ingredients
1 1/2 cups all-purpose flour, sifted
1 tsp. baking powder
1/4 tsp. coarse salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
3 large eggs, room temperature
1/2 cup whole milk, room temperature
1 tsp. pure vanilla extract
3 tbsp lime juice, divided
1 tbsp lime zest
Frosting
3 cups powdered sugar (confectioners sugar)
1/2 cup (1 stick) butter
1/2 teaspoon almond extract
1/4 cup maraschino cherry juice
Instructions
Heat oven to 350 degrees. Prepare muffins tins. (This recipe yielded 15 muffins for me.)
In a medium bowl, whisk together flour, baking powder, and salt; set aside.
In stand mixer with paddle attachment, cream together room temperature butter and sugar on medium-high until light and fluffy. Reduce speed to low and add in eggs, one at a time and mix until just blended.
Add in vanilla, 2 tablespoons of lime juice and milk and mix for about 30 seconds on low. Slowly add in dry ingredients and mix until just combined.
Remove from mixer then fold in lime zest with spatula.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 18 to 20 minutes.
Transfer muffin tin to a wire rack.
Use pastry brush to brush remaining 1 tablespoon of lime juice over the top of the cupcake.
Let cupcakes cool completely and dry before topping with cherry frosting.
Frosting.
In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add almond flavoring and cherry juice continue to beat on medium speed for 1 minute more, adding more juice if needed for spreading consistency.
