[ingredients]18.25 oz white cake mix
1 cup limeade concentrate, thawed
3 eggs
1/4 cup oil
few drops green food coloring
Frosting:
2 sticks (1 cup) butter, slightly softened
10 oz jar maraschino cherries
4 cups powdered sugar

[instructions]1. Preheat oven to 350. Line 24 muffin tins with cupcake liners.
2. In the bowl of a mixer, combine cake mix, limeade concentrate, eggs, oil, and food coloring. Beat on low speed for about 30 seconds, then scrape sides of the bowl and increase speed to medium high. Beat for two minutes. Fill liners 2/3 full with batter and bake for about 15 minutes or until tops spring back when lightly touched. Remove cupcakes to wire racks until cool.
3. In the bowl of a mixer, beat butter and 4 tablespoons maraschino cherry juice from the jar of cherries until semi-combined. With the mixer on low, slowly add powdered sugar until it is just mixed in. Increase speed to high and beat for about a minute until fluffy.
4. Frost cupcakes and top with a cherry (I also used coarse sanding sugar).
Notes:
If you’re going to pipe frosting on high like I did, you’ll want to double the frosting recipe.
Green food color is NOT necessary, but without it, the cupcakes stayed white.

*Recipe and image courtesy of: ConfessionsofaCookbookQueen.com