Cherry Limeade Explosion Cupcakes
Cherry Limeade Cupcakes – A Sweet Summer Party in Your Mouth 🎉
Okay, so how do you feel about cupcakes that taste like summer sunshine? ☀️ Seriously, these Cherry Limeade Explosion Cupcakes are like a little party for your taste buds. I mean, who doesn’t want a cupcake that’s sweet, a bit tart, and totally bursting with cherry goodness? It’s like a cherry limeade took a divine leap into the world of cupcakes!
Okay, Let’s Talk Ingredients
Alright, picture this—you’re in the grocery store, and you’ve got your phone out, ready to tackle this cupcake adventure. Here’s what you’ll wanna grab:
– 1 ½ cups of all-purpose flour (always a must)
– 1 cup granulated sugar (sweet, sweet love)
– ½ cup unsalted butter, softened (gotta love that creamy texture)
– 2 large eggs (let’s get crackin’!)
– ½ cup coconut water (yup, it’s weird but trust me)
– ¼ cup fresh lime juice (make those taste buds dance!)
– Zest of 1 lime (zesty vibes only)
– 1 tsp baking powder (the magic dust)
– ½ tsp baking soda (cuz we’re rising up!)
– ¼ tsp salt (just a pinch for balance)
– 1 tsp Vanilla Extract (Alcohol-Free) (vanilla is life, right?)
– 1 cup fresh cherries, pitted and chopped (you’ll be snacking on these)
– ½ cup cherry syrup or juice (liquid cherry joy!)
For the frosting, let’s keep it simple yet fabulous:
– ½ cup unsalted butter, softened
– 4 cups powdered sugar (cue the sugar rush)
– ¼ cup cherry syrup (or juice)
– 1 tbsp fresh lime juice (hello, acidity! 😊)
– Lime zest for garnish (because garnish is life)
So Here’s Why I Make This Constantly
Okay, story time! So, last summer I was trying to impress my friends at a BBQ… I was *SO* not worried about the whole “it’s too hot to bake” thing. I mean, who cares about sweat when there’s a cupcake masterpiece at stake, right? I whipped these up, and let me tell you, the second I pulled them out of the oven, the smell filled the whole house. My friends were like, “What is that heavenly aroma?” And I was just standing there, pretending I was all cool and composed, but inside I was doing a happy dance because I knew they were gonna love ’em. They were gone in, like, seconds. I had to hide a couple for myself…
The One Trick That Changes Everything
Okay, listen closely. When you’re folding in those chopped cherries and cherry syrup—be gentle! Seriously. Just like you’d handle a puppy, you don’t wanna squish those cherries. If you mix too hard, they’ll turn into a sad cherry mush and ruin the whole vibe. Keep it light and fluffy, and your cupcakes will have those cute little cherry pieces peeking out like they’re ready for the spotlight!
Don’t Mess This Up (My Top Tips)
1. Check the Oven Early: Bake those beauties for about 18 minutes. Actually, start checking at 16, just in case! My first batch turned into little rocks because I got distracted (oops).
2. Cool Completely Before Frosting: I know the temptation to frost warm cupcakes is real, but trust me, they’ll turn into a gooey mess. Wait it out, friends!
3. Don’t Skip the Lime Zest: It’s like the cherry on top—literally! Zest it up for that extra zing.
How to Keep Them From Disappearing (Or, How to Store Them)
So, if you somehow manage to have leftovers (but like, why would you?), just pop ‘em in an airtight container. They’ll be happy in there for a couple of days at room temp, but if you wanna keep ‘em fresh for longer, stick ‘em in the fridge! Just let ’em warm up a bit before you dive back in.
If You Liked This, You’ll Probably Like These Too
If you’re vibin’ with these cupcakes, you might also wanna check out my:
– Lemon Blueberry Muffins (so fresh, so good)
– Strawberry Shortcake (classic, but with my twist!)
– Key Lime Pie Bars (perfect for summer… or anytime, really)
Alright, last question! What’s your go-to cupcake flavor? I need to know so I can dream about them next! 😍🧁
Cherry Limeade Explosion Cupcakes
Delicious Cherry Limeade Explosion Cupcakes recipe that's perfect for any occasion.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup coconut water
- 1/4 cup fresh lime juice
- Zest of 1 lime
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon Vanilla Extract (Alcohol-Free)
- 1 cup fresh cherries, pitted and chopped
- 1/2 cup cherry syrup (or cherry juice)
- For the Frosting:
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup cherry syrup (or cherry juice)
- 1 tablespoon fresh lime juice
- Lime zest for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the coconut water, fresh lime juice, lime zest, and Vanilla Extract (Alcohol-Free) until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the chopped cherries and cherry syrup until evenly distributed.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- For the frosting, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, mixing well.
- Add the cherry syrup and lime juice, and beat until the frosting is smooth and spreadable.
- Once the cupcakes are completely cool, frost them generously with the cherry lime frosting.
- Garnish with lime zest on top for an extra burst of flavor.
- Serve and enjoy your Cherry Limeade Explosion Cupcakes!
