In a small saucepan, heat cherries and Kriek and allow to simmer, stirring constantly, until the cherries have broken down – about 5 minutes. Set aside.

Whisk together sugar and eggs in another saucepan over medium heat. Using a strainer to remove skins/pits, add the cherry mixture, followed by the butter. Keep stirring until the mixture is thick and creamy.

Cover and refrigerate until cool.

Preheat oven to 350F

Beat the butter, sugar, and lime zest together until nice and fluffy. Add eggs one a time, then the vanilla. Scrape the bowl to make sure it’s all incorporated.

Sift together the flour, salt, baking soda, baking powder, and set aside. Whisk the food coloring into the milk and set aside. This is not a necessary step, but I find I get smoother-colored cakes and have to mix the batter less.

Alternate adding the milk, flour mixture, and lime juice and stir just until combined.

Scoop the batter into lined cupcake tins and bake at 350 for 12-15 minutes or until a toothpick inserted in the center comes out clean.

Set aside to cool while you prepare the frosting.

Beat butter and cream cheese together until light and fluffy.

Gradually beat in the cherry curd and vanilla.

Stir in sifted powdered sugar (your frosting should be very thick. If not, add more sugar)

Gently add in additional Kriek as needed until you reach a consistency that holds it's shape but is easily manageable.

Spoon cherry curd over the tops of the cooled lime cupcakes (about 1Tbsp, give or take)

Pipe your cherry frosting on top of that and garnish with a Bing cherry.

Enjoy!