Lemonade Cupcakes with Lemon Cream Cheese Frosting

 

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Summer and lemonade go hand in hand, so it’s only natural to bake some lemonade cupcakes when the weather is warm.

And that’s exactly what I did.  With delicious results.

I have this recipe for lemonade cake with lemon cream cheese frosting I found online awhile ago.  I baked it once for my mom’s birthday and it was so good.  But, I was in a cupcake mood, so I decided to give it a try that way.

Upon discovering that my frozen lemonade concentrate had become a gooey, oily, looked really weird mess, I quickly had to come up with a quick and easy alternative.  I found one, and these cupcakes tasted better than the first lemonade cake I baked.  I also used a different recipe for the frosting because the original is way too heavy on the powdered sugar.

Here are the ingredients you’ll need: {adapted from Cookies and Cups original}:

Cupcakes:

1 boxed lemon cake mix

4 eggs

1 1/4 cups milk

1/3 cup vegetable oil

2 tbsp lemonade concentrate – made using 2 tbsp lemon juice + 2 tbsp sugar blended well

 

Glaze:

2 tbsp lemonade concentrate

1 cup powdered sugar

1 tbsp water

 

Frosting {my mom’s old cream cheese frosting with a touch of lemon, way better than any newer cream cheese frosting recipe I’ve ever tried}  If you prefer a lot of frosting on each cupcake you may want to double this recipe:

3 oz cream cheese

1/2 cup butter, softened

1 tsp vanilla

2 cups sifted powdered sugar

3 tbsp lemonade concentrate

 

To Make the Cake:

Preheat oven to 350 degrees.  Line two 12 cup muffin tins with paper baking cups.  

Mix cake mix and all other ingredients in a large bowl with an electric mixer on low speed 30 seconds, then on high for two minutes.

Fill baking cups 2/3 or 3/4 full, as preferred.  A good trick I like to use to make this easier is to first pour some batter into a large glass {or plastic} liquid measuring cup and then use that to fill the cups. This recipe will make between 18 and 24 cupcakes depending on how much you like to fill the baking cups.  I like my cupcakes to be bigger with a “hill” of a top, so I fill my cups about 3/4 full and get around 18 – 20 cupcakes. 

 

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Bake for 15-20 minutes until toothpick inserted in center comes out clean.  Remove cupcakes from pan and place on a wire rack to cool.

When the cupcakes are cool, use a fork to poke small holes in the tops of all the cupcakes.

Next, prepare your glaze by mixing all ingredients in a small bowl until well blended and smooth.

Pour about a tablespoon of glaze on the top of each cupcake.  Be sure to put some waxed paper under your rack for easy clean up.  Let the cupcakes sit for an hour or two to allow the glaze to soak in.

 

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Then, prepare your frosting.  

First, beat cream cheese and butter until smooth.  Add in vanilla, lemonade concentrate and powdered sugar and beat well to spreading consistency.

Frost cupcakes as desired and enjoy!

 

 

Happy Baking,

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Click here to print just the recipe.

 

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© 2013, Sweet Silly Chic. All rights reserved.

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