Cherry Limeade Cupcakes

05.14.2014

I’ll admit it, I’m obsessed with cherries lately. I think this is the third cherry post within a week. But really who could complain about that, right? Cherries are one of my favorite fruits. They always remind me of the beach because I always take along a bag of cherries to snack on (and licorice and a bag of potato chips that always ends up getting full of sand). These, I wouldn’t recommend taking them too the beach, too risky. No one wants a sandy cupcake or melted frosting. But, they are perfect for a summer party. Maybe I’m making all these cherry posts because they remind me of summer and yet where I live it still hasn’t felt anything like summer (mid 40’s just isn’t cutting it for me). These cupcakes however, are making it feel like a nice summer day around here.

Cherry Limeade Cupcakes | Cooking Classy

I love how these are full of fresh lime flavor, thanks to their generous amount of fresh lime zest, a bit of fresh lime juice and a simple lime syrup glaze which is brushed along the tops of the freshly baked cupcakes. The frosting screams cherry, not only with it’s color but with the sweet flavor of the maraschino cherry juice mixed in. And of course these couldn’t be cherry limeade cupcakes unless they were finished atop with a cherry. Who could resist them?

Cherry Limeade Cupcakes | Cooking ClassyCherry Limeade Cupcakes | Cooking Classy Cherry Limeade Cupcakes | Cooking Classy

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Cherry Limeade Cupcakes

Yield: 12 cupcakes

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 2 hours

Ingredients

  • 3/4 cup all-purpose flour
  • 3/4 cup cake flour
  • 1 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup + 2 Tbsp granulated sugar
  • 1 Tbsp lime zest
  • 1/2 cup unsalted butter , softened
  • 1 large egg
  • 2 large egg whites
  • 1/2 tsp vanilla extract
  • 1/4 cup + 3 Tbsp buttermilk
  • 1 1/2 Tbsp fresh lime juice

Simple Syrup

  • 1 Tbsp fresh lime juice
  • 1 Tbsp granulted sugar

Frosting and topping

  • 3/4 cup butter (I used 1/2 cup unsalted and 1/4 cup salted)
  • 2 1/2 - 2 3/4 cup powdered sugar
  • Few drops red food coloring (optional)
  • 3 Tbsp maraschino cherry juice
  • 12 maraschino cherries , lime slices and sugar crystal sprinkles

Instructions

  1. Preheat oven to 350 degrees. Sift all-purpose flour and cake flour into a mixing bowl. Add baking powder, baking soda and salt and whisk 20 seconds, set aside.
  2. In a food processor, pulse together 3/4 cup + 2 Tbsp granulated sugar with lime zest until finely ground, about 1 minute. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter with lime sugar mixture until pale and fluffy (if you don't have the paddle attachment that constantly scrapes bowl, then occasionally throughout entire mixing process, stop mixer and scrape down sides and bottom of bowl). Mix in egg, then mix in egg whites one at a time, adding in vanilla with second egg white.
  3. In the liquid measuring cup used to measure buttermilk, whisk together buttermilk with lime juice. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with 1/2 of the buttermilk mixture and mixing just until combined after each addition. Divide batter among 12 paper lined muffin cups. Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about 18 - 20 minutes. Remove from oven and allow to cool several minutes in muffin tin, then transfer to a wire rack to cool slightly while preparing simple syrup.
  4. For the simple syrup:
  5. In a small bowl, whisk together 1 Tbsp lime juice with 1 Tbsp granulated sugar until sugar has dissolved. Brush mixture over warm cupcakes (use all of it, I did about 2 light coats over each cupcake). Allow cupcakes to cool completely.
  6. For the frosting:
  7. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until pale and fluffy. Mix in 1/4 cup powdered sugar then mix in maraschino cherry juice and optional red food coloring. With mixer set on low speed, slowly add remaining 2 1/4 cups powdered sugar (add an additional 1/4 as needed to reach desired consistency), then increase mixer to medium and whip until light and fluffy. Pipe or spread over cooled cupcakes, top with each with a maraschino cherry and a lime slice and sprinkle edges with sprinkles if desired.
  8. Recipe Source: Cooking Classy
Cherry Limeade Cupcakes | Cooking ClassyCherry Limeade Cupcakes | Cooking Classy

 

65 comments

  • Shannan: The flavor of the cupcakes were great but did anyone else have issues with the frosting holding up? I’m a pretty decent baker but my frosting melted fairly soon after piping. November 4, 2018 at 10:42am Reply

  • Joli: Do these require refrigeration because of the cherry juice in the frosting? July 16, 2017 at 12:32pm Reply

  • Allie: Hi i was wondering what size piping tip you used for the frosting July 14, 2016 at 2:03pm Reply

  • Sokiemom: Thanks for the fun recipe! The cupcakes were fine until I put the simple syrup on them. Then they became super soggy, and they seemed to turn into the batter again. They tasted OK, but I was really disappointed with the texture after the syrup. Do you have any suggestions on how to change that? I was thinking maybe less syrup? I used all of it like you suggested in the recipe. Thanks! May 31, 2016 at 12:56am Reply

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