When summer hits, nothing feels quite as refreshing as the sweet and tangy burst of a cherry limeade — and these Cherry Limeade Cupcakes capture that vibe perfectly! Imagine light, fluffy cupcakes infused with zesty lime and bright maraschino cherries, all crowned with a creamy lime buttercream frosting and a cherry on top. These cupcakes aren’t just a pretty face; they’re an absolute crowd-pleaser that bring that healthy comfort food energy with a playful twist.
Whether you’re whipping up easy weeknight dinners desserts or planning quick family meals with a sweet ending, this recipe is simple, fun, and totally customizable. Plus, they’re great for parties, bake sales, or even just cooling off after a long day. If you’re on a protein meal plan or looking for budget-friendly recipes that delight, this is one you’ll want in your back pocket.
Why You’ll Love This Recipe
These cupcakes perfectly balance sweet cherries with tangy lime for a flavor explosion that’s like a classic cherry limeade in cupcake form.
The texture is spot-on — soft, moist, and fluffy, making them ideal for meal prep microwave lunches or healthy boxed meals for dessert lovers.
The lime buttercream frosting is light, bright, and spreadable — the perfect contrast to the sweet cake.
They’re visually stunning, with a pop of color from the cherries and lime zest that’s guaranteed to make your table look festive.
Super simple to make from scratch, but you can also use a boxed cake mix with a few tweaks if you’re short on time.
Perfect for healthy eating for two or a larger crowd — these cupcakes disappear fast!
What Makes This Recipe Special?
The secret here is the use of fresh lime zest and juice in both the batter and frosting, which gives these cupcakes their signature zing.
Maraschino cherries add bursts of sweetness and a fun texture, and folding them in carefully keeps them from sinking.
The buttercream frosting gets a citrus kick with real lime juice and zest, and a little extra cream makes it fluffy and spreadable.
The cherry garnish on top is the perfect finishing touch, bringing that nostalgic feel and eye-catching appeal.
This recipe is versatile — add a cherry jam filling for a surprise center or swap the buttercream for whipped cream for a lighter option.
Ingredients
For the cupcakes:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lime
- 2 tablespoons fresh lime juice
- ½ cup whole milk
- ½ cup chopped maraschino cherries (drained and patted dry)
For the lime buttercream:
- ½ cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 2 tablespoons fresh lime juice
- 1 tablespoon lime zest
- 1–2 tablespoons heavy cream or milk (as needed)
- Pinch of salt
Garnish:
- Maraschino cherries with stems
- Extra lime zest or thin lime slices
How to Make It Step-by-Step
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt until combined.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy — this usually takes about 3-4 minutes with an electric mixer.
- Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next.
- Mix in the vanilla extract, lime zest, and fresh lime juice for that bright citrus flavor.
- Alternate adding the flour mixture and the milk in 2-3 additions, mixing gently until just combined after each to avoid overmixing.
- Fold in the chopped maraschino cherries carefully, so they’re evenly distributed without breaking up.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely on a wire rack before frosting.
- To make the lime buttercream, beat the softened butter until creamy. Gradually add the powdered sugar, beating well.
- Mix in lime juice, lime zest, and a pinch of salt.
- Add cream or milk, one tablespoon at a time, until the frosting is fluffy and spreadable.
- Pipe or spread the frosting generously on the cooled cupcakes.
- Garnish with a maraschino cherry and a sprinkle of lime zest or a thin lime slice for extra flair.
Tips for Best Results
Make sure to drain and pat your maraschino cherries dry before chopping to avoid adding extra moisture to the batter.
Use fresh lime juice and zest whenever possible for the brightest, most authentic flavor.
Don’t overmix your batter — stop as soon as the flour disappears to keep cupcakes tender.
Allow cupcakes to cool completely before frosting to prevent melting.
For an extra pop of color, add a drop or two of green food coloring to the frosting, but it’s totally optional.
Ingredient Substitutions & Variations
Use fresh cherries instead of maraschino if you prefer, just pit and chop them finely.
