Cherry Limeade Cupcakes

Cherry Limeade Cupcakes – candy, subtle lime cake meets cherry curd in this bakers’ confectionery tackle a cherry limeade.

when i used to be pregnant with my son, I craved cherry limeades like no one’s business (and chimichangas and pretzels and fowl fried steak & eggs…) and that craving never actually went away. not that I’m complaining…I’m a ordinary traveler in the course of Sonic’s happy Hour.  So, I notion why now not take my preferred flavors and kick it up a notch…in a cupcake?

The maraschino cherry/lime blend became already so terrific, that I desired to position a bit twist on it and now I’m having hassle identifying that is my preferred.  (these have a moderate side thinking about the inclusion of beer…some other considered one of my favourite matters.)  hope y’all enjoy these satisfied, summertime treats as plenty as we do! (For another yummy manner to use this lime cake recipe, try this BLACKBERRY LIME LAYER CAKE!)

Ingredients :

For the cake:

• 1 C butter room temperature
• 1 1/3 C pure cane white sugar
• Zest of 1 lime
• 2 eggs room temperature
• 2 tsp vanilla
• 1 C whole milk room temperature
• 1/3 C lime juice room temperature
• 2 C flour
• 1/2 tsp salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• food coloring to taste (I used Americolor Electric Green)

For the cherry Kriek curd:

• 10 oz dark sweet cherries I used frozen since they were out of season
• 1/3 C Kriek which is a sour cherry beer
• 1/2 C pure cane white sugar
• 4 egg yolks
• 5 Tbsp butter

For the cherry curd frosting:

• 3/4 C salted butter room temperature
• 3 Tbsp cream cheese
• 1/4 C cherry kriek curd from above recipe
• 1 tsp vanilla
• 3 C powdered sugar sifted
• more Kriek as needed for consistency - I needed 2 Tbsp

Instructions :

Make the curd first:

1. In a small saucepan, heat cherries and Kriek and allow to simmer, stirring constantly, until the cherries have broken down – about 5 minutes. Set aside.
2. Whisk together sugar and eggs in another saucepan over medium heat. Using a strainer to remove skins/pits, add the cherry mixture, followed by the butter. Keep stirring until the mixture is thick and creamy.
3. Cover and refrigerate until cool.

For the cake:

1. Preheat oven to 350F
2. Beat the butter, sugar, and lime zest together until nice and fluffy. Add eggs one a time, then the vanilla. Scrape the bowl to make sure it’s all incorporated.
3. Sift together the flour, salt, baking soda, baking powder, and set aside. Whisk the food coloring into the milk and set aside. This is not a necessary step, but I find I get smoother-colored cakes and have to mix the batter less.
4. Alternate adding the milk, flour mixture, and lime juice and stir just until combined.
5. Scoop the batter into lined cupcake tins and bake at 350 for 12-15 minutes or until a toothpick inserted in the center comes out clean.
6. Set aside to cool while you prepare the frosting.

For the frosting:

1. Beat butter and cream cheese together until light and fluffy.
2. Gradually beat in the cherry curd and vanilla.
3. Stir in sifted powdered sugar (your frosting should be very thick. If not, add more sugar)
4. Gently add in additional Kriek as needed until you reach a consistency that holds it's shape but is easily manageable.
5. Spoon cherry curd over the tops of the cooled lime cupcakes (about 1Tbsp, give or take)
6. Pipe your cherry frosting on top of that and garnish with a Bing cherry.
7. Enjoy!