Cherry Limeade Cupcakes

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I’m gonna be honest here- I don’t really care for cherries of any kind. Nor am I a huge citrus fan… So what possessed me to make a cherry limeade cupcake, I’m not sure. I fondly remember trips to Sonic for half price diet cherry limeades with my fabulous college roommate (heeeey Ronnie!), so maybe this was me being nostalgic. Whatever the reason, the result was a fluffy cake with the lightest lime flavor and a sweet maraschino cherry buttercream that will definitely invoke that slushy taste of your childhood.

Ingredients:
Makes about 15 cupcakes
For the cupcakes:
1 1/2 cups flour
1 tsp. baking powder
1/4 tsp. salt
1 stick unsalted butter, room temperature
1 cup sugar
3 large eggs, room temperature
1/2 cup whole milk, room temperature
1 tsp. vanilla extract
3 tbsp lime juice, divided
1 tbsp lime zest
For the frosting:
3 cups powdered sugar
1 stick unsalted butter
1/2 teaspoon almond extract
1/4 cup maraschino cherry juice

Directions:
Preheat oven to 350 degrees Fahrenheit and prepare cupcake tins.
In a medium bowl, whisk together flour, baking powder, and salt; set aside. Using your stand mixer/handheld mixer, cream butter and sugar on medium-high until light and fluffy. Turn speed to low and add lime zest.
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Add in eggs, one at a time, and mix until just blended. Add in vanilla, 2 tablespoons of lime juice and milk and mix for about 30 seconds on low. Slowly add in dry ingredients and mix until just combined. Divide batter evenly among prepared tins. Bake until tops are just dry to the touch, about 18 to 20 minutes. Transfer muffin tin to a cooling rack. Brush remaining 1 tablespoon of lime juice over the top of the cupcake. I like to poke a few holes in them to let the juice soak in!
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While those lovelies are cooling, make your frosting. In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes, until light and fluffy. Add almond extract and cherry juice, then beat on medium speed for another minute or two. So pretty!
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Frost cupcakes as desired and top with a maraschino cherry. Delightful!
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Recipe from I Am Baker

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