Cherry Lemonade Cupcakes

Perfect as an individual treat or to please a large crowd, these Cherry Lemonade Cupcakes infuse fresh cherry flavor into both the cupcake and frosting.

Total Time40 minutes
Yield6 1x

Ingredients

Units Scale

Cherry Lemonade Cupcakes:

1 1/2 cup All Purpose Flour
1 tsp Baking powder
1 tsp Baking Soda
1/2 cup Apple Sauce
2 Large Organic Eggs
4 tbsp Butter
1 cup Sugar
1/2 cup Powdered Sugar
1 tbsp Lemon Zest
1 tbsp Fresh Lemon Juice
3 tsp Vanilla Extract
1/2 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
1/3 cup Maraschino Cherries (paid link)
2 tbsp Cherry Juice
1/4 cup Almond Milk

Cherry Cream Cheese Frosting:

8 oz Cream Cheese
3 1/2 cup Powdered Sugar
1/2 cup Butter
1 tsp Vanilla Extract
1/4 cup Maraschino Cherries (paid link)

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Instructions

Preheat oven to 350°.
In a large bowl, blend softened cream cheese and powdered sugar.
Place cherries into a food processor (paid link) and chop into small pieces. Blend cherries and remaining frosting ingredients into a bowl. Cover frosting and place in the refrigerator for at least 30 minutes.
In a separate large bowl, mix dry ingredients: flour, baking soda, baking powder, ground cinnamon, and ground nutmeg.
In a second large bowl, blend sugar and butter.
Using a lemon zester (paid link), zest the skin of the lemon then cut the limit in half to squeeze 1 tbsp of fresh lemon juice into the bowl.
Add chop cherries in a food processor (paid link). Add cherries and remaining wet ingredients, except the eggs, into the same bowl. Hand blend ingredients for 3 to 4 minutes.
Add eggs to wet ingredients one at a time. Blend for 1 minute.
Slowly add the dry ingredients to the wet ingredients. Lightly fold until blended. Do not over mix.
Place cupcake paper into large muffin pan and fill 3/4 to the top with cupcake batter.
Bake cupcakes for 25 minutes then remove from heat. Allow to cool for an additional 30 minutes.
Using a cupcake decorating kit (paid link), add cream cheese frosting to the top of each cupcake.