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If you’re looking for a refreshing and sweet treat to sink your teeth into this summer, then look no further! These sweet and tangy Cherry Limeade Cupcakes will satisfy your summer sweet tooth. With a light and fluffy cupcake that’s full of natural lime flavor, plus sweet cherry filling, these cupcakes will be making an appearance every summer, from this day forward.

Zesty Cherry Limeade Cupcake Tips
- For even baking, I like to use a three tablespoon-sized spring loaded ice cream scoop to fill the cupcake liners. Three tablespoons is the perfect size for filling the cupcake cups with cake batter. You can also take it one step further and weigh the batter in each cupcake cup.
- Everyones oven is different so be sure to check on the cupcakes around the 15 minute mark. Continue to check on the cupcakes, rotating the cupcake pans as needed until done. I like to insert a wooden skewer in the center of each cupcake to make sure the cupcakes are done. The cupcakes are done when there are a few moist cake crumbs attached to the skewer.
- Let the cupcakes cool in their pan for 5 minutes, then invert them onto wire cooling racks to cool completely.



Sweet Cherry Filling
This is my favorite cherry filling. It’s sweet, easy to make and work with. And I love the texture of whole cherries. The filling can be made up to 1 week ahead of time, stored in the refrigerator. Or up to 3 months, stored in the freezer. If frozen, bring to room temperature before using.

Maraschino Cherry Frosting
For nostalgic treats such as these Cherry Limeade Cupcakes I chose to use a fluffy and sweet frosting, flavored with maraschino cherry juice. I like to make extra frosting just to be sure I can do a beautiful swirl on top of each cupcake. If you’re not an extra frosting type of baker, you can cut the recipe in half, which will give you about 4 cups of frosting to decorate with.

Cupcake Assembly
- Using a small paring knife, cut a cone of cake out of each cupcake.
- Cut off the cone section of cake and discard, but keep the circular top of cake to place back on to the cupcake after filling.
- Place the filling in a piping bag and cut off the tip wide enough for the filling to come out. Start filling each cupcake with about 2 teaspoons of filling.
- Place the circular piece of cake back on top.

Baking and Cupcake Decorating Tools
- 2 12-cup cupcake pans
- 24 cupcake liners
- 4 cup liquid measuring cup
- Stand mixer
- Sieve
- Piping bags (2)
- Ateco piping tip #808
- Stemmed Maraschino cherries
- Lime wedges
- Green sanding sugar
- Straws, cut to size

Baking Schedule
- Day 1: Bake cupcakes and prepare cherry filling.
- Day 2: Make frosting, assemble and serve.

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Suggested Recipes

Cherry Limeade Cupcakes
Homemade Cherry Limeade Cupcakes filled with sweet cherry filling and topped with fluffy maraschino cherry frosting.
Ingredients
SPECIAL TOOLS2
- 12-cup cupcake pans
- 24 cupcake liners
- 4 cup liquid measuring cup
- Stand mixer
- Sieve
- Piping bags (2)
- Ateco piping tip #808
- Stemmed Maraschino cherries
- Lime wedges
- Green sanding sugar
- Straws, cut to size
LIME CUPCAKES
- 1 cup (8 ounces) whole milk, at room temperature
- 6 large egg whites, at room temperature
- 2 1/4 cups (9 ounces) cake flour
- 1 3/4 cup (12 1/4 ounces) granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon fresh lime zest
- 12 tablespoons unsalted butter, cut into tablespoon sized pieces, at room temperature
CHERRY FILLING
- 3/4 cup (5.25 ounces/149 grams) granulated sugar
- 2 tablespoons cornstarch
- 11 ounces (2 cups/310 grams) pitted fresh or frozen cherries, thawed if using frozen
- 2 tablespoon lemon juice
- 2 tablespoons water
- 1/4 teaspoon almond extract
CHERRY FROSTING
- 2 cups (16 ounces/454 grams) unsalted butter, at room temperature
- 1/2 cup (3 1/4 ounces/95.5 grams) shortening
- Pinch of salt
- 6 1/2 cups (26 ounces/820 grams) powdered sugar, sifted
- 1 cup heavy cream
- 4 tablespoons Maraschino cherry juice
Instructions
LIME CAKE
- Adjust an oven rack to the center position and heat oven to 350 degrees. Line 2 12-cup cupcake pans with cupcake liners and set aside.
- In a bowl or a 4 cup liquid measuring cup, whisk together milk and egg whites. In the bowl of a stand mixer, with the paddle attachment attached, mix the flour, sugar, baking powder, salt and lime zest on low speed until combined. Add butter one tablespoon at a time until the mixture forms pea-sized pieces, about 1 minute. Reserve ½ cup of the milk mixture and pour the remaining to the flour mixture and mix on medium-high speed until light and fluffy, about 1 minute. Reduce the mixer speed to medium-low and add the reserved ½ cup milk mixture to the batter and mix until combined, about 30 seconds. Do not over mix. The batter may look curdled. Give the batter a final stir by hand with a rubber spatula.
- Divide the batter evenly between the prepared cupcake pans. Gently tap cake pans on the counter to settle the batter and bake until a toothpick inserted in the centers comes out with a few moist crumbs attached, about 15 to 20 minutes, rotating pans halfway through baking.
- Let cakes cook in their pans on wire racks for 5 minutes. Invert cakes on to wire racks to cool completely, about 2 hours.
CHERRY FILLING
- In a small saucepan, combine the sugar and cornstarch.
- Add the cherries, lemon juice and water and cook over medium heat.
- Bring to a simmer, stirring frequently to prevent the mixture from burning. Reduce the heat to low and allow to simmer for about 10 minutes, stirring occasionally.
- Once thickened, remove from the heat and stir in the almond extract. Cool for 15 minutes before transferring to an airtight container and store in the refrigerator.
CHERRY FROSTING
- In the bowl of a stand mixer with the paddle attachment attached, beat the butter, shortening and salt on medium speed until light and fluffy, about 8 minutes. Add the heavy cream, Maraschino cherry juice and slowly mix until combined, about 1 minute. Place a large sieve on top of the mixer bowl and gradually add the powdered sugar. Mix on low speed for 1 minute until combined.
- Increase the mixer speed to medium-high and beat until light and fluffy, about 6 minutes.
ASSEMBLE
- Using a small paring knife, cut a cone of cake out of each cupcake. Cut off the cone section of cake and discard, but keep the circular top of cake to place back on to the cupcake after filling.
- Place the filling in a piping bag and cut off the tip wide enough for the filling to come out. Start filling each cupcake with about 2 teaspoons of filling. Place the circular piece of cake back on top.
- Fit a piping bag with Ateco piping tip #828 and fill with frosting. Pipe a swirl of frosting on top of each cupcake. Top the cupcakes with a Maraschino cherry, lime wedge, straw and serve.
Notes
STORAGE
Cupcakes can be stored in an airtight container in the refrigerator for up to three days.
Filling can be made up to 1 week in advance, stored in the refrigerator or up to 1 month stored in the freezer. If frozen, bring to room temperature before using.
Assembled cupcakes can be stored in an airtight container in the refrigerator for up to 2 days. Bring to room temperature before serving.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 609Total Fat: 33gSaturated Fat: 13gTrans Fat: 2gUnsaturated Fat: 17gCholesterol: 55mgSodium: 606mgCarbohydrates: 75gFiber: 3gSugar: 51gProtein: 7g