This frosting, which I first used on cherry limeade cupcakes, could work very well on vanilla, lemon, or chocolate cupcakes. Because it uses the juice from maraschino cherries, it’s a good option for year-round baking, and you can always add the cherries themselves to top your cupcakes or cake if you like.
This recipe yields enough for at least 18 cupcakes, but I believe it could frost about 2 dozen if you use more modest portions on each cupcake than I used on my cherry limeade cupcakes. The recipe can be easily doubled to cover two-layer cakes or sheet cakes.
- 8 tablespoons unsalted butter, at room temperature
- 4 cups powdered sugar
- 1/2 teaspoon almond extract
- 1/4 cup plus 3 tablespoons maraschino cherry juice
Beat butter in a mixing bowl for 1-2 minutes. Add 3 cups powdered sugar and allow the sugar to fully incorporate into the butter; this will take several minutes.
Add almond extract and 1/4 cup cherry juice; beat on medium speed for 2-3 minutes, then add another cup of powdered sugar and additional juice. Beat on medium speed for another 2-3 minutes.