Every time I have a Cherry Limeade from Sonic, I smile. One sip and I am transported back to carefree summer days when I used to sip those tangy, sparkling drinks with my friends. And with Valentine’s Day looming, I figured nothing could be better than a Cherry Limeade Cupcake– with billows of pillowy pink frosting and a kiss of lime. So make yourself a little kiss of summer right in the middle of winter– bathing suits optional. 🙂
What are we waiting for? Let’s do this!
Cherry Limeade Cupcakes
1 white cake mix (I used Pillsbury, but any brand will work)
1 (3.4 oz) box instant vanilla pudding
1/2 cup water
1/2 cup oil
1 cup sour cream
2 limes, both juice and zest
1 bag white chocolate chips
Cherry Icing Ingredients:
1 cup butter (no substitutes), softened
4 cups powdered sugar
1 tsp. cherry extract/flavoring
3 tbsp. whole milk
Pink food coloring
To make cupcakes, mix together all ingredients except white chips. When batter is completely mixed, fold in chips. Bake at 350 degrees for roughly 20 minutes, or until cake springs back when touched and passes the “toothpick test.” To make icing, mix softened butter and powdered sugar together on slow speed. Gradually add extract and flavoring and mix to combine. Add in food coloring and mix on high speed for 10-15 seconds until light, fluffy, and oh-so-PINK! Frost cooled cupcakes and decorate with extra cherries and limes, if desired.
Now, in pictures!
I love recipes that look like a million bucks, but that are a cinch to make! 🙂 This recipe is one of those jewels– one of those little gems that is perfect for those times when your kids come downstairs at 10:00 at night and say, “Mom, I forgot to tell you, but I need a dozen cupcakes for school tomorrow. Goodnight.”
Are you ready for these ultra-complex instructions? Here they are. Ready? MIX THE INGREDIENTS TOGETHER. Yep. That’s it. Throw all the ingredients (this is basically a cake mix in its Sunday best, folks!) except for the white chocolate chips into a bowl and whisk. Fold in the white chocolate chips. Yep. That’s it. DONE. You superstar, you.
When I am making cupcakes I always use a cookie scoop (I use the blue one here for cupcakes and muffins). Not only does the scoop keep things neat (no more drips cascading all over your baking sheet. You’re welcome), but it keeps all your cupcakes the same size, taking them from “homemade” looking to professional looking. No more overflowed, weird muffin tops. Again, you are OH so welcome.
Pop your cupcakes into the oven at 350 degrees for roughly 20 minutes until they spring back when lightly touched and pass the “toothpick test.” Each oven is a little different so your cupcakes may bake for a minute or two more or less than mine did. When the little beauties are done, let them cool on a cooling rack while you whip up some GORGEOUS pink icing that would make any Barbie jealous.
To make the icing, mix your softened butter (I set the butter on the counter about 1/2 hour before I need it. Voila. Softened butter) and powdered sugar together on low speed. Slowly add in your cherry extract and milk as the mixer is going. When the icing is combined add in a few drops of pink food coloring and whip on high for 10-15 seconds until you get this gorgeous, light and fluffy pink dreamboat frosting. Seriously. Look at that? Isn’t it luscious?
To frost those adorable little swirls on your cupcakes, treat yourself to a cupcake decorating tip set (I have this cheapie set here— it’s about 6 bucks! :). Trust me– that is 6 bucks well spent, and it will totally elevate your cupcake game.
Frost em ALLLL nice and purdy . . .
Cut yourself some cute little slices of lime and get yourself a jar of gorgeous maraschino cherries. There is something just so fun about decorating cupcakes.
Seriously. Is there anything more adorable than a cupcake that is all cute-sied up and dressed to the nines?
Look into their beautiful cupcake eyes (do cupcakes have eyes? Shhh . . . I’m trying to create a mood, here). Look at those adorable cherries and lime slices. You just can’t help but be happy when you see a cupcake this pretty.
So go make a batch of these for your friends, neighbors, or your sweetheart. Whip up some happy pink goodness and make everyone smile. Stop avoiding Valentine’s day and embrace the pink sugar. 😉
You did it. And I’m just so proud of you.
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