Preheat oven to 350 degrees. Line 2 muffin tins with cupcake tins. Sift flours into a bowl. Measure in rest of the dry ingredients, and whisk together, set aside.

In a food processor, pulse sugar and lime zest until finely ground. This may take a minute. Add this mixture, and butter into the bowl of a stand mixer, and whip until fluffy. Scrape down sides of bowl.

Now its time to add in egg and egg whites one at a time, mixing between additions. Next, stir in vanilla and almond extract.

Using a 2 cup measuring cup, measure in 1 cup of buttermilk, then add in the 4 tablespoons of lime juice, and stir to blend.

Working in 3 batches, alternate the buttermilk mixture and the flour mixture starting and ending with the flour mixture. Mix between each addition. Using a spatula, scrape down sides of bowl.

Spray the paper cupcake wrappers with a non stick spray. Using an ice cream scoop, or a 1/4 cup measuring cup, divide batter among the 2 muffin tins. Place each pan on a rack in the oven.

Bake 18-20 minutes, turning pans  and swiping racks half way through the baking process. Check doneness by inserting a toothpick that comes out clean. Allow cupcakes to cool, but still be slightly warm when you brush with syrup.

Bring the lime juice and sugar to a boil in a small pot.

Cook for 5 minutes at a low boil. Pull off stove and allow to cool till just warm.

Brush the lime syrup over the cupcakes while they are still slightly warm.

Add softened butter to the bowl of a stand mixer. Whip butter until fluffy.

Its time to start to measure in the confectioner sugar 1/4 at a time, mixing in between. Together with the cherry extract add in the maraschino cherry juice.

Drop in a few drops of red food coloring, and whip to check color. Add more if needed. Be sure to scrape down sides to ensure coloring is mixed through.

Using a bag and fitted tip, pipe frosting onto the cooled cupcakes to form a swirl pattern, or use a butter knife to frost them. Add a maraschino cherry to the top of each cupcake, pressing in slightly.