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.
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?
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Cherry Limeade Cupcakes
- 1 Tbsp fresh lime juice
- 1 Tbsp granulted sugar
- 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.
- 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. Scrape down bowl.
- Mix in egg, then mix in egg whites one at a time, adding in vanilla with second egg white. Scrape down bowl.
- 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. Scrapw down bowl and fold batter gently.
- 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.
- For the simple syrup:
- 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.
- For the frosting:
- 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.