Cherry Limeade Cupcakes

[PurplePuppy]

Cherry Limeade Cupcakes




Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 15 cupcakes


Ingredients

1 1/2 cups (187.5g) all-purpose flour sifted

1 teaspoon baking powder

1/4 teaspoon coarse salt

1/2 cup (1 stick or 113g) unsalted butter, room temperature

1 cup (200g) granulated sugar

3 large eggs, room temperature

1/2 cup (122.5g) whole milk, room temperature

1 teaspoon pure vanilla extract

3 tablespoon lime juice, divided

1 tablespoon lime zest

Frosting

3 cups (375g) confectioners' sugar

1/2 cup (1 stick or 113g) butter

1/2 teaspoon almond extract

1/4 cup maraschino cherry juice


Instructions

Heat oven to 350°F. Prepare cupcake pans with baking spray or cupcake liners. (This recipe yielded 15 cupcakes for me.)



In a medium bowl, whisk together flour, baking powder, and salt; set aside.


In stand mixer with paddle attachment, cream together room temperature butter and sugar on medium high until light and fluffy. Reduce speed to low and add in eggs, one at a time and mix until just blended.



Add in vanilla, 2 tablespoons of lime juice and milk and mix for about 30 seconds on low. Slowly add in dry ingredients and mix until just combined.



Remove from mixer then fold in lime zest with spatula.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 18 to 20 minutes.



Transfer cupcakes to a cooling rack.



Use pastry brush to brush remaining 1 tablespoon of lime juice over the top of the cupcake.

Let cupcakes cool completely and dry before topping with cherry frosting.

Frosting

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.



Add almond flavoring and cherry juice continue to beat on medium speed for 1 minute more, adding more juice if needed for spreading consistency

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