Swap whole milk for almond milk or oat milk to keep this recipe dairy-free.
Try a whipped cream frosting for a lighter, airier topping.
Add a teaspoon of cherry juice to the frosting for an intensified cherry flavor.
Use a white cake mix for a quicker version; just fold in lime zest, juice, and cherries.
Serving Suggestions
Serve these cupcakes chilled or at room temperature alongside a cool glass of iced tea or lemonade for a refreshing combo.
They’re perfect for summer picnics, birthday parties, or meals for two delivered when you want something special.
Pair with a fresh fruit salad or a light yogurt parfait for a balanced healthy meal plans for two.
For a festive touch, add colorful sprinkles or edible flowers on top.
Pairing Ideas (Drinks, Sides, etc.)
Try pairing these cupcakes with sparkling water infused with lime and mint for a refreshing, non-alcoholic option.
A fruity rosé or a crisp sauvignon blanc works wonderfully if you’re hosting a summer soirée.
Serve alongside low calorie chicken meal prep or light salads for a full meal experience.
Offer fresh berries or citrus slices to complement the zesty flavors.
How to Store and Reheat Leftovers
Store cupcakes in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate them for up to 4 days — just bring to room temperature before serving to soften the frosting.
Freeze unfrosted cupcakes for up to 2 months; thaw overnight in the fridge and frost before serving.
Avoid freezing frosted cupcakes to preserve frosting texture, but if necessary, wrap tightly and thaw in the fridge.
Make-Ahead and Freezer Tips
Bake cupcakes a day ahead and keep them in an airtight container at room temperature or refrigerated.
Prepare frosting in advance and store it in the fridge — bring to room temperature and whip again before frosting.
Freeze unfrosted cupcakes in a single layer, then transfer to a freezer bag for easy grab-and-go treats.
Common Mistakes to Avoid
Adding wet cherries without draining leads to soggy cupcakes — always pat dry.
Overmixing batter causes dense, tough cupcakes; mix just until combined.
Frosting warm cupcakes will melt your buttercream; cool completely first.
Skipping sifting of powdered sugar can make frosting lumpy — always sift for best results.
Frequently Asked Questions (FAQ)
Can I use fresh cherries instead of maraschino?
Yes! Just pit, chop, and pat dry to avoid extra moisture.
Can I use a boxed cake mix?
Absolutely. Choose a white or vanilla mix and add lime zest, juice, and cherries.
Is the green food coloring necessary?
No, it’s optional and purely for visual effect.
Can I make these gluten-free?
Use a 1:1 gluten-free flour blend for best results.
How long do these cupcakes last?
They keep fresh for up to 4 days refrigerated.
Can I freeze frosted cupcakes?
Better to freeze unfrosted ones and frost fresh after thawing.
Cooking Tools You’ll Need
- 12-cup muffin pan
- Cupcake liners
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Zester or microplane
- Cooling rack
- Spatula and piping bag (optional)
These tools will help you create perfect cupcakes with ease.
If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend
Cherry Limeade Cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup maraschino cherry juice
- 1 tablespoon fresh lime juice
- 1 tablespoon lime zest
- 1/2 cup whole milk
- 1/2 cup chopped maraschino cherries, drained and patted dry
- 1/2 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar (for frosting)
- 2 tablespoons fresh lime juice (for frosting)
- 1 tablespoon lime zest (for frosting)
- 2 tablespoons milk (as needed for frosting)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream softened butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract, maraschino cherry juice, lime juice, and lime zest.
- Alternate adding flour mixture and milk to the wet ingredients, mixing until just combined.
- Fold in chopped maraschino cherries gently.
- Divide batter evenly among cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool cupcakes completely on a wire rack before frosting.
- For frosting, beat butter until creamy. Gradually add powdered sugar.
- Mix in lime juice, lime zest, and milk as needed until fluffy and spreadable.
- Frost cooled cupcakes and garnish with extra cherries or lime slices if desired.
