We had family tea for my husband’s birthday (yes, his birthday just seems to be stretching over a month! haha!), so I needed some inspiration to make yummy cupcakes. Off I went to my favourite food blogs…and came across a recipe from I am Baker for Cherry Limeade cupcakes. They sounded so divine, I knew I had to try them…I did slightly…ever so slightly…adapt the recipe but barely.
They taste and remind me of Summer – I can imagine being on a beach somewhere soaking up the sun and sipping on a cherry lime cocktail…can’t wait for Summer to come around again.
Back to the cupcakes…the combo of cherry and lime is a match made in heaven…so complementary and delicious! The cherry juice in the icing does make them a little sweet but that is not a problem for me…I love sweet!
Cherry Limeade Cupcakes photographed by Shelley Burt
Heat oven to 170 degrees. Prepare muffins trays by placing cupcake baking cups into each (this recipe yielded 13 cupcakes for me).
In a medium bowl, mix together flour, baking powder, and salt. Then set aside.
In a stand mixer (I used a Kenwood kMix) with the Creaming Beater or K-beater attachment, cream together butter and sugar on medium-high until light and fluffy. Reduce the speed to low and add the eggs, one at a time and mix until just blended.
Add vanilla, 2 tablespoons lime juice and milk and mix for about 30 seconds on low.
Now, slowly add the dry ingredients and mix until just combined. Remove from mixer and fold in lime zest with spatula.
Divide the batter evenly among the cupcake baking cups. Place muffin trays into the oven and bake until tops are just dry to the touch, 18 to 20 minutes.
Once cooked, place cupcakes on a wire rack. Using a pastry brush, coat the tops of the cupcakes with the remaining 1 tablespoon lime juice.
Let cupcakes cool completely before icing them.
In a standing mixer fitted with the balloon whisk (you can use a hand mixer), mix together sugar and butter. Mix on a low speed until well blended, 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. Adding more juice if needed for spreading consistency.
Decorate the cupcakes with a single maraschino cherry, I am baker, recommend removing the cherries from the juice and placing on a paper towel prior to placing. Doing that will ensure that the cherry juice doesn’t drip into the frosting and all over the place. (I did this and it worked very well and would suggest doing it this way)
If you want extra lime flavoured cupcakes, you can poke holes into your cupcakes with a toothpick before brushing on the lime juice.