Cherry Lime Cupcakes
Equipment
- 1 standard 12-cup muffin tin
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 Small mixing bowl
- 1 handheld mixer or stand mixer
- 1 Whisk
- 1 Rubber spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 microplane or fine grater
- 1 Citrus juicer optional
- 1 wire cooling rack
- 1 piping bag and tip optional
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup whole milk room temperature
- 1/4 cup sour cream room temperature
- 2 tablespoons maraschino cherry juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup maraschino cherries finely chopped and well drained
- 1 tablespoon lime zest finely grated
- 2 tablespoons fresh lime juice
- 3/4 cup unsalted butter softened
- 3 cups powdered sugar sifted
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest finely grated
- 1 tablespoon heavy cream or milk
- 1/4 teaspoon salt
- 12 whole maraschino cherries well drained; for garnish
- 1 teaspoon lime zest for garnish
Instructions
- Preheat the oven to 350°F and line the muffin tin with paper cupcake liners.
- In a medium bowl whisk together the flour, baking powder, baking soda, and salt, then set aside.
- In a separate bowl beat the softened butter and granulated sugar with a mixer until light and fluffy, about 2 to 3 minutes.
- Beat in the eggs one at a time, then mix in the vanilla extract and almond extract until combined.
- In a small bowl stir together the milk, sour cream, maraschino cherry juice, and lime juice until smooth.
- Add the dry ingredients to the butter mixture in two additions, alternating with the milk mixture, beginning and ending with the dry ingredients, mixing just until combined.
- Fold in the chopped maraschino cherries and lime zest gently with a rubber spatula.
- Divide the batter evenly among the 12 liners, filling each about two thirds full.
- Bake the cupcakes for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean.
- Transfer the muffin tin to a wire rack and let the cupcakes cool in the pan for 5 minutes.
- Remove the cupcakes from the pan and let them cool completely on the wire rack for about 25 minutes.
- While the cupcakes cool, beat the softened butter for the frosting until creamy and smooth.
- Gradually add the powdered sugar to the butter, mixing on low until incorporated, then increasing to medium speed until fluffy.
- Add the lime juice, lime zest, heavy cream or milk, and salt, then beat until the frosting is smooth and spreadable, adding a little more cream or powdered sugar as needed for consistency.
- Once the cupcakes are completely cool, pipe or spread the lime frosting generously on top of each cupcake.
- Garnish each cupcake with a whole maraschino cherry and a pinch of lime zest just before serving.
Notes
Extra Tips For the best flavor and texture, make sure all refrigerated ingredients are at room temperature before you start, and pat the maraschino cherries very dry with paper towels to prevent the batter from becoming soggy or the frosting from weeping. You can adjust the tartness by adding a bit more lime juice to the frosting and balancing it with extra powdered sugar if it becomes too thin. If you don’t have a piping bag, simply use a spoon or offset spatula to swirl the frosting on top. These cupcakes are easiest to decorate once they’re fully cool, and they taste even better after resting covered in the fridge for a few hours, though let them come back toward room temperature before serving for the softest crumb and creamiest frosting.
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