Ingredients
Scale
- 1 box (15.25 oz) yellow cake mix
- 1 cup fresh cranberry juice (frosted and chilled)
- 3 large eggs
- 1/2 cup vegetable oil
- 1/4 cup vodka (preferably lime-flavored or搭配 lime zest)
- 1 tsp pure vanilla extract
- 1/4 tsp fresh lime zest
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 2–3 tbsp cranberry juice (as needed)
- Pink gel food coloring
- Edible gold dust
- Mini lime zest curls for garnish
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with pink or gold foil liners.
- In a large bowl, whisk cake mix, eggs, oil, 1 tbsp lime zest, and 1/4 cup cranberry juice until smooth. Fold in 2 tbsp vodka. Divide batter evenly among liners (fill 2/3 full).
- Bake 15–18 minutes, or until a toothpick comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
- In a bowl, beat butter until fluffy. Gradually add powdered sugar, 1 cup at a time. Beat in remaining lime zest and 2 tbsp cranberry juice. Add pink gel coloring to reach a vibrant coral-pink hue. For cocktail authenticity, blend in 1 tbsp vodka.
- Frost cooled cupcakes with a swirl. Lightly dust with edible gold dust. Garnish with lime zest curls. Chill 10 minutes before serving for firmer frosting.
Notes
- For non-alcoholic version, replace vodka with extra cranberry juice + 1/4 tsp almond extract.
- Store covered in fridge up to 3 days—bring to room temp before serving.
- Use high-quality food-grade gold dust for safe, shimmering finish.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 210 Kcal
- Sugar: 18g
- Sodium: 165mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0.5g
- Carbohydrates: 29g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 40mg
