Cherry Limeade Cupcakes Recipe

1. Preheat oven to 350 degrees F. Sift all-purpose flour and cake flour into a mixing bowl. Add baking powder, baking soda and salt and whisk for 20 seconds, set aside.

2. In a food processor, pulse together granulated sugar with lime zest for about 1 minute until finely ground.

3. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter with lime sugar mixture until pale and fluffy. Scrape down bowl.

4. Mix in egg, then mix in egg whites one at a time, adding in vanilla with second egg white. Scrape down bowl.

5. In the liquid measuring cup used to measure buttermilk, whisk together buttermilk with lime juice.

6. Working in 3 separate batches, beginning and ending with flour mixture, add ⅓ of the flour mixture alternating with ½ of the buttermilk mixture and mixing just until combined after each addition. Scrape down bowl and fold batter gently.

7. Divide batter among 12 paper-lined muffin cups. Bake in the preheated oven for about 18 to 20 minutes until toothpick inserted into center of cupcake comes out clean.

8. 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.

Simple Syrup:

1. In a small bowl, whisk together lime juice with granulated sugar until sugar has dissolved. Brush mixture over warm cupcakes. Allow cupcakes to cool completely.

Frosting:

1. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until pale and fluffy. Mix in ¼ cup powdered sugar then mix in maraschino cherry juice and optional red food coloring.

2. With mixer set on low speed, slowly add remaining powdered sugar, add an additional ¼ cup as needed to reach desired consistency, then increase mixer to medium and whip until light and fluffy.

3. Pipe or spread over cooled cupcakes, top with each with a maraschino cherry and a lime slice and sprinkle edges with sprinkles if desired.

4. Serve and enjoy.