On a hot summer day there's nothing like an ice-cold glass of lemonade. Well what if instead of a glass it came in a cupcake? Introducing my latest creation, lemonade cupcakes! These tasty treats have everything you love about lemonade plus frosting! Bake a batch for your upcoming picnic, barbecue or pool party. Whatever the occasion, these sweet tart cupcakes are guaranteed to please.
Things You'll Need
1/2 Cup Butter (softened)
1 Cup Sugar
1 1/2 Tablespoon Lemon Zest
4 Egg Whites (room temperature)
3/4 Cup Cake Flour
3/4 Cup All-Purpose Flour
1/4 Teaspoon Salt
2 Teaspoons Baking Soda
1/2 Cup Buttermilk
1 1/2 Tablespoon Lemon Juice
1/2 Cup Butter
4 Cup Powdered Sugar
4 Tablespoon Lemonade Concentrate (defrosted)
2 Tablespoons Buttermilk
Lemon Zest for Garnish
Preheat oven to 350 degrees F. Line a 12-cavity cupcake tin with baking cups.
In the bowl of an electric mixer, cream together butter and sugar. Add lemon zest. Add egg whites one at a time beating after each addition.
In a separate bowl combine flour, salt and baking soda.
Combine buttermilk and lemon juice in a small bowl.
Add alternately flour and buttermilk mixtures to the butter and sugar, scraping down the sides of the bowl, until fully combined.
Fill cupcake tins ¾ full. Bake 18-20 minutes, until a toothpick inserted in the center of the cupcake comes out clean. Let cool completely before frosting.
In the bowl of an electric mixer, beat all frosting ingredients until smooth and creamy. Frost cupcakes. Garnish with lemon zest. Serve and enjoy!
Use chewy candies like starburst to make edible citrus-shaped cupcake toppers.