Cherry Limeade Cupcakes

It seems that I'm on a bit of a lime kick lately. It's so refreshing - it's the perfect flavor for these warm late spring days. However, the real reason I made these was to use up some limeade I had leftover from making the Margarita Cupcakes. I didn't want to make the same flavor twice in the same weekend, so I knew there had to be a good way to use the leftover concentrate up.



CHERRY LIMEADE CUPCAKES (Adapted from Annie's Eats)
Makes 12 cupcakes

Limeade Cupcakes

1 1/2 cups cake flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 cup unsalted butter, at room temperature
1/2 cup sugar
2/3 cup limeade concentrate
2 eggs

Preheat the oven to 350 degrees F (I do 330F for a dark pan). Line muffin pan with paper liners.

In a small bowl combine the cake flour, baking powder and baking soda. Stir together and set aside.

In the bowl of a stand mixer fitted with the paddle, cream the butter & sugar on medium-high. Add in the limeade concentrate (this did not mix completely in - don't worry, it'll blend in later). Add the eggs, scraping down the bowl after. Add in the flour mixture in thirds, blending slightly after each addition. Mix ingredients just long enough to incorporate (do not over mix).

Divide the batter between the prepared cupcake liners (approx a scant 1/3 cup in each to fill to 2/3-3/4 full). Bake for about 15-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then remove to a wire rack to cool completely.

Lime Syrup

1/3 cup limeade concentrate
1/4 cup powdered sugar

Whisk limeade & sugar together in a small bowl. Poke holes in the tops of the cooled cupcakes, & brush over the top.

Cherry Buttercream

3 cups powdered sugar
6 tbsp. butter, softened
2-3 tbsp. (or more) maraschino cherry juice (or grenadine)
red food coloring (optional)

Mix powdered sugar, butter and maraschino cherry juice (or grenadine) in the bowl of a stand mixer. Mix on low speed until sugar is incorporated, then increase to medium-high speed and beat until smooth. Add more maraschino cherry juice (or powdered sugar) as needed to achieve desired texture. Add red food coloring if desired.

Frost & top as desired.

NOTES:
My cupcakes didn't rise very much - but they were still very good. Also, you will not use all of the lime syrup - I poked approx 10-15 holes in the top & brushed the tops of the cupcakes liberally, twice.

The cherry buttercream is VERY sweet - but - when paired with the limeade cupcake & syrup, it is tolerable in small quantities. I used grenadine, and did not use any dye to get the nice pink color.

ENJOY!