Easy Cherry Limeade Cupcakes

Cherry Limeade Cupcakes
This week I am all about baking.  Let me get even more specific:  baking cupcakes.  Wait, I can get even more specific.  Baking summertime flavor cupcakes!

There are a few “flavors” that come to mind when I think about the warmth and fun of summer.  Drinking a refreshing limeade is one of them!

I have to tell you, this cupcake is heavenly.  The crumb is delicate, the texture is soft and the flavor is subtle, yet bold.

Well, that makes no sense.  It’s subtle until you add the secret weapon of flavor!

Right after the cupcakes come out of the oven, brush on some extra lime juice.  I made some with this method and some without and absolutely loved the extra little zing that it gives the final cupcake.

I also made some with lime zest sprinkled over top but did not like that as much.  It was a tad overpowering and didn’t add anything to the cupcake texture-wise.  So a lone cherry it is!

Easy Cherry Limeade Cupcakes

Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes

Ingredients

Cupcakes

• 5 1/4 cups flour
• 2 tsps baking powder
• 1 tsp salt
• 3/4 cup corn starch
• 1 tsp baking soda
• 2 cups (4 sticks) unsalted butter, room temperature
• 2 limes, zested and juiced
• 6 eggs
• 10 oz can of limeade concentrate or lime margarita concentrate, thawed and at room temperature
• 2 cups sugar
• 1/3 cup hot water
• 1 cup milk

Cherry Buttercream

•     2 cups unsalted butter, room temperature
•     1/2 cup heavy whipping cream
•     3/4 cup Maraschino cherry juice
•     2 lbs powdered sugar, sifted
•     1/4 tsp Wilton Christmas Red food color gel
•     Lime wedges, for garnish
•     Maraschino cherries, for garnish

Instructions

Cupcakes

1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
2. In a medium bowl, prepare the sugar by working the lime zest into sugar by pressing the back of a spatula down into sugar, thus releasing the oils from the zest into the sugar. This process should take about five minutes, and the sugar will become very fragrant. Set aside.
3. In another large bowl, sift together the flour, corn starch, salt, baking powder and soda three times. You really want to make sure the corn starch is very incorporated into the flour. Set aside.
4. In the bowl of an electric mixer, cream the butter until smooth. Add the lime sugar and mix on high until light and fluffy.
5. Add the entire can of limeade concentrate and lime juice. Mix until combined. Don't worry if it appears curdled... it's normal at this point!
6. Add the eggs one at a time and mix until incorporated.
7. In three parts, add the flour mixture. Between each addition of flour, add half the milk. Mix only until the flour is just combined.
8. Add the hot water and mix by hand until incorporated. DO NOT OVER MIX!
9. Fill liners 2/3 full, or use an ice cream scoop to distribute one full scoop into each liner.
10. Bake for 17-19 minutes or until a toothpick comes out clean.
11. Cool in pans for 5-10 minutes before removing to wire rack to cool completely.
12. Lime Syrup
13. 1 10 oz can of lime juice concentrate or lime margarita concentrate, thawed
14. 1 cup powdered sugar
15. Whisk together the powdered sugar and thawed concentrate until all the sugar has dissolved into the concentrate.
16. Once the cupcakes are cool cool, poke 7-10 holes in each cupcake with a toothpick. Drizzle a tablespoon of syrup over each cupcake, allowing it to soak into the cake.

Cherry Buttercream

1. In the bowl of a stand mixer with the paddle attachment, cream the butter until smooth.
2. Add the sifted powdered sugar, one cup at a time, to the butter. Cream after each addition.
3. After half the sugar has been added, add the cherry juice and mix until combined.
4. Add enough whipping cream until you get your desired consistency, you may not need all of it, or you might want to add more.
5. Mix in the coloring.
6. After everything has been combined, mix on high for 30 seconds.
7. Pipe onto cupcakes and top with a cherry and lime for garnish.

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