Step 1: Preheat and Prep

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners. This prevents sticking and makes for easy cleanup!

Step 2: Prepare Dry Ingredients

1. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. Set aside.

Step 3: Cream Butter and Sugar

1. In a separate large bowl, cream 1/2 cup unsalted butter and 1 cup granulated sugar until the mixture is light and fluffy (about 3-5 minutes). This aeration is key for a light cupcake!

Step 4: Mixing in Wet Ingredients

1. Add 2 large eggs, one at a time, beating well after each addition. Mix in 1/4 cup maraschino cherry juice, 1 teaspoon vanilla extract, 1 tablespoon fresh lime juice, and 1 tablespoon lime zest until combined.

Step 5: Combining Ingredients

1. Gradually alternate adding the flour mixture and 1/2 cup whole milk, mixing just until combined; avoid overmixing. Gently fold in 1/2 cup chopped maraschino cherries.

Step 6: Bake

1. Divide the batter evenly among cupcake liners and bake for 18-20 minutes, or until a toothpick inserted into the centre comes out clean. Let cool completely in the pan.

Step 7: Prepare the Frosting

1. For the frosting, beat 1/2 cup unsalted butter until creamy. Gradually add 3 cups powdered sugar, then mix in 2 tablespoons fresh lime juice and 1 tablespoon lime zest. Add 2 tablespoons of milk as needed to reach your desired consistency.

Step 8: Frost the Cupcakes

1. Once the cupcakes are cooled, pipe or spread the frosting on top. Garnish with extra cherries or lime slices if desired!