Cherry Limeade Cupcakes
These Cherry Limeade Cupcakes are inspired by the classic Sonic drink—sweet cherries, zesty lime, and a pop of vibrant color in every bite! They’re light, fluffy, and topped with a maraschino cherry buttercream frosting that’s as fun to eat as it is to make.
In this post, I’ll share my easy cherry limeade cupcake recipe, along with helpful baking tips and decorating tricks to make your cupcakes look as amazing as they taste.
Why You’ll Love these Cupcakes
✔ Light and Fluffy Texture – Using only egg whites keeps these cupcakes soft and airy.
✔ Refreshing Cherry-Lime Flavor – Just like your favorite cherry limeade drink—sweet, citrusy, and delicious!
✔ Easy to Make – Simple ingredients and steps make this a great cupcake recipe for any occasion.
✔ Perfect for Summer Gatherings – Bring them to BBQs, picnics, or birthday parties!
About this Recipe
Happy Fourth of July! Guess what I’m taking to a BBQ tonight? Cherry Limeade Cupcakes! They may not be the most patriotic-looking dessert, but who doesn’t love Sonic’s Cherry Limeade? I thought—why not try it in cupcake form?
I’ve been wanting to test this idea for a while, and today was the perfect excuse. I’m not the most accomplished cake decorator (let’s just say I’ve only used piping tips a handful of times!), but I think these cupcakes turned out pretty cute.
The real test? My kids’ reaction. Logan couldn’t stop begging for one, and they both happily licked the bowl after I finished making the maraschino cherry buttercream frosting—so I’d say these will be a hit at the BBQ tonight!
Do you have any special plans for today? Are you making anything delicious? If you need a fun, summery dessert, these easy cherry limeade cupcakes might just be the perfect treat!
Love Cherry Limeade? – If you can’t get enough of that sweet and tangy cherry limeade flavor, you’ll want to check out my refreshing Cherry Limeade Slushies next!
★★★★★
Reader Review
“I love citrus anything. I made these for my kids birthday and everyone raved and wanted seconds. Fantastic!!
My only notes are that my zest was stringy and so I ran my zest and sugar through the food processor and my cupcakes took about 5 mins longer to bake.”
Tools Needed for Cherry Limeade Cupcakes
Before you start baking, grab these essentials:
- Measuring Cups and Spoons – To measure the ingredients in the recipe.
- Zester – to zest the fresh limes.
- Mixing bowls – For combining dry and wet ingredients when making the cupcake batter.
- Electric mixer – A stand or hand mixer works best for creaming the butter and sugar.
- Cupcake liners & muffin tin – Keeps cupcakes from sticking and makes them easy to serve. This recipe uses standard sized.
- Pastry bag & piping tip – For beautifully swirled maraschino cherry buttercream frosting.
Cherry Limeade Cupcake Ingredients
Before you start baking, here’s a quick look at what you’ll need. You probably have most of these in your pantry, but this will help you double-check your grocery list!
For exact measurements, scroll to the bottom of this post for the full ingredient list and printable recipe card.
Cupcakes
- cake flour
- baking powder
- salt
- buttermilk
- egg whites
- granulated sugar
- lime zest
- unsalted butter
- vanilla extract
Cherry Frosting
- confectioners’ sugar
- unsalted butter
- maraschino cherry juice
- red food coloring (optional)
Ingredient Notes
- No Cake Flour? No problem! Try this DIY Cake Flour Substitute for the same light, tender texture.
- Out of Baking Powder? Learn how to make a simple baking powder substitute with just two ingredients.
How to Make Cherry Limeade Cupcakes
Want a quick look at how these cherry limeade cupcakes come together? Here’s a simple step-by-step breakdown. These light, citrusy cupcakes with maraschino cherry buttercream are easier than you think!
- Preheat & Prep – Preheat the oven to 350°F and line cupcake tins with liners.
- Make the Batter – Sift the dry ingredients, then mix the sugar and lime zest. Cream with butter, then alternate adding the dry ingredients and the egg-white mixture.
- Bake – Divide the batter into 18-24 liners and bake for 15-18 minutes, until lightly golden and springy to the touch.
- Make the Frosting – Beat together powdered sugar, butter, and maraschino cherry juice until smooth. Adjust consistency if needed and add food coloring if desired.
- Frost & Decorate – Once the cupcakes have fully cooled, frost them and garnish with lime slices and maraschino cherries.
The above is simply a quick summary of this cherry limeade cupcake recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Cupcake Tips
- Separate Egg Whites Easily – This recipe uses only egg whites for a light texture. Not sure how? Check out my step-by-step guide to separating eggs.
- Use Room Temperature Ingredients – Cold butter or eggs can cause uneven mixing. Learn how to soften butter quickly and bring eggs to room temperature.
- Quick Tip for Filling Cupcake Liners – Want a mess-free way to portion out your cupcake batter? I use this simple trick to easily fill muffin tins without drips or spills! Check out my cupcake batter filling tip here.
- Sift Powdered Sugar – This prevents lumps in your frosting, making it silky smooth.
- Adjust Frosting Consistency – Too runny? Add powdered sugar, 1 tablespoon at a time. Too thick? Mix in 1 teaspoon of heavy cream.
- Want to Elevate Your Cupcake Decorating? – If you’re looking for an easy way to create bakery-style swirls and beautiful frosting designs, check out my cupcake decorating tips for step-by-step guidance!
Cherry Limeade Cupcakes FAQs
Have questions about this recipe? Here are some commonly asked questions and helpful answers! If you don’t see what you’re looking for, feel free to ask in the comments—I’m happy to help!
Can I use salted butter instead of unsalted?
Yes! Just reduce the salt in the recipe by ¼ teaspoon per 8 tbsp of butter.
Can these cupcakes be made ahead of time?
Absolutely! Bake the cupcakes a day in advance and store them at room temperature. Need to prep even earlier? Freeze them for best freshness!
Can I freeze cupcakes?
Yes! I recommend freezing the unfrosted cupcakes, then storing the frosting separately. Thaw both before decorating. For tips, check out my how to freeze muffins guide—it works the same way!
How to Store Leftover Cupcakes
- Short-Term Storage – Keep in an airtight container in the fridge to maintain freshness.
- Freezing Frosted Cupcakes – Flash freeze them on a baking sheet first, then transfer to a container to prevent smudging.
Try These Cherry Limeade Cupcakes!
If you love the flavors of cherry and lime, you have to try these cupcakes! Give them a go and let me know what you think—leave a comment and rating below! Your reviews and comments help other readers, too!
On Instagram? Share your photos and tag me @goodlifeeats with #goodlifeeatsrecipes—I’d love to see your cupcakes!
★★★★★
Reader Review
“Review goes hereI made these this weekend for a bakesale benefiting Japan. They were a HUGE success. So cute, thanks for the excellent idea!
I actually made them from a lemon box cake mix *gasp* but added fresh lime zest to the batter.”
More Cupcake Recipes to Try
Looking for more cupcake inspiration? Here are some favorites:
- Lemon Blackberry Cupcakes – Tangy lemon paired with sweet blackberry buttercream.
- Vanilla Cupcakes with Cream Cheese Frosting – A classic, rich vanilla flavor with the perfect creamy frosting.
- Sour Cream Cupcakes – Incredibly moist and fluffy!
- Lime Cupcakes with Strawberry Buttercream – A fruity, citrusy twist.
Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.
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Cherry Limeade Cupcakes
Inspired by Sonic’s Cherry Limeade, these cupcakes are soft, fluffy, and bursting with cherry-lime flavor. Topped with a smooth maraschino cherry buttercream frosting, they’re the perfect treat for parties, BBQs, or whenever you’re craving something sweet and citrusy!
Ingredients
Cupcakes
- 2 1/4 c cake flour
- 1 Tbs baking powder
- 1/2 tsp salt
- 1 1/4 c whole milk or buttermilk
- 4 large egg whites
- 1 1/2 c sugar
- zest of 3 limes
- 1 stick (8 Tbs or 4 oz) unsalted butter, at room temperature
- 1/2 tsp pure lemon extract
Cherry Frosting
- 3 3/4 cups confectioner’s’ sugar, sifted
- 1/2 cup butter, softened
- 4 Tbs maraschino cherry juice
- red food coloring (optional)
Instructions
Prep Your Oven & Cupcake Liners
- Preheat your oven to 350°F and position a rack in the center.
