Turn your favorite summertime drink into dessert with these Cherry Limeade Cupcakes. Moist lime-flavored cake and decadent icing piled high make this treat irresistible.

Cherry Limeade Cupcake with fresh lime and a cherry on top
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I absolutely love this easy cupcake recipe and you can’t help but smile. Just wait until you place it on your dessert table. These cupcakes will be the star of the show.

The vibrant red icing garnished with a lime and cherry make this cupcake look like it’s from a bakery. These fabulous looking cupcakes don’t just look pretty but they are tasty too. I also love to make Cherry Almond Cupcakes and some of the Best Cherry Desserts. They are so easy that you can make them during the week for a special treat.

What are Cherry Limeade Cupcakes?

Cherry Limeade cupcake is a delicious recipe that is bursting with lime flavor. The cake mix is Lime Jello Mix and then topped with a cherry flavor frosting.

They are beautiful and always a crowd favorite cupcake.

 

Ingredients needed - Cake Mix, lime jello mix, unsalted butter, powdered sugar, heavy whipping cream, cherry extract, red food coloring

Ingredients

Cupcakes

  • Box White Cake Mix (Plus, ingredients on the box – eggs, oil).
  • Lime Jello Mix

Cherry Frosting

  • Unsalted Butter, room temperature
  • Powdered Sugar
  • Cherry Extract
  • Red Food Coloring

The entire ingredients are in the recipe card.

Variations and Additions

  • Lime Zest – Feel free to add in lime zest or lime syrup to the cupcakes.
  • Fresh Lime Juice – Adding in fresh lime juice as so much flavor to the cupcakes. Limeade concentrate is another tasty option to fold into batter.
  • Sprinkles. Top the cupcakes with sugar sprinkles or crystal sprinkles.

How to Make Cherry Limeade Cupcakes

Mixing bowl with cupcake batter.

Step 1. First, prepare the cupcake batter according to the box instructions with oil, a large egg, and the ingredients on the box. Whisk until combined in a large bowl. Divide batter in the muffin cups in the cupcake pans.

Cupcakes cooling in pan.

Step 2. Bake in a preheated oven at 350 degrees. Allow the muffin tin to cool on a wire rack.

Cupcakes poked with holes.

Step 3. Then poke each cupcake with a fork all over.

Jello mixture in pan.

Step 4. Next, boil the water and dissolve the jello mix.

Mixture spooned over cupcakes.

Step 5. Spoon this mixture over the cupcakes making sure to do this as evenly as possible. Brush on top with a pastry brush if needed. Then refrigerate the cupcakes.

Frosting in bowl.

Step 6. Make the frosting. Cream together the butter and powdered sugar until light and fluffy. I used a stand mixer with the paddle attachment. If it does not cream, add a little bit of heavy whipping cream until it does. Be careful not to add too much and to do so in batches.

Cherry extract and food coloring added to frosting.

Step 7. Now, add the cherry extract. Stir to get everything mixed really well. Add the food coloring and stir again. 

Mixture combined and ready to use.

Step 8. At this point, go ahead and test the icing. You can do this by getting a spoonful of the frosting and turning it upside down. If the frosting stays on, it is ready. If it slides off, you need to add more powdered sugar. Only add a little bit a time. I normally do about ½ cup of powdered sugar each time until it is the desired consistency. 

Cupcakes removed from fridge.

Step 9. Remove the cupcakes from the refrigerator.

Cupcakes topped with frosting and garnished with lime and cherries.

Step 10. Finally, put the buttercream frosting in a piping bag. I like to use Wilton throw away bags because cleanup is really easy. Frost each cupcake by starting on the outside edge and work toward the middle. This is optional but I love to garnish each cupcake with a small lime slice and maraschino cherries. 

Pro Tips

  • Chill Cupcakes – After pouring the lime jello on the cupcakes, place in the fridge while preparing the frosting. Cool completely before frosting the cupcakes.
  • Cupcakes – We used a white cake mix but you can easily use any flavor of cake mix. Mix the ingredients with a stand mixer or by hand.
  • Piping Bags – If you do not have any piping bags, you can use a ziplock bag. Just cut off the corner and pipe the icing on each cupcake.
  • Cookie Scoop – Save time and use a cookie scoop! I have a set of stainless steel cookie scoops that I love, and they make baking so much easier.
  • Cupcake Liners – Use cupcake paper liners in the muffin pan for easy cleanup. If you do not have cupcake liners, make sure to spray the pan with cooking spray.
Cherry Limeade Cupcake with fresh lime and a cherry on top

FAQs

How do you Keep Cupcakes Moist and Fluffy?

To keep you cupcakes moist and fluffy, make you store in air tight container. You can leave them at room temperature or place in the fridge.

How to Store Cherry Limeade Cupcakes?

Store the leftover cupcakes in an airtight container at room temperature for up to 3 days or refrigerate the leftovers for up to 1 week. 

How to Freeze?

You can freeze frosted cupcakes. Make sure to store in a freezer safe container and they will last about 3 months in the freezer.

When ready to serve, thaw cupcakes in the fridge overnight then serve.

Cherry Limeade Cupcake with fresh lime and a cherry on top

More Cupcake Recipes

Make this cherry limeade cupcakes recipe today for a delightful treat. Please leave a star rating and comment.

Cherry Limeade Cupcakes

4.72 from 7 votes
Turn your favorite summertime drink into dessert with cherry limeade cupcakes. Lime flavored cake and decadent icing make this treat amazing.
Prep Time 10 minutes
Cook Time 20 minutes
Cool 15 minutes
Total Time 45 minutes
Servings 24
Cuisine American
Course Dessert
Calories 184

Ingredients

  • Cupcakes:
  • 1 box white cake mix plus ingredients needed based on the box instructions
  • 1 3 oz box lime jello mix
  • 1 cup water
  • Frosting:
  • 1 cup unsalted butter softened
  • 1 cup powdered sugar
  • 1 tbsp heavy whipping cream
  • 1 tsp cherry extract
  • red gel food coloring
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Instructions

  • Bake the cupcakes based on the box instructions.
  • Allow the cupcakes to cool for 10-15 minutes.
  • Poke the cupcakes with a fork multiples times ensuring that you go to the bottom of the cupcakes.
  • Boil the 1 cup of water in a separate pan.
  • Dissolve the jello mix in the boiling water.
  • Spoon the jello mixture over the cupcakes evenly.
  • Refrigerate the cupcakes until the jello is set.
  • Now for the Cherry Frosting Directions:
  • Cream the butter and powder sugar until it looks light and creamy. If it doesn’t cream add several drops of the heavy whipping cream until it creams.
  • Add the cherry extract. Stir to mix well. Add red gel food coloring. Stir to mix well. Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then…. Add more powder sugar ½ C at a time…. mix well.
  • If ready scoop the frosting into a pastry bag with a large tip.
  • Twist the open end of the pastry bag to push the frosting to the tip.
  • Start the frosting on the outside edge of the cupcake working to the center of the cupcake.
  • Place a small wedge of fresh lime on the center of the cupcake.

Recipe Notes

Store the leftover frosted cupcakes in the refrigerator for up to 4-5 days.  

Nutrition Facts

Calories 184kcal, Carbohydrates 22g, Protein 2g, Fat 11g, Saturated Fat 6g, Trans Fat 1g, Cholesterol 21mg, Sodium 172mg, Potassium 63mg, Fiber 1g, Sugar 16g, Vitamin A 246IU, Vitamin C 1mg, Calcium 30mg, Iron 1mg

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About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

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