Cherry Limeade Cupcakes

Dated: 07/08/2020

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I am always on the lookout for a good cupcake recipe and this one might just be my summertime favorite, not my recipe, just sharing!

Cherry Limeade Cupcake

These cupcakes have the best mix of flavors - made with tart lime meets sweet  cherries. They're fluffy and topped with a dreamy frosting.  Made from scratch, no box here!

Servings:12

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, soft (I used 1/2 cup unsalted and 1/4 cup salted)

  • 2 1/4 cups 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.

  3. 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.

  4. Mix in egg, then mix in egg whites one at a time, adding in vanilla with second egg white. Scrape down bowl.

  5. 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.

  6. 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.

  7. 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.

  8. For the simple syrup:

  9. 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.

  10. For the frosting:

  11. 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.

  12. 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.

  13. Pipe or spread over cooled cupcakes, top with each with a maraschino cherry and sprinkle edges with sprinkles if desired.


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Robin Cantrell

Real estate is a natural extension of my passion for family and community. In my spare time, I can be found spending time with my family, enjoying the outdoors on the local walking trails or doing....

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