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 1/2 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.