Have you ever had Sonic’s cherry limeade soda? When I first had one, it pushed their grape slushies into the backseat. Then I discovered the Frosty’s cherry limeade, putting cherry limeade soda into bottled convenience.
Naturally, with my love of cherry limeade soda, cupcakes were the next logical step.
The cupcakes are loaded with flavor. And that texture is plain prefect. Moist, yet crumbles in your mouth. With a perfectly domed top. And no cupcakes that turn into a mushroom shape in the oven.
Tip: If you top these with maraschino cherries, either store the cupcakes in the refrigerator or add them just before serving, or they dry out and become gross.
Servings: 12 standard cupcakes
Time, active: 15 minutes. Time, inactive: 20 minutes. Total time, 35 minutes.
Ingredients for the Cupcakes
1 and 1/2 cups all purpose flour
1/2 teaspoon baking soda
3/4 cup white sugar
1/2 cup salted butter, softened
1 large egg, at room temperature
1/2 cup whole milk
3/4 cup cherry limeade soda
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract (used for extra cherry flavor)
1 tablespoon lime juice
To Make the Cupcakes: Preheat oven to 350 degrees and line a standard cupcake pan with liners.
Whisk flour and baking soda together and set aside. In an electric hand or stand mixer, beat butter and sugar together on medium speed for about 1 minute, or until it comes together. Add the egg and beat until combined. Now, in a large measuring cup, stir milk, soda, vanilla extract, almond extract, and lime juice together. I do not recommend trying a sip.
On medium speed, add roughly 1/3 of the flour mixture to the butter mixture. Add roughly 1/3 of the milk mixture. Repeat until everything is combined.
Fill cupcake pan liners about 3/4 of the way full and bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
Recipe for the Frosting
Servings: Enough to top 12 standard cupcakes
Time, active- 5 minutes. Total Time, 5 minutes.
Ingredients for the Frosting
1 and 1/2 cups salted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 teaspoons lime juice
3 to 4 drops red food coloring
To Make the Frosting:
Beat butter in electric hand or stand mixer on medium until fluffy and creamy.
Beat in the powdered sugar 1 cup at a time. Add the food coloring, extracts, and lime juice.
Now, and this is secret to great buttercream, turn the mixer to medium high and whip for about 1 minute. Pipe onto cupcakes as desired, and garnish with a maraschino cherry and little straw. These will keep covered at room temperature for 1 week, or refrigerated for 1 week. If you store at room temperature, add the maraschino cherry just before serving.
Recipe is a SimplifiedBaking.com Original
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