Cherry Lime Cupcakes

Preheat oven to 350° F. Line a cupcake pan with 12 cupcake liners.
In a mixing bowl, combine all-purpose flour, granulated sugar, baking powder, and salt. Whisk to combine.
Add in milk, vegetable oil, sour cream, egg, vanilla extract, and maraschino cherry juice. Whisk until well combined with the dry ingredients. Do not overmix.
Fold in chopped maraschino cherries.
Portion the cupcake batter into the cupcake liners using a large cookie scoop, about ¾ full.
Bake for 20 minutes until the tops of the cupcakes bounce back slightly when touched.
Remove the cupcake pan from the oven and cool for 5 minutes. Transfer the cupcakes to a wire rack to cool completely.

Add room temperature butter to a large mixing bowl or the bowl of a stand mixer fitted with a whisk or paddle attachment. Whip the butter for 5 minutes on medium-high speed, scraping down the sides occasionally, until the butter is light, fluffy, and pale in color.
Add one half of the powdered sugar and mix on the lowest speed setting until fully combined. Add remaining powdered sugar and continue to mix on low until incorporated.
Add lime zest, lime juice, and salt and mix on low until combined.
Slowly drizzle in the heavy cream while mixing on low speed. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.
Once the heavy cream is added, turn the speed on the mixer to medium-high and mix for an additional 3 minutes until smooth.

To decorate the cupcakes, use a piping bag fitted with your favorite piping tip and swirl the lime buttercream frosting on top of the cooled cupcakes. Garnish with a lime slice and a maraschino cherry.

Cherry lime cupcakes can be stored in an airtight container in the refrigerator for up to 5 days. To serve, bring the cupcakes to room temperature.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.