Cherry Limeade Float Cupcakes

I’m a sucker for the pucker of a cherry limeade. (It’s was one of my biggest pregnancy cravings.) For Kate’s birthday she begged for a super-boring cookie cake from the store, but I wanted to make something for the parents who stayed and hung out during the party to help. I brought these little “cupcake floats” and set them out for the adults and they were perfect. (As it turns out, the kids loved these too!)

Don’t be fooled by how easy these are. (You’ll notice there’s no eggs or oil in this recipe…don’t let that scare you, the Sprite is magic, I tell you!) They are adorable to look at and even better to eat!

I think these are best when the limeade-drenched cupcakes are refrigerated overnight. Something about that soaking time makes the pucker factor deeee-licious.

Cherry Limeade Float Cupcakes

Cherry Limeade Float Cupcakes



1 pkg. Betty Crocker French Vanilla Cake Mix

1 1/2 cups Sprite

1 tablespoon lime zest

1/4 cup limeade concentrate

Pepperidge Farm Pirouette cookies, vanilla flavored

Cherry Frosting (storebought or see recipe below)

Red Maraschino Cherries

Homemade Cherry Frosting:

1 cup (2 sticks) unsalted butter, room temperature

1 lb powdered sugar, sifted

5-6 tbsp Maraschino cherry juice

3-4 tbsp heavy whipping cream

red food coloring, as desired for "pinkness"


Preheat oven to 325 degrees. Combine cake mix, sprite and lime zest and stir well. That’s it (seriously!)

Place shot glasses/votive holders on a baking sheet and spray with nonstick cooking spray. Fill 1/2 full with cake batter and bake at 325 degrees for 18-22 minutes until done (Centers won't be jiggly when you give the pan a shake.) Remove from oven and let cool completely.

Poke each cooled cake several times with a toothpick and drizzle with limeade concentrate.

Cut pirouette cookies in half. These will be your “straws”.

Put frosting in ziploc bag w/ a piping tip if desired (I use Wilton 2D but if you don’t have one just snip off the end of the baggie and pipe straight from it.) Pipe frosting onto each cupcake, top with a halved maraschino cherry and insert your straw. Serve or refrigerate until needed.

For the frosting:

Cream butter with an electric mixer. Gradually add the powdered sugar and mix until combined. Add the cherry juice and mix until combined. Add enough whipping cream until you get your desired consistency, you may not need all of it, or you might want to add more. Add food coloring if desired.

Makes 20-32 depending on the size of your cups/votives/shot glasses.

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