Cherry Limeade Cupcakes

Ingredients

• 3/4 cup all-purpose flour
• 3/4 cup cake flour
• 1 tsp baking powder
• 1/8 tsp baking soda
• 1/4 tsp salt
• 3/4 cup + 2 Tbsp granulated sugar
• 1 Tbsp lime zest
• 1/2 cup unsalted butter, softened
• 1 large egg
• 2 large egg whites
• 1/2 tsp vanilla extract
• 1/4 cup + 3 Tbsp buttermilk
• 1 1/2 Tbsp fresh lime juice
• 1 Tbsp fresh lime juice
• 1 Tbsp granulted sugar
• 3/4 cup butter
• 2 1/2 – 2 3/4 cup powdered sugar
• Few drops red food coloring, optional
• 3 Tbsp maraschino cherry juice
• 12 maraschino cherries, lime slices and sugar crystal sprinkles

Directions

1. Heat the oven to 350 degrees. Sift both flours into a mixing bowl, then add the salt, baking soda, and baking powder. Whisk for 20 seconds, and set the bowl aside.
2. Combine 3/4 cup + 2 Tbsp granulated sugar and the lime zest in a food processor. Pulse until the mixture is finely ground, about 1 minute.
3. Add the butter and lime sugar to the bowl of a stand mixer with the paddle in place. Beat until the mixture looks light in color and fluffy. If your paddle does not scrape the bowl as it runs, pause now and then during mixing to scrape the sides and bottom. Beat in the egg, then add the egg whites 1 at a time, mixing in the vanilla with the 2nd egg white.
4. Use the same liquid measuring cup that held the buttermilk to whisk the buttermilk and lime juice together. Add the dry ingredients and buttermilk mixture in 3 additions, starting and finishing with the flour mixture: mix in 1/3 of the flour mixture, then 1/2 of the buttermilk mixture, mixing only until incorporated each time. Continue alternating this way until everything has been added.
5. Divide the batter among 12 paper-lined muffin cups. Bake in the heated oven until a tester poked into the center of a cupcake comes out clean, about 18 – 20 minutes. Take the pan out of the oven and leave the cupcakes in the muffin tin for several minutes, then move them to a wire rack so they can cool a bit while you make the simple syrup.
6. For the simple syrup, whisk 1 Tbsp lime juice with 1 Tbsp granulated sugar in a small bowl until the sugar dissolves. Brush all of the syrup onto the warm cupcakes; this should be about 2 light coats on each cupcake. Leave them until completely cool.
7. For the frosting, beat the butter with a stand mixer and paddle attachment until it turns pale and fluffy. Mix in 1/4 cup powdered sugar, then beat in the maraschino cherry juice and the optional red food coloring. Turn the mixer to low and gradually add the remaining 2 1/4 cups powdered sugar. Add an additional 1/4 cup as needed to reach the consistency you want, then raise the speed to medium and whip until light and fluffy.
8. Pipe or spread the frosting over the cooled cupcakes. Finish each cupcake with a maraschino cherry and a lime slice, then add sprinkles around the edges if desired.