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Cherry Limeade Cupcakes

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These Cherry Limeade Cupcakes are inspired by the nostalgic summer drink—soft, fluffy cherry-flavored cupcakes with a hint of lime, topped with a zesty lime buttercream and finished with a cherry on top. They’re bright, bold, and bursting with flavor!

Ingredients

Scale

For the Cupcakes:

  • 1 ½ cups all-purpose flour

  • 1 ½ teaspoons baking powder

  • ¼ teaspoon salt

  • ½ cup unsalted butter, softened

  • ¾ cup granulated sugar

  • 2 large eggs

  • ½ cup maraschino cherry juice (from the jar)

  • Zest of 1 lime

  • ¼ cup sour cream or plain yogurt

  • 1 teaspoon vanilla extract

  • Optional: ¼ cup chopped maraschino cherries

For the Lime Buttercream Frosting:

  • 1 cup (2 sticks) unsalted butter, softened

  • 3 cups powdered sugar, sifted

  • 2 tablespoons fresh lime juice

  • Zest of 1 lime

  • 1 teaspoon vanilla extract

  • Pinch of salt

  • 1–2 tablespoons heavy cream or milk (as needed for consistency)

  • Optional: pink or red food coloring for a cherry tint

Optional Garnish:

  • Maraschino cherries (with stems)

  • Lime slices or zest

  • Sprinkles

Instructions

1. Preheat the Oven:

Preheat your oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.

2. Mix the Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Cream the Butter and Sugar:

In a large bowl, beat the butter and sugar until light and fluffy (about 2–3 minutes).

4. Add Wet Ingredients:

Add the eggs one at a time, mixing well after each. Stir in the cherry juice, lime zest, sour cream, and vanilla.

5. Combine and Add Cherries:

Gradually add the dry ingredients to the wet mixture until just combined. Fold in chopped cherries if using.

6. Bake the Cupcakes:

Divide the batter evenly among the liners. Bake for 18–20 minutes, or until a toothpick comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Make the Frosting:

7. Prepare the Lime Buttercream:

Beat the softened butter until creamy. Add powdered sugar, one cup at a time, beating well. Add lime juice, zest, vanilla, salt, and a splash of cream if needed. Beat until fluffy and smooth.

8. Frost the Cupcakes:

Once the cupcakes are fully cooled, pipe or spread the frosting on top. Garnish with a maraschino cherry and lime wedge, if desired.

Serving Suggestions:

 

  • Serve chilled on a hot day for a cool treat.

  • Pair with actual cherry limeade or lemonade for a themed snack break.

  • Add striped straws for a fun drink-inspired look!

Notes

Pro Tips:

  • Use cherry juice from the maraschino cherry jar—it adds color and sweetness.

  • Zest your lime before juicing it for easier prep.

  • Chill the cupcakes before serving for a refreshing experience.

Common Mistakes to Avoid:

  • Overmixing the batter – leads to dense cupcakes.

  • Using too much cherry juice – stick to the measurement or texture will suffer.

  • Frosting warm cupcakes – always let them cool first or your frosting will melt.

Storage Instructions:

  • Store cupcakes in an airtight container at room temp for up to 2 days or in the fridge for up to 5.

  • Frosted cupcakes can be frozen (without garnish) for up to 2 months. Thaw before serving.

 

Enjoy your Cherry Limeade Cupcakes—a cupcake that tastes like summer in every bite!

Find it online: https://bakesbliss.com/cherry-limeade-cupcakes/