Let the summertime fun begin! These amazing Cherry Limeade Cupcakes are a flavor explosion and beyond moist! Don’t miss all my perfected Cupcake recipes!
Cherry Limeade Cupcakes
This week I am all about baking. Let me get even more specific: baking cupcakes. Wait, I can get even more specific. Baking summertime flavor cupcakes!
There are a few “flavors” that come to mind when I think about the warmth and fun of summer. Drinking a refreshing limeade is one of them!
Secret to Real Cherry Limeade Cupcakes
I have to tell you, this cupcake is heavenly. The crumb is delicate, the texture is soft and the flavor is subtle, yet bold.
Well, that makes no sense. It’s subtle until you add the secret weapon of flavor!
Right after the cupcakes come out of the oven, brush on some extra lime juice. I made some with this method and some without and absolutely loved the extra little zing that it gives the final cupcake. If you want extra extra lime juice flavor you can poke holes into your cupcakes with a toothpick before brushing on lime juice.
Tips for Cupcake Success
I bought a jar of cherries and then simply placed them on the cupcakes before serving. However, I would recommend removing the cherries from the juice and placing on a paper towel prior to placing them. Doing that will ensure that the cherry juice doesn’t drip into the frosting and all over the place. I only recommend this for appearance’s sake.
I completely adore these simple and fun cupcakes and hope you will too!
Cherry Limeade Cupcakes
- 1 ½ cups (187.5 g) all-purpose flour sifted
- 1 teaspoon baking powder
- ¼ teaspoon coarse salt
- ½ cup (1 stick/113 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 3 large eggs, room temperature
- ½ cup (122.5 g) whole milk, room temperature
- 1 teaspoon pure vanilla extract
- 3 tablespoon lime juice, divided
- 1 tablespoon lime zest
- 3 cups (375 g) confectioners' sugar
- ½ cup (1 stick/113 g) butter
- ½ teaspoon almond extract
- ¼ cup maraschino cherry juice
- Heat oven to 350°F. Prepare cupcake pans with baking spray or cupcake liners. (This recipe yielded 15 cupcakes for me.)
- In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- In stand mixer with paddle attachment, cream together room temperature butter and sugar on medium high until light and fluffy. Reduce speed to low and 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.
- Remove from mixer then fold in lime zest with spatula.
- Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 18 to 20 minutes.
- Transfer cupcakes to a cooling rack.
- Use pastry brush to brush remaining 1 tablespoon of lime juice over the top of the cupcake.
- Let cupcakes cool completely and dry before topping with cherry 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.
- Add almond flavoring and cherry juice continue to beat on medium speed for 1 minute more, adding more juice if needed for spreading consistency
Did you make this recipe?
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