Cherry Limeade Cupcakes

Cherry Limeade Cupcakes are a fun, refreshing twist on classic cupcakes, inspired by the nostalgic flavors of a cherry limeade drink. These light, fluffy cupcakes are infused with tangy lime and sweet maraschino cherries, then topped with a zesty lime buttercream and a cherry on top for the perfect summer treat.

Why You’ll Love This Recipe

• Sweet and tangy flavors just like your favorite cherry limeade.
• Fluffy, moist cupcakes made from scratch or with a boxed mix shortcut.
• Bright, citrusy lime buttercream frosting.
• Eye-catching and fun for parties, bake sales, or birthdays.
• Customizable with extra cherries, zest, or even a cherry filling.
• Easy to make ahead and freeze.
• Perfect for summer picnics and BBQs.
• Loved by kids and adults alike.
• Uses simple, easy-to-find ingredients.
• They taste as good as they look!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cupcakes:

• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 lime
• 2 tablespoons fresh lime juice
• ½ cup whole milk
• ½ cup chopped maraschino cherries (drained and patted dry)

For the lime buttercream:

• ½ cup (1 stick) unsalted butter, softened
• 3 cups powdered sugar, sifted
• 2 tablespoons fresh lime juice
• 1 tablespoon lime zest
• 1–2 tablespoons heavy cream or milk (as needed)
• Pinch of salt
• Optional: few drops green food coloring

Garnish:

• Maraschino cherries with stems
• Extra lime zest or thin lime slices

Directions

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs, one at a time, then add vanilla, lime zest, and lime juice.
4. Add dry ingredients in 2–3 additions, alternating with milk, mixing just until combined.
5. Fold in chopped cherries gently.
6. Divide batter evenly among cupcake liners, filling each about ⅔ full.
7. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
8. For the frosting, beat butter until creamy. Gradually add powdered sugar, then lime juice, zest, and a pinch of salt. Add cream or milk as needed until fluffy and spreadable.
9. Frost cooled cupcakes and garnish each with a maraschino cherry and extra zest or lime slice.

Servings and timing

Makes about 12 cupcakes. Prep time: 15 minutes; Bake time: 18–22 minutes; Cool and decorate: 30 minutes.

Variations

• Use a white cake mix for a shortcut — add lime zest, juice, and chopped cherries.
• Fill cupcakes with cherry jam for a surprise inside.
• Swap buttercream for whipped cream frosting for a lighter version.
• Add a splash of cherry juice to the frosting for extra cherry flavor.
• Use fresh cherries instead of maraschino if you prefer.

Storage/Reheating

Store cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. Bring to room temperature before serving. Freeze unfrosted cupcakes for up to 2 months; thaw and frost when ready to serve.

FAQs

Can I use fresh cherries instead of maraschino cherries?

Yes! Just pit and chop them — but fresh cherries may add more moisture, so pat dry.

Can I use a boxed cake mix?

Absolutely. Use a white or vanilla cake mix and add lime zest, juice, and cherries.

Do I need to use food coloring in the frosting?

No — it’s optional, but it gives a fun pop of color.

Can I make them ahead of time?

Yes! Bake and frost the day before, then store covered in the fridge.

Why did my cherries sink?

Toss chopped cherries in a tablespoon of flour before folding them into the batter.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend.

How do I make the frosting extra fluffy?

Beat the butter well and add cream or milk gradually until light and spreadable.

Can I use bottled lime juice?

Fresh lime juice is best for bright flavor, but bottled works in a pinch.

What’s the best way to store leftovers?

Keep them in an airtight container in the fridge for up to 4 days.

Can I freeze frosted cupcakes?

It’s best to freeze unfrosted cupcakes and frost them fresh, but you can freeze frosted ones — just wrap tightly and thaw in the fridge.

Conclusion

Cherry Limeade Cupcakes are the ultimate summer-inspired treat — light, sweet, and bursting with tangy cherry-lime flavor. With fluffy cake, zesty buttercream, and that iconic cherry on top, they’re guaranteed to brighten up any party or picnic. Bake a batch and enjoy a fun twist on a nostalgic favorite!

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