Lime Cupcakes with Maraschino Cherry Frosting...

 

We're down to wire over here. With our upcoming move, of course.

First Communion... check.
Shipped vehicle... check.
Done planning birthday parties... well, almost.
Clean out house and donate/sell/throw-out items we no longer need... kind of.

To procrastinate I thought I'd make some cupcakes. I like procrastinating....... especially when I am over whelmed.

P.S. I heart planning parties and keeping an uncluttered home, but I'm definitely feeling the rush to get things done.... like... NOW!

So, to help wind down and think things out, I bake. Call me the crazy that I am. Truly, I will not be offended.

After this wonderful therapeutic baking session, I'm back to finishing what I've started!

Lime Cupcakes with Maraschino Cherry Frosting

For the Cupcakes:

• 1 Box (1lb 5 Oz.) Classic White Cake Mix, Plus Ingredients Listed On Back
• 1/3 Cup Freshly Squeezed Lime Juice (About 3 Limes)
• 1 Tablespoon Lime Zest (About 1 Lime)

For the Lime Glaze:

• 1 Cup Powdered Sugar, Sifted
• Juice Of 1 Lime
• 2 Tablespoons Half & Half

For the Maraschino Frosting:

• 2 Sticks Of Salted Butter, Softened
• 4-5 Tablespoons Of Maraschino Cherry Juice (From The Jar), Room Temperature
• 1 Teaspoon Pure Vanilla Extract
• 1 Pound Powdered Sugar, Sifted
• 24-26 Maraschino Cherries, For Garnish and/or Lime Slices (Optional)

Preheat the oven to 350 degrees (F).

Line 2 cupcake/muffin pans with cupcake liners.

In a large bowl, mix the boxed cake mix and listed ingredients together. Add the lime juice and lime zest. Mix to combine, while scrapping down the sides to make sure all the ingredients are incorporated. Divide the batter evenly between the lined cupcake pans. Bake for 16-18 minutes, or until done. Cool completely.

Using a small bowl, whisk the lime juice and half & half into the powdered sugar. Dollop about half a teaspoon onto the top of each cupcake, spreading evenly in a circular motion, using the back of a spoon. Let the glaze set, about an hour before frosting.

In a medium/large bowl cream the butter, maraschino cherry juice, and vanilla until smooth and creamy. Add the powdered sugar in small amounts until incorporated. Transfer the frosting to a piping bag with a decorative tip and pipe onto the glazed cupcakes. Place a maraschino cherry and/or lime on top for garnish. Makes 24-26 cupcakes.

Enjoy!

I'm linking this post up to I'm Lovin' It.