Cherry Lime Cupcakes
Cherry Lime Cupcakes might be a good recipe to expand your hor d'oeuvre recipe box. This recipe makes 24 servings with 270 calories, 2g of protein, and 10g of fat each. For 44 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. Several people made this recipe, and 4305 would say it hit the spot. If you have oil, white cake mix, powdered sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 38 minutes. It is brought to you by Inside BruCrew Life. Taking all factors into account, this recipe earns a spoonacular score of 13%, which is not so excellent. Try Beach Cupcakes: Key Lime Pie Cupcakes Decked Out For Summer, Slime Filled Cupcakes with Swamp Scum Frosting { aka Coconut Lime Cupcakes}, and Crystallized Ginger Olive Oil Cupcakes with Lime Buttercream, Opal Basil, Mint, and Lime Zest for similar recipes.
Servings: 24
Preparation duration: 20 minutes
Cooking duration: 18 minutes
Ingredients:
1/2 cup butter, softened
24 cherries
1 box cherry Jello (3 oz.)
1 cup cherry juice/water
4 eggs
1/2 cups chopped maraschino cherries (10 oz.)
5 Tablespoons Bacardi Margarita Mix
1/2 cup oil
4 cups powdered sugar
1 box white cake mix (16.25 oz.)
Equipment:
measuring cup
muffin liners
mixing bowl
Cooking instruction summary:
Drain the cherry juice into a measuring cup and add water to equal 1 cup. Pour into a mixing bowl with the cake mix, eggs, oil, and Jello. Beat on low for 1 minute, then 2 minutes on medium speed. Stir in the chopped cherries by hand. Spoon into 24 cupcake liners. Bake at 350* for 18 minutes. Let cool completely.Beat the butter for 2-3 minutes in a mixing bowl. Add the powdered sugar a little bit at a time. Then slowly add the margarita mix. Beat for a minute or two or until creamy. Frost cupcakes. Top with extra cherries and sprinkles if desired. Store in a loosely sealed container on the counter for 2-3 days.
Step by step:
1. Drain the cherry juice into a measuring cup and add water to equal 1 cup.
2. Pour into a mixing bowl with the cake mix, eggs, oil, and Jello. Beat on low for 1 minute, then 2 minutes on medium speed. Stir in the chopped cherries by hand. Spoon into 24 cupcake liners.
3. Bake at 350* for 18 minutes.
4. Let cool completely.Beat the butter for 2-3 minutes in a mixing bowl.
5. Add the powdered sugar a little bit at a time. Then slowly add the margarita mix. Beat for a minute or two or until creamy. Frost cupcakes. Top with extra cherries and sprinkles if desired. Store in a loosely sealed container on the counter for 2-3 days.
Nutrition Information:
covered percent of daily need
