Description
A delightful recipe for Lemonade Cupcakes topped with a creamy Lemon Cream Cheese Frosting, perfect for a refreshing treat.
Ingredients
Scale
- 168g unsalted butter, softened
- 400g granulated sugar
- 4 large eggs, room temperature
- 342g cake flour
- 8g baking powder
- 3g baking soda
- 3g salt
- 120ml concentrated lemonade, thawed
- 242g full-fat sour cream
- 54g vegetable oil (canola oil suggested)
- Zest from 1 lemon (optional)
- 2 teaspoons lemon extract
- Yellow coloring gel (optional, for desired shade)
- 226g unsalted butter, softened for frosting
- 454g full-fat cream cheese
- 1 teaspoon lemon extract for frosting
- 8g lemon juice or lemonade concentrate
- 2g salt for frosting
- 690g to 747g powdered sugar, adjusted to taste
- Yellow coloring gel (optional, for tinting frosting)
Instructions
- Preheat the oven to 350°F (175°C). Add cupcake liners to cupcake pans.
- In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt for 30 seconds. Set aside.
- In another bowl, combine sour cream, vegetable oil, concentrated lemonade, lemon extract, and lemon zest. Set aside.
- In the mixer bowl, beat softened butter on medium speed until smooth. Gradually add sugar and continue mixing for 3 to 5 minutes until light and fluffy.
- Add room temperature eggs one at a time, mixing until the yolk blends in. If using yellow coloring gel, add it at this stage.
- With the mixer on low speed, alternately add the flour mixture and lemonade mixture, starting and ending with the flour mixture. Mix just until combined.
- Scoop about 60ml (¼ cup) of batter into each cupcake liner.
- Bake for 14-16 minutes, or until a toothpick comes out clean. Remove cupcakes immediately from the pans.
- Beat softened butter on low to medium speed until smooth. Add cream cheese and blend until smooth. Mix in lemon extract and lemon juice.
- Gradually add powdered sugar while mixing on low speed until well combined. Add coloring gel if desired.
- Once cupcakes are cool, frost them with an offset spatula or a piping bag with a star tip. Decorate as desired.
- Refrigerate cupcakes in an airtight container. Remove from the refrigerator a couple of hours before serving to soften.
Notes
- For a more intense lemon flavor, add additional lemon zest.
- Ensure the cupcakes are completely cool before frosting to prevent melting.
- The frosting can be made ahead of time and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 400
- Sugar: 30g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg