Jo and Sue: Cherry Limeade Cupcakes

Alright, here's the thing.

We cheated... again....

It's just that it worked soooo well with our Triple Butterscotch Cupcakes for Thanksgiving (recipe HERE) that we thought we should do it again.

Don't judge.

Who doesn't want delicious cherry and lime cupcakes that also happen to be super de duper easy peasy? No one. That's who.

Once you make these and see how crazy good they turn out... you'll be cheating too.

For realz.

Cherry Limeade Cupcakes

Ingredients

Cake

1 box white cake mix

1 box vanilla pudding mix

2 limes juiced + enough water to make 1 cup

zest of 1 lime

1/3 cup oil

3 eggs

Simple Syrup

2 Tbsp fresh lime juice

2 Tbsp sugar

Cherry Buttercream

1 1/4 cup butter, room temp

4 - 5 cups cups icing sugar

6 - 8 Tbsp maraschino cherry juice

few drops red food coloring

Decorations

12 maraschino cherries with stems

Directions

Prepare cake - preheat oven to 350. Line 24 muffin tins with paper liners. Set aside.

In a mixing bowl, beat together cake mix, pudding mix, lime juice and water, oil, and eggs until well combined. Scoop evenly into the prepared muffin tins.

Bake at 350 until tops are golden brown and toothpick inserted near center comes out clean, about 20 - 25 minutes. Remove from oven and let sit for 5 minutes.

Then remove from muffin tin to cool completely on wire cooling rack.

Prepare simple syrup - Stir together lime juice and sugar until sugar is dissolved.

Brush the simple sugar on the tops of the cupcakes using a basting or pastry brush. Let sit for a few minutes to air dry a bit.

Prepare buttercream - Beat butter until smooth, scraping sides as needed. Gradually beat in icing sugar and cherry juice and food coloring until you reach spreading consistency.