Cherry Limeade Cupcakes

Cherry Limeade Cupcakes is a side dish that serves 12. One portion of this dish contains around 3g of protein, 12g of fat, and a total of 332 calories. For 45 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 183 people were impressed by this recipe. It is brought to you by Cooking Classy. A mixture of vanillan extract, powdered sugar, flour, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes roughly 2 hours. All things considered, we decided this recipe deserves a spoonacular score of 10%. This score is improvable. Cherry Limeade Cupcakes, Cherry Limeade, and Cherry Limeade are very similar to this recipe.

Servings: 12

Preparation duration: 30 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees. Sift all-purpose flour and cake flour into a mixing bowl. Add baking powder, baking soda and salt and whisk 20 seconds, set aside.In a food processor, pulse together 3/4 cup + 2 Tbsp granulated sugar with lime zest until finely ground, about 1 minute. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter with lime sugar mixture until pale and fluffy (if you don't have the paddle attachment that constantly scrapes bowl, then occasionally throughout entire mixing process, stop mixer and scrape down sides and bottom of bowl). Mix in egg, then mix in egg whites one at a time, adding in vanilla with second egg white. In the liquid measuring cup used to measure buttermilk, whisk together buttermilk with lime juice. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with 1/2 of the buttermilk mixture and mixing just until combined after each addition. Divide batter among 12 paper lined muffin cups. Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about 18 - 20 minutes. Remove from oven and allow to cool several minutes in muffin tin, then transfer to a wire rack to cool slightly while preparing simple syrup.For the simple syrup:In a small bowl, whisk together 1 Tbsp lime juice with 1 Tbsp granulated sugar until sugar has dissolved. Brush mixture over warm cupcakes (use all of it, I did about 2 light coats over each cupcake). Allow cupcakes to cool completely.For the frosting:In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until pale and fluffy. Mix in 1/4 cup powdered sugar then mix in maraschino cherry juice and optional red food coloring. With mixer set on low speed, slowly add remaining 2 1/4 cups powdered sugar (add an additional 1/4 as needed to reach desired consistency), then increase mixer to medium and whip until light and fluffy. Pipe or spread over cooled cupcakes, top with each with a maraschino cherry and a lime slice and sprinkle edges with sprinkles if desired.Recipe Source: Cooking Classy

 

Step by step:

1. Preheat oven to 350 degrees. Sift all-purpose flour and cake flour into a mixing bowl.

2. Add baking powder, baking soda and salt and whisk 20 seconds, set aside.In a food processor, pulse together 3/4 cup + 2 Tbsp granulated sugar with lime zest until finely ground, about 1 minute. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter with lime sugar mixture until pale and fluffy (if you don't have the paddle attachment that constantly scrapes bowl, then occasionally throughout entire mixing process, stop mixer and scrape down sides and bottom of bowl).

3. Mix in egg, then mix in egg whites one at a time, adding in vanilla with second egg white. In the liquid measuring cup used to measure buttermilk, whisk together buttermilk with lime juice. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with 1/2 of the buttermilk mixture and mixing just until combined after each addition. Divide batter among 12 paper lined muffin cups.

4. Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about 18 - 20 minutes.

5. Remove from oven and allow to cool several minutes in muffin tin, then transfer to a wire rack to cool slightly while preparing simple syrup.For the simple syrup:In a small bowl, whisk together 1 Tbsp lime juice with 1 Tbsp granulated sugar until sugar has dissolved.

6. Brush mixture over warm cupcakes (use all of it, I did about 2 light coats over each cupcake). Allow cupcakes to cool completely.For the frosting:In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until pale and fluffy.

7. Mix in 1/4 cup powdered sugar then mix in maraschino cherry juice and optional red food coloring. With mixer set on low speed, slowly add remaining 2 1/4 cups powdered sugar (add an additional 1/4 as needed to reach desired consistency), then increase mixer to medium and whip until light and fluffy. Pipe or spread over cooled cupcakes, top with each with a maraschino cherry and a lime slice and sprinkle edges with sprinkles if desired.Recipe Source: Cooking Classy

Nutrition Information:

covered percent of daily need