Bake up a burst of sunshine with these delightful Cherry Limeade Cupcakes, a perfect springtime treat that brings the vibrant flavors of your favorite summer drink right to your dessert table. These moist and flavorful cupcakes are surprisingly easy to whip up, offering a refreshing and satisfying way to enjoy the classic combination of sweet cherries and zesty lime.
Key Ingredients for Cherry Limeade Cupcakes
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- ½ cup sour cream, at room temperature
- ¼ cup fresh lime juice (from about 1-2 limes)
- 1 teaspoon lime zest
- ½ cup milk (any kind)
- ½ cup maraschino cherry juice
- ½ cup finely chopped maraschino cherries, drained
For the Lime Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar, sifted
- 3 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1-2 tablespoons milk (optional, for thinning)
For Garnish (Optional):
- Maraschino cherries
- Lime slices
How to Make Cherry Limeade Cupcakes
Get ready for a treat that’s as simple as it is sensational! These Cherry Limeade Cupcakes are a testament to how a few key ingredients can come together to create something truly special. With about 25 minutes of prep time and 20-22 minutes of baking, you’ll be enjoying these bright, zesty delights in no time. The tender crumb, infused with the perfect balance of cherry sweetness and lime tang, is a taste of pure joy, all crowned with a dreamily creamy lime cream cheese frosting.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
- Add Eggs and Wet Ingredients: Add the eggs one at a time, beating well after each addition. In a small bowl, whisk together the sour cream, fresh lime juice, and lime zest. In a separate small bowl, combine the milk and maraschino cherry juice.
- Alternate Adding Ingredients: With the mixer on low speed, gradually add the dry ingredients to the butter mixture, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined after each addition; do not overmix.
- Incorporate Cherries: Gently fold in the finely chopped maraschino cherries. The batter will be a lovely pink hue.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake: Bake for 20-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Cool Cupcakes: Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
- Prepare the Frosting: While the cupcakes are cooling, make the lime cream cheese frosting. In a large bowl, beat the softened cream cheese and softened butter together until smooth and creamy.
- Add Powdered Sugar and Lime: Gradually add the sifted powdered sugar, ½ cup at a time, beating until well combined. Beat in the fresh lime juice and lime zest. If the frosting is too thick, add milk, 1 tablespoon at a time, until it reaches your desired spreading consistency.
- Frost the Cupcakes: Once the cupcakes are completely cool, frost them generously with the lime cream cheese frosting.
- Garnish (Optional): Decorate with a maraschino cherry or a thin slice of lime for an extra touch of flair.
Why You’ll Love This Cherry Limeade Cupcakes
Get ready to fall head over heels for these vibrant Cherry Limeade Cupcakes! Their star attraction is undoubtedly the unbelievably moist and tender crumb, bursting with the perfect harmony of sweet cherries and tangy lime – it’s like a bottled summer day in every bite. What makes them even more irresistible is the incredible value. Ditching the bakery box for your own kitchen saves you money while delivering a homemade quality that’s second to none, far exceeding those store-bought alternatives. The creamy, zesty lime cream cheese frosting is the crowning glory, complementing the cupcake’s flavors so beautifully, much like a well-paired beverage enhances a meal, offering a refreshing contrast that will have you reaching for another.
These cupcakes are more than just a dessert; they’re an experience. Imagine sharing these homemade gems with friends and family, their smiles as bright as the cupcakes’ colors. The unique flavor profile, reminiscent of a classic cherry limeade soda but in a decadent cake form, is utterly addictive and a guaranteed crowd-pleaser. So, why wait for a special occasion? Treat yourself and your loved ones to a slice of sunshine today by whipping up a batch of these delightful Cherry Limeade Cupcakes – we promise you won’t regret it!
Storing and Reheating Tips
To keep your delicious Cherry Limeade Cupcakes tasting their best, proper storage is key.
- Room Temperature Storage: Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2 days. Frosted cupcakes are best stored in the refrigerator due to the dairy in the frosting.
- Refrigerator Storage: Store frosted cupcakes in an airtight container in the refrigerator for up to 4-5 days. The frosting may firm up in the fridge, so it’s a good idea to let them sit at room temperature for about 15-20 minutes before serving to allow the frosting to soften slightly.
- Freezing Unfrosted Cupcakes: If you want to get ahead, unfrosted cupcakes can be frozen. Wrap them tightly in plastic wrap, then place them in a freezer-safe airtight container. They will keep well in the freezer for up to 2-3 months. Thaw them overnight in the refrigerator and then bring to room temperature before frosting.
- Freezing Frosted Cupcakes: It is generally not recommended to freeze frosted cupcakes as the frosting can become grainy or change texture upon thawing. However, if you must, ensure they are thoroughly chilled before freezing and place them in an airtight container, potentially with parchment paper between layers to prevent sticking. Thaw them slowly in the refrigerator.
Final Thoughts
These Cherry Limeade Cupcakes are a simple yet spectacular way to brighten any day with their irresistible flavor and delightful charm. Give them a try yourself – you’ll discover a new favorite homemade treat that’s sure to bring smiles and satisfaction.
Cherry Limeade Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- In a large bowl, using an electric mixer, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.½ cup unsalted butter, softened, 1 cup granulated sugar
- Add the eggs one at a time, beating well after each addition. In a small bowl, whisk together the sour cream, fresh lime juice, and lime zest. In a separate small bowl, combine the milk and maraschino cherry juice.2 large eggs, at room temperature, ½ cup sour cream, at room temperature, ¼ cup fresh lime juice (from about 1-2 limes), 1 teaspoon lime zest, ½ cup milk (any kind), ½ cup maraschino cherry juice
- With the mixer on low speed, gradually add the dry ingredients to the butter mixture, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined after each addition; do not overmix.1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, ½ cup sour cream, at room temperature, ¼ cup fresh lime juice (from about 1-2 limes), 1 teaspoon lime zest, ½ cup milk (any kind), ½ cup maraschino cherry juice
- Gently fold in the finely chopped maraschino cherries. The batter will be a lovely pink hue.½ cup finely chopped maraschino cherries, drained
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 20-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, make the lime cream cheese frosting. In a large bowl, beat the softened cream cheese and softened butter together until smooth and creamy.8 ounces cream cheese, softened, ½ cup unsalted butter, softened
- Gradually add the sifted powdered sugar, ½ cup at a time, beating until well combined. Beat in the fresh lime juice and lime zest. If the frosting is too thick, add milk, 1 tablespoon at a time, until it reaches your desired spreading consistency.3 cups powdered sugar, sifted, 3 tablespoons fresh lime juice, 1 teaspoon lime zest, 1-2 tablespoons milk (optional, for thinning)
- Once the cupcakes are completely cool, frost them generously with the lime cream cheese frosting.
- Decorate with a maraschino cherry or a thin slice of lime for an extra touch of flair.Maraschino cherries, Lime slices