Cherry Limeade Cupcakes

🧂 Ingredients

• 15.25 ounce box white cake mix

  with NO pudding
• 3.4 ounce box of instant vanilla pudding
• 3 eggs

  at room temperature
• 1/4 cup maraschino cherry juice

  cherries reserved
• 1/4 cup canola oil
• 12 ounces Cherry 7UP

  1 can equivalent
• red food coloring

  optional
• 1 cup unsalted butter

  room temperature
• 5-6 cups powdered sugar
• 2 tbsp fresh lime juice
• 1/8 tsp salt
• 1 tsp grated lime zest
• green food coloring

  optional

Instructions

• 1 Preheat oven to 350 F. Place cupcake liners in muffin pans.
• 2 In a medium bowl with a hand mixer or in a stand mixer, combine and mix all
  ingredients on medium speed for 1 to 1 1/2 minutes. If desired, stir in a few
  drops of red food coloring until batter is pink.
• 3 Pour mixture into prepared muffin pan. Bake 20 to 24 minutes or until toothpick
  inserted into cupcakes comes out clean. Let cool completely.
• 4 Meanwhile, prepare the frosting. Place butter in a large bowl and beat with
  electric mixer until light and fluffy. Add 5 cups of powdered sugar, salt, lime
  juice, and lime zest. Mix until a thick and creamy consistency is achieved. Add
  more powdered sugar until the frosting is of a good spreading (or piping)
  consistency. Mix in a tiny amount of green food coloring if you’d like the
  frosting to have a green tint.
• 5 Pipe or spread frosting atop cooled cupcakes. Top each cupcake with one of the
  reserved cherries. Poke one half of a Twizzlers Cherry Twist into the top of
  each cupcake, to resemble a straw.

Nutrition Info