Cherry Limeade Cupcakes

This is the time of year in Texas when the crazy thunder storms last a week, the temperatures heat up very quickly, and summer seems to creep in without warning. It’s definitely pre-summer, and not spring here! It’s the perfect time of year for introducing summery flavors – like cherry limeade!  I made this recipe to mimic poke cakes, so you’ll be letting that gorgeous red cherry juice soak into the middle of the cupcake!

You may decide you’d prefer sprinkles or glitter on top of the frosting, but I definitely prefer the cherry and lime zest.  It gives one last punch of flavor and helps introduce them in the cake and frosting, as well.  In other words, it really does make a difference with the fresh ingredients on top!

Printable version below!

What you need:

• 1 box yellow cake mix
• 1/3 cup vegetable oil
• 1/4 cup sour cream
• 3 eggs
• 1 box (3.4 oz) lemon Jell-O pudding & pie mix
• 1/4 cup + 2 tablespoons fresh lime juice
• 5 teaspoons lime zest

FROSTING

• 1/4 cup unsalted butter (softened)
• 1/2 cup salted butter (softened)
• 2 1/2 – 3 cups powdered sugar
• 1/4 cup + 1 tablespoon maraschino cherry juice
• 5-6 drops red food coloring 
• maraschino cherries  
• lime zest

Make them:

Preheat the oven to 350 degrees and prepare your muffin pans. I always go for the 2-bite mini muffin pan, and just use a spray oil to coat each cup.

In your mixer, combine the cake mix, oil, sour cream, eggs, pudding mix, lime juice and lime zest.  Mix until just blended.

Fill the muffin cups 2/3 full of the batter and back for 13-16 minutes, until there’s a slight golden edge to the tops.

Before they cool off completely, use a fork to stab the top, through at least 1/2 way through each cupcake, a couple of times.  You’re basically making a poke cake.  You might opt to use a toothpick instead.  Create about 8 punctures into each cupcake – more for full size cupcakes. Using a kitchen brush, brush on maraschino cherry juice, let dry, and brush a second time.

To make the frosting, beat the butters until very creamy.  Add powdered sugar and cherry juice and beat for at least 2 minutes.  Drop 5-6 drops of red food coloring just to punch up the color a bit more and mix.

Frost fully cooled cupcakes, and adorn with lime zest and 1/2 maraschino cherry!

These go QUICKLY because they really do encompass all of the wonderful flavors in a cherry limeade!

Print Recipe

Cherry Limeade Cupcakes

The perfect balance of tart lime and sweet cherry makes these fun poke-cupcakes POP!

Ingredients

• 1 box yellow cake mix
• 1/3 cup vegetable oil
• 1/4 cup sour cream
• 3 eggs
• 1 3.4 oz box lemon Jell-O pudding & pie mix
• 1/4 cup + 2 Tablespoons fresh lime juice
• 5 teaspoons lime zest

FROSTING

• 1/4 cup unsalted butter (softened)
• 1/2 cup salted butter (softened)
• 2 1/2 - 3 cups powdered sugar
• 1/4 cup + 1 Tablespoon maraschino cherry juice
• 5-6 drops red food coloring
• maraschino cherries (cut in half)
• lime zest

Instructions

• Preheat the oven to 350 degrees and prepare your muffin pans. I always go for the 2-bite mini muffin pan, and just use a spray oil to coat each cup.

  In your mixer, combine the cake mix, oil, sour cream, eggs, pudding mix, lime juice and lime zest.  Mix until just blended.
  

  Fill the muffin cups 2/3 full of the batter and back for 13-16 minutes, until there's a slight golden edge to the tops.
  

  Before they cool off completely, use a fork to stab the top, through at least 1/2 way through each cupcake, a couple of times.  You're basically making a poke cake.  You might opt to use a toothpick instead.  Create about 8 punctures into each cupcake - more for full size cupcakes. Using a kitchen brush, brush on maraschino cherry juice, let dry, and brush a second time.
  

  To make the frosting, beat the butters until very creamy.  Add powdered sugar and cherry juice and beat for at least 2 minutes.  Drop 5-6 drops of red food coloring just to punch up the color a bit more and mix.
  

  Frost fully cooled cupcakes, and adorn with lime zest and 1/2 maraschino cherry!
  

How about these fun desserts?

Hungry for more? Check out more fun recipes!

Jeni’s Disclaimer: I’m just a regular girl.  I love to drink wine while I bake.  I’m by no means a professional baker or pro photographer. My creations aren’t staged, they just are what they are, and that’s probably obvious. If you’re a normal person that loves to bake or cook and your food ends up looking like REAL food, and not like something you’ll see on Instagram, you’re in the right place.