Fresh Cherry Limeade Cupcakes


for the cupcakes -

1 stick unsalted butter, at room temperature

3/4 cup sugar

2 eggs

1 1/2 cups all purpose flour

3/4 tsp baking powder

1/4 tsp salt

zest of 1 lime

juice of 1.5 limes {about 2 tbsp juice}

1/2 cup buttermilk

for the frosting -

2 sticks unsalted butter, room temperature

1/2 cup pitted sweet cherries

1 lb powdered sugar

additional cherries for garnish


Preheat oven to 350 degrees. Line a cupcake tin with paper liners and lightly spray the liners with nonstick cooking spray.

Cream together the butter and sugar until light and fluffy. Add the eggs and continue beating until well combined. Add the lime juice and mix well.

In a large bowl, whisk together the flour, baking powder, salt and lime zest. Add the butter and sugar, then drizzle in the buttermilk. Keep beating until batter is smooth.

Scoop out batter into prepared cupcake tins. Fill each tin 3/4" of the way full then bake for 30 minutes until cupcakes are golden. Remove cupcakes from the oven and let cool completely before frosting.

To make the frosting, beat the butter in a stand mixer until it softens. Add the pitted cherries (these can be roughly chopped or just halved) and the powdered sugar and keep beating for another 6-8 minutes until very fluffy. The cherries will naturally break up during this process.

Frost cupcakes and top each with a whole cherry.


total time: 2 hours

active time: 30 minutes

*cupcakes can be made a day ahead of time and stored, covered, at room temperature