Lime and raspberry cupcakes and unbirthdays

scene (416x640)I know too many people who were born in the last three months of the year, October is particularly packed. Lots of people, including the Boy, must be celebrated in such proximity to one another that I decided to throw another unbirthday party. It’s not that I dislike birthdays (quite the opposite, actually), it’s just there are not enough days to celebrate people properly!

The last unbirthday party I threw was mainly for one person, whereas this one was aimed at three people. It is worth noting that anyone can claim an unbirthday – as long as their birthday doesn’t fall on the say that it is celebrated!

I feel as though I’m becoming a bit of an unbirthday expert…



Norman, meanwhile, is an expert unbirthday crasher. He’s got his puppy dog eyes look sorted!

Unbirthdays are a fantastic excuse to gather your friends and over-feed them. Attendees enjoyed a ridiculous amount of sugar, and were bombarded with flowers, lollies, bunting and bright colours.


Each guest was asked to bring a bag of lollies, which were dotted across the table in glass tumblers donated by Equator homes. They looked beautiful, despite not being used as tumblers usually are.

I also made use of Penny Lane Studio’s gorgeous cake bunting. I am honestly in love with these toppers, they add a touch of class to any cake! These bunting and more can be found on Etsy, here.

standsRaspberry and lime cupcakes made a whimsical addition to the party spread – they are perfect as the weather warms up because of the delicious Summery flavours that burst out of each bite.

For the lime flavour I used a Lime Shrub from Currong Comestibles. A shrub is a sour, vinegar-based cordial. The lime extract is sourced from wild Australian limes, which I absolutely love! Normal cordial can be substituted if you can’t get your hands on shrub (although I recommend you look for it here!)


Lime and raspberry cupcakes


  • 100g butter
  • 3/4 cup sugar
  • 2 eggs
  • 1 1/2 cups plain flour
  • 1 1/2 tsp bicarb
  • 1/2 cup raspberry yoghurt
  • 1/4 cup lime shrub
  • 1/2 cup frozen raspberries

  • 60g cream cheese
  • 2 cups icing sugar
  • 1 1/2 tbsp lime shrub

Preheat your oven to 180°C and grease a 12 cup muffin tin.
Cream together the butter and sugar until pale and creamy. Add in the eggs, beating gradually until they are combined. Pop the bicarb and flour into the mixture now, and give it a good mix to ensure that there are no lumps.

The mixture should be quite dry at the moment, so add in your wet ingredients, the yoghurt and shrub, now! Mix until combined and spoon the batter into your prepared tins.

raspbsNow you’re wondering what to do with the frozen raspberries, right? Grab those raspberries and poke two or three into the centre of each cupcake. You don’t need to clump them all in the middle, spread them out so that each bite is a surprise! Smooth over the holes created by the raspberries, then pop those babies in the oven!

readyBake for 25-28 minutes. These cupcakes are dense and layered with flavour, so they need a little longer in the oven than most cupcakes. Be patient, they’re worth the wait.

When the cupcakes come out of the oven, transfer them to a cooling rack, but be gentle because they’re a little fragile at this stage.

tearWhile they’re cooling start your buttercream by creaming together half of the icing sugar and the cream cheese. The cream cheese complements the lime perfectly because of its cool, almost citrus-y notes. Add in the rest of the icing sugar and the shrub. If you think it’s a bit too thick, thin it out with a teaspoon or two of water – add them in slowly and use your judgement to gauge the best consistency for your icing.



Serve with crisp, cold, mint and berry water for the perfect Summery afternoon treat!





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