Cherry Limeade Cupcakes
Prep time
Cook time
Total time
Recipe type: Cupcakes
Serves: 12 cupcakes
The cupcakes
  • ½ cup soft butter
  • ¾ cup sugar
  • 2 eggs
  • 2 packed tablespoons grated lime zest
  • 3 tablespoons freshly squeezed lime juice
  • ¾ cup plain greek yogurt
  • 1 & ½ cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
The frosting
  • ½ cup soft butter
  • ¼ cup finely chopped, fresh sweet cherries
  • 1 pound confectionary sugar
  • 1 teaspoon vanilla
  • 2 -3 teaspoons heavy cream
Make the cupcakes
  1. Preheat oven to 350 degrees, and line a 12 spot muffin tin with paper liners.
  2. Beat the butter and sugar together.
  3. Beat in eggs, one at a time.
  4. Mix the lime zest and juice into the yogurt.
  5. In a small bowl, whisk together the flour, baking powder and salt.
  6. Beating well after each addition, add the flour and yogurt mixtures alternately, beginning and ending with the flour [in this order: ⅓ of the flour, ½ of the yogurt, ⅓ flour, 2nd half of the yogurt, final 3rd of the flour]
  7. Divide evenly among the 12 liners, and bake for about 16 to 18 minutes. An inserted toothpick should come out clean.
  8. Remove cupcakes from tin and cool on a rack.
Make the frosting
  1. Beat the butter and cherries together, until well combined.
  2. Gradually beat in the sugar.
  3. Add the vanilla, and then, if needed enough cream to get a nice spreadable consistency. [if the cherries are very juicy, you may not need the cream.]
  4. Pipe or spread on completely cooled cupcakes.
  5. They can be stored at room temperature for 24 hours, in the fridge after that.
Recipe by The Creekside Cook at