- Line a standard cupcake tin with liners—this recipe makes 18 to 24 cupcakes, so you may need to bake in batches.
Make the Cupcake Batter
- Mix the Dry Ingredients: In a medium bowl, sift together the cake flour, baking powder, and salt.
- Whisk the Wet Ingredients: In a separate bowl, whisk together the buttermilk and egg whites until well combined. Set this aside—you’ll add it to the batter in steps.
- Infuse the Sugar with Lime Zest: In the bowl of a stand mixer, combine the sugar and lime zest.
- Cream the Butter & Sugar: Add the softened butter to the sugar mixture. Using the paddle attachment, beat on medium speed for 3 minutes, or until the mixture is pale, fluffy, and well incorporated. You can also use a hand mixer if needed.
- Incorporate the Dry & Wet Ingredients: Mix in the vanilla extract. Add one-third of the dry ingredients, beating on low speed until just combined. Pour in half of the buttermilk-egg mixture and mix again.
- Repeat the process—add another one-third of the dry ingredients, then the remaining buttermilk-egg mixture. Finish by adding the final portion of dry ingredients. Give it one final 30-second mix on medium speed to ensure everything is fully incorporated, but avoid overmixing!
Bake the Cupcakes
- Divide the batter evenly between 18-24 cupcake liners, filling each about two-thirds full.
- Bake for 15-18 minutes, or until the cupcakes are lightly golden and spring back when gently pressed in the center.
- Let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
Make the Maraschino Cherry Buttercream
- In the bowl of a stand mixer, combine: sifted confectioner’s sugar, softened butter, and maraschino cherry juice
- Mix on low speed until the sugar is mostly incorporated, then increase to medium-high speed and beat until the frosting is smooth and fluffy.
- Adjust the consistency if the frosting is too thick, add 1 teaspoon of cherry juice at a time until it reaches your desired spreadable texture. If the frosting is too thin, mix in 1 tablespoon of powdered sugar at a time to thicken it.
- For a more vibrant cherry hue, add a few drops of red food coloring, mixing until the color is evenly distributed.
Decorate & Serve
- Frost the cupcakes: Once the cupcakes are completely cooled, it’s time for the fun part—frosting! Use a piping bag (or a spatula) to swirl on the buttercream.
- Garnish each cupcake with a lime slice and maraschino cherry for the perfect finishing touch!
Notes
adapted from Annie’s Eats
cupcakes adapted from Dorie Greenspan’s Perfect Party Cake
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Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 301Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 246mgCarbohydrates: 59gFiber: 1gSugar: 43gProtein: 3g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Kenna-boo says
I like how they look I might as well use them for a summer party or cookout
Alicia Chafin says
I made these this weekend for a Bakesale benefiting Japan. They were a HUGE success. So cute, thanks for the excellent idea! I actually made them from a lemon box cake mix “gasp” but added fresh lime zest to the batter.
Anonymous says
I love citrus anything. I made these for my kids birthday and everyone raved and wanted seconds. fantastic!! My only notes are that my zest was stringy and so I ran my zest and sugar through the food processor and my cupcakes took about 5 mins longer to bake.
e-Mom says
Lime–my all-time fav. fruit. Smashing angular photography. Great job!e-Mom @ Susannah's Apronshttp://susannahsaprons.blogspot.com
jsprik says
uuuummmm….YUM, that's all i have to say!! 🙂
Hoosier Homemade says
Those look amazing! And once again, great photos! Thanks for joining the party at Cupcake Tuesday!~Liz
nandini says
The cup cakes look so adorable….Just discovered ur blog and i love it… it is very elegant and nice to read too.
Melinda says
Dear God, I just made these cupcakes and my family suddenly thinks I'm the most amazing mom ever. These are so good. I even made substitutions to make them dairy free (dairy free margarine, rice milk soured with lime juice for buttermilk) and they are perfect. I think these will be a family tradition for us for years to come.