Cherry Limeade Cupcakes

Cherry Limeade Cupcakes

Jun 12, 2026

Ingredients:

For the Cherry Cupcakes:

  • 1 1/4 cups all purpose flour
  • 1 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
  • 1/4 cup vegetable oil
  • 2 tablespoons sour cream
  • 2-3 tablespoons maraschino cherry juice
  • 1 teaspoon pure vanilla extract
  • 1 egg
  • 1 - 2 drops red food coloring
  • 1/3 cup chopped maraschino cherries

For the Lime Buttercream:

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 1/2 cups powdered sugar
  • 3 tablespoons lime juice
  • 1/2 - 1 teaspoon lime zest
  • 1/2 - 1 tablespoon heavy cream
  • 1/4 teaspoon salt
  • 1 drop green food coloring
  • 1 drop yellow food coloring
  • 12 maraschino cherries with stems (optional garnish)
  • lime green sanding sugar (optional garnish)

Directions:

For the Cherry Cupcakes:

  1. Preheat the oven to 350F. Line a cupcake pan with 12 liners and set aside.
  2. In a medium mixing bowl, whisk together flour, sugar, baking powder and salt. Set aside.
  3. In a separate medium mixing bowl, whisk together milk, vegetable oil, sour cream, cherry juice, vanilla and egg until well combined. Mix in the food dye, starting with only one drop until you reach your desired shade of red.
  4. Add the dry ingredients to the wet and whisk until just incorporated. Do not over-mix. Fold in the chopped cherries.
  5. Fill the cupcake liners 3/4 the way full. Bake for 20 minutes until a toothpick inserted comes out mostly clean.
  6. Allow to cool completely before frosting.

For the Lime Buttercream:

  1. In a large mixing bowl, beat the butter with an electric mixer until light and fluffy.
  2. Add in the powdered sugar 1 cup at a time and mix well between each addition.
  3. Mix in the lime juice, vanilla and lime zest. Mix in the heavy cream.
  4. Mix in the food dye, starting with one drop of each until you reach your desired shade of green.
  5. Using a piping bag with the star tip attached, pipe a dollop of frosting onto each of your cooled cupcakes (as pictured above). Top each with some sanding sugar and a cherry, if desired.Be sure to pat your cherries dry so that they do not bleed onto your frosting. Enjoy!

*Store in an airtight container in the fridge for up to 3 days. Bring to room temperature before eating.

Makes 12 Cupcakes