Eggs
• 2 Tbsp Lime Zest
• 1 Tbsp Lime Extract
• 1 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 12 fresh Raspberries

• 1/2 cup Butter
• 8 oz Cream Cheese
• 5 cups Powdered Sugar
• 1 tbsp Lime Extract
• 1 tbsp Lime Zest optional
• Green Gel Coloring optional

• 12 circular slices of Limes
• 12 fresh Raspberries

Instructions

1. Preheat oven to 350°F. Cream butter and sugar together in a mixing bowl.
2. Add eggs and mix again.
3. Add milk, lime zest and lime extract and mix everything until it’s properly combined with no lumps.
4. In a separate bowl, whisk together the all purpose flour, almond flour, baking powder and baking soda. Dump this dry mixture into the wet mixture and mix until just combined. This will be a thick batter but don't overmix!
5. Pour this batter into cupcake liners. Place a raspberry in the center of each cupcake and add 1 teaspoon of of cupcake batter on top of the raspberries to cover them. Bake for about 20 minutes or until a toothpick comes out clean.
6. Allow these raspberry lime cupcakes to cool down and make the icing. Add the cream cheese, butter, lime zest (optional), gel coloring (optional) and lime extract in a deep bowl and mix everything properly until there are no lumps.
7. Then, start adding powdered sugar while continuing to mix. Start with 1 cup of sugar and work your way up.
8. Frost your cupcakes with this icing and top them off with fresh raspberries and slices of lime.