Cherry Limeade Cupcakes

Makes about 2 dozen

For the cupcakes

  • 2 c. flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. baking soda
  • zest from 1 lime (about 1-1/2 T.)
  • 1/2 c. whole milk
  • 1-1/2 tsp. lime juice
  • 1/4 c. maraschino cherry juice
  • 1 tsp. vanilla
  • 1-1/2 c. sugar 
  • 1/2 c. unsalted butter, softened
  • 4 egg whites
  • 1/2 c. maraschino cherries, chopped

For the filling

For the buttercream

  • 4 c. vanilla buttercream (French Buttercream is a great choice))
  • remaining maraschino juice and cherries, chopped (from 16 oz. jar; about 1/2 c. juice and 1/3 c. chopped cherries)

Preheat oven to 350 F. Line cupcake tin or coat generously with nonstick cooking spray; the kind with flour in it would be great for these.

Whisk together flour, powder, salt, soda and zest; set aside. In another bowl, whisk together buttermilk, cherry juice and vanilla and set aside. 

Cream sugar and butter in mixing bowl until light and fluffy. Add egg whites, one at a time, incorporating well between each addition. Alternately add flour and buttermilk mixture, begging and ending with flour and beating between each addition until just combined. Stir in chopped cherries. 

Scoop batter into prepared cupcake tin, filling each liner about 2/3 full. Bake 15-18 minutes or until top springs back when lightly touched. When cool enough to handle, transfer cupcakes to wire rack to cool completely. 

For the filling, beat cream on medium high speed until stiff peaks form. Gently fold in curd until evenly combined. Scoop filling into pastry bag fitted with large plain decorating tip. To fill cupcakes, poke tip into top of cupcake, about 1/2 inch deep, and squeeze small amount of filling. You'll see the top of the cupcake rise slightly. 

For buttercream, whip vanilla buttercream and chopped cherries/juice in mixing bowl until fluffy and cherries are well distributed. Generously frost each cupcake and dig in!

Source: Cupcakes adapted from Gimme Some Oven