My sister has this strange obsession with cherry limeade. And she loves cupcakes. So, whenever I ask her for cupcake ideas, she automatically says she wants cherry limeade. I finally decided to make them, and they were quite the hit. I didn’t actually eat one myself (I’m not a huge fan of the drink), but the response from everyone who did was incredible. The recipe for these was adapted from a cupcake recipe I have in a book for orange soda cupcakes and then did the same with a recipe for vanilla buttercream. For these, I decided that I was going to make two different frostings and swirl them. I probably won’t be trying that again for a while. Only on special occasions. Overall, this was a great summery cupcake that everyone will enjoy.
Cherry Limeade Cupcakes
Makes 12 cupcakes
For the cupcakes: (recipe adapted from Betty Crocker’s orange soda cupcakes)
2 cups flour
3/4 cup sugar
1/3 cup butter or margarine, softened
1 cup cherry limeade (use whatever brand you’d like, can be carbonated)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon finely shredded lime zest
Preheat oven to 350 F. Beat sugar and butter until light and fluffy. Add eggs one at a time, beating until well combined. In a separate bowl, mix flour, baking powder, salt, and baking soda. Add about 1/3 of the dry mixture until well combined, then about half of the cherry limeade. Continue adding, alternating between dry and wet, ending with dry. Stir in lime zest. Scoop batter into cupcake cups. Bake 20 to 25 minutes or until a cake tester comes out clean. Cool completely before frosting.
For each frosting: (there are two)
3 cups powdered sugar
1/3 cup butter or margarine, room temperature
1/2 teaspoon vanilla
1 teaspoon cherry flavoring/lime juice (one for each flavor)
1 to 2 tablespoons milk
Red and green food coloring as needed
Mix the powdered sugar and butter until well mixed. Stir in vanilla, cherry or lime flavoring, and 1 tablespoon of milk. Gradually beat in just enough of the remaining milk to achieve desired thickness. Add more flavoring until desired taste is reached and then tint frosting until you reach your desired color.
To frost the cupcakes, fill two small decorating bags with frosting, one for each flavor, then place those bags in a larger bag that contains the tip. Squeeze to make sure frostings are coming out evenly. Pipe frosting onto cupcakes, making sure that a swirl is clear between the colors. For added decoration, sprinkle with red/pink and green sugar crystals.