Get ready to meet your new favorite summer treat: Cherry Limeade Cupcakes! These cupcakes are like a party in every bite, bursting with the bright, nostalgic flavors of cherry, lime, and a hint of buttery sweetness. Perfect for backyard gatherings, birthday parties, or simply brightening up an ordinary day, this recipe delivers not only eye-catching desserts but also irresistible taste. Whether you grew up sipping cherry limeades at your local drive-in or you’re just discovering the magic now, you’ll fall hard for how easy it is to bring this playful, zesty flavor combo to life in cupcake form.

Cherry Limeade Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a handful of simple but thoughtful ingredients work together to create Cherry Limeade Cupcakes that are moist, fruity, and full of personality. Each addition truly counts, right down to the optional food coloring that gives these treats that signature pop!

White cake mix: The ideal blank canvas for letting the cherry-limeade flavors shine.
Cherry limeade (or lemon-lime soda): Adds tangy flavor and moisture—use real cherry limeade or sub with soda in a pinch.
Vegetable oil: Locks in that soft, tender crumb and keeps cupcakes perfectly moist.
Egg whites: Help the cupcakes stay extra fluffy while keeping the color light for a vibrant finished look.
Maraschino cherry juice: Infuses the batter with a sweet, unmistakable cherry kick.
Lime zest: Packs in bold citrus aroma and fresh, zesty notes in each bite.
Chopped maraschino cherries: Little pops of juicy sweetness dotted throughout the cupcakes.
Unsalted butter (softened): The base of that luscious, cloud-like frosting.
Powdered sugar: Ensures the frosting is smooth, sweet, and easily pipes into Insta-worthy swirls.
Cherry limeade or lime juice: Flavor booster for the frosting—use whichever you have for an extra hit of citrus.
Pink or red food coloring (optional): Achieve that fun, punchy hue reminiscent of classic cherry limeade.
Lime slices and maraschino cherries: For the finishing garnish—totally optional but highly recommended for wow factor.

How to Make Cherry Limeade Cupcakes

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 350°F (175°C). Line a regular cupcake pan with 24 cupcake liners. This step ensures your Cherry Limeade Cupcakes will bake evenly and release easily when fully cooled, making both baking and cleanup a breeze.

Step 2: Mix Up the Cupcake Batter

In a large bowl, combine the white cake mix, cherry limeade (or lemon-lime soda), vegetable oil, egg whites, maraschino cherry juice, and fresh lime zest. Mix everything together just until smooth—don’t overbeat or you’ll lose that airy texture! Gently fold in the chopped maraschino cherries, distributing them so every cupcake gets a juicy burst.

Step 3: Fill and Bake

Portion the batter evenly among the cupcake liners, filling each about 2/3 full. Pop the pan into the oven and bake for 18 to 22 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean and the tops spring back to the touch. Let the cupcakes cool in the pan for a few minutes, then transfer to a rack to cool completely.

Step 4: Whip Up the Cherry Limeade Frosting

While the cupcakes cool, it’s time for that irresistible frosting! Beat the softened butter in a mixing bowl until it’s light and creamy. Gradually add in the powdered sugar, a little at a time, and mix until smooth. Pour in the cherry limeade (or lime juice), one tablespoon at a time, until you reach your desired frosting consistency. If you want that gorgeous pink hue, now’s the time to mix in a drop or two of food coloring.

Step 5: Frost and Decorate

Once your cupcakes are completely cooled, use a piping bag (or a spatula for a rustic approach) to swirl the frosting generously onto each cupcake. Finish with a maraschino cherry and a slim wedge of lime on top. Admire your batch of Cherry Limeade Cupcakes—they’re almost too cute to eat!

How to Serve Cherry Limeade Cupcakes

Garnishes

Go classic with a crown of swirled pink frosting, then perch a glossy maraschino cherry and a tiny lime wedge right on top. If you want to dial up the fun, a sprinkle of sanding sugar or a drizzle of cherry syrup can make these cupcakes the centerpiece of your dessert spread.

Side Dishes

Serve Cherry Limeade Cupcakes with a refreshing pitcher of homemade lemonade or iced lime tea. Pairing them with light, fruity salads—think watermelon and mint or a berry medley—brings out the tangy notes and keeps things feeling celebratory without weighing you down.

Creative Ways to Present

Arrange these cupcakes on a tiered stand for a whimsical party look, or serve them in mason jars for a portable picnic treat. For birthdays or showers, you can coordinate your cupcake liners and garnishes with party colors to make your Cherry Limeade Cupcakes a total showstopper.

Make Ahead and Storage

Storing Leftovers

Store any leftover Cherry Limeade Cupcakes in an airtight container at room temperature for up to two days. If your kitchen is especially warm, keep them in the fridge to prevent the frosting from softening too much—just let them come back to room temperature before serving for the best flavor and texture.

Freezing

If you want to freeze these cupcakes, it’s best to do so without the frosting. Place unfrosted cupcakes in a single layer in a freezer-safe container, separating layers with parchment paper. Freeze for up to two months, then thaw at room temperature before decorating.

Reheating

There’s no need for reheating—these cupcakes are best enjoyed at room temperature! If you’ve stored them in the refrigerator or freezer, simply leave them out on the counter until the cake and frosting have softened and are ready to eat.

FAQs

Can I use homemade cherry limeade instead of store-bought?

Absolutely—homemade cherry limeade works perfectly and can add an extra layer of fresh flavor. Just be sure it’s sweet and tangy, about the same consistency as soda, to keep the cupcakes moist and flavorful.

What if I don’t have maraschino cherries?

You can substitute another sweet cherry variety, or try chopped fresh cherries for a slightly less sweet, more natural twist. Just be aware that fresh cherries have more juice and may tint the batter more.

Is there a gluten-free way to make Cherry Limeade Cupcakes?

Yes! Swap the white cake mix for your favorite gluten-free cake mix and make sure all other ingredients (including soda or cherry limeade) are gluten-free. The rest of the steps remain the same.

Can I make these cupcakes vegan?

You can! Use a vegan white cake mix, plant-based oil, and egg replacer such as aquafaba for the egg whites. Substitute the butter in the frosting for softened vegan butter, and you’ll have vegan-friendly Cherry Limeade Cupcakes.

How can I make the cupcakes extra moist?

Make sure you don’t overbake them—check a few minutes early since oven times can vary. Using the full amount of cherry juice and limeade (or soda) in the batter adds moisture, too. If you want even more tang, brush the baked cupcakes with a little extra cherry limeade before frosting.

Final Thoughts

Cherry Limeade Cupcakes are pure joy baked into every bite—the kind of treat that brings smiles and sparks sweet summer memories. Give these a try, share them with those you love, and watch them disappear faster than you can say “just one more!” Once you’ve tasted that pop of cherry-lime goodness wrapped in soft, airy cake, you’ll find yourself coming back to this recipe all year long.

Cherry Limeade Cupcakes Recipe