Creamy Dreamy Lemonade Cupcakes Recipes

CREAMY DREAMY LEMONADE CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• Pour water into large bowl. Add 1/2 cup lemonade drink mix; mix well. Add remaining cake ingredients; beat with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl as necessary until mixture is smooth. Divide batter evenly among muffin cups, filling each about 2/3 full.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans to cooling racks; cool completely, about 30 minutes.
• Meanwhile, in medium bowl, beat all frosting ingredients except food color with electric mixer on medium speed until creamy. If necessary, add a little more milk until mixture is spreadable. For a yellow frosting, beat in a few drops yellow food color. Refrigerate until ready to frost cupcakes.
• Frost cooled cupcakes. Refrigerator until ready to serve. Store in refrigerator.

HEAVENLY CREME FILLED CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees. Thoroughly spray 18 muffin cups with baking spray.
• To make the cake batter, combine the flour, granulated sugar and salt. Set aside.
• In a separate container, combine the buttermilk, baking soda, vanilla and eggs. Stir to combine and set aside.
• In a saucepan, melt the butter over medium heat. Add the cocoa powder and stir to combine. Add the boiling water, allow to bubble for a few seconds and then turn off the heat.
• Pour the chocolate mixture over the flour mixture. Stir a few times to cool the chocolate. Pour the buttermilk mixture over the top and stir to combine.
• Fill muffin cups just over half full (do not overfill!). Bake for 13 to 15 minutes. Allow to cool for 5 minutes in the pan, and then remove the cupcakes and allow to cool completely on a baking rack.
• For the ganache: To make the ganache, heat the cream and corn syrup over medium heat. Chop the chocolate and add to a bowl. Add the vanilla to the cream mixture, and then pour the cream mixture over the top of the chopped chocolate. Whisk together until melted, smooth and glossy. Allow to cool slightly.
• For the creme filling: Whip together the butter and shortening until light and fluffy.
• Sift together the powdered sugar and salt and add it to the butter mixture in batches. Add the milk, then the vanilla, beating the whole time. Scrape the sides of the bowl, and beat until very light and fluffy. Put the filling into a pastry bag fitted with a medium tip.
• When the cupcakes are totally cool, insert the tip of the pastry bag into the bottom of the cupcake and fill with creme filling. When cupcakes are filled, spoon ganache so that it completely coats each cupcake OR dip to coat.
• Let them set before serving.

CREAM-FILLED CUPCAKES

Steps:

• Prepare and bake cake batter according to package directions, using 24 paper-lined muffin cups. Cool for 5 minutes before removing from pans to wire racks to cool completely., For filling, in a small bowl, combine water and salt until salt is dissolved. Cool. In a small bowl, beat the marshmallow creme, shortening, confectioners' sugar and vanilla until light and fluffy; beat in the salt mixture., Cut a small hole in the corner of a pastry bag; insert round pastry tip. Fill the bag with cream filling. Push tip through the top of each cupcake to fill center. , Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache reaches a dipping consistency., Dip cupcake tops in ganache; chill for 20 minutes or until set. Store in the refrigerator.

LEMON-CREAM CHEESE CUPCAKES

Steps:

• Heat oven to 350 degrees F.
• Beat first 5 ingredients in large bowl with mixer on low speed 1 min. or until dry ingredients are moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon into 24 paper-lined muffin cups.
• Bake 21 to 24 min. or until toothpick inserted in centres comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.
• Beat cream cheese, butter and lemon juice in large bowl with mixer until well blended. Gradually add sugar, beating well after each addition. Spread onto cupcakes.

LEMONADE CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
• In small bowl, stir lemonade mix and 3 tablespoons water until mix is dissolved. In large bowl, beat butter, whipping cream and lemonade mixture with electric mixer on medium speed 2 minutes or until creamy. On low speed, gradually beat in powdered sugar and food color until blended. Frost cupcakes. Garnish with gummy candies and straws.

BARBIE'S CREAMY DREAMY CUPCAKE

Steps:

• For the cake batter: Preheat the oven to 375 degrees F. Line two 12-cup muffin pans with cupcake liners.
• In the bowl of a stand mixer with a paddle attachment, add the sugar, gluten-free baking mix, cocoa powder and salt and mix on low speed until combined. Add the eggs one at a time, waiting until each is fully incorporated before adding the next. Add the milk, oil and vanilla and mix on low speed until combined. Stop the mixer and scrape down the sides of the bowl to make sure all the ingredients are thoroughly combined. Turn the mixer to low and slowly pour in 1 cup hot water, making sure it is evenly incorporated into the batter.
• Fill the cupcake liners two-thirds full with the batter and bake until the top of each cupcake is slightly springy to the touch and a toothpick inserted in the center comes out clean, 14 to 16 minutes. Immediately turn the cupcakes out of the pans onto a cooling rack and let cool completely.
• For the chocolate ganache: Put the cream in a saucepot and heat to a scald over medium heat. Do not boil!
• Put the chocolate in a mixing bowl and pour the hot cream over it. Let it sit a moment and then gently stir to combine and melt the chocolate. Set aside to cool and thicken up slightly. The ganache can be made several days ahead of time and kept in an airtight container in the refrigerator.
• For the caramel corn: Line a baking sheet with a silicone baking mat or parchment paper. Spread the popcorn out on the baking sheet and carefully pick out and discard any unpopped kernels.
• In a saucepot, bring the butter, sugar, salt and 1/4 cup water to a rolling boil over medium-high heat. Stirring constantly, boil until the mixture thickens and darkens to the color of peanut butter. Just before the mixture starts to smoke, quickly pour it over the popcorn on the baking sheet. Using two spatulas, quickly toss the popcorn in the caramel to coat the corn, and spread it out on the baking sheet. Set aside to cool completely, and then break up into pieces.
• For the marshmallow creme mascarpone frosting: In the bowl of a stand mixer using a whisk attachment, combine the marshmallow creme, mascarpone, heavy cream, vanilla extract, vanilla bean paste and salt and whisk on low speed until there are no lumps and all the ingredients are combined. Turn to medium-high speed and whip to medium-firm peaks.
• Fit an 18-inch piping bag with a round tip and twist and hold the bag right by the tip to prevent the frosting from leaking out. Fold the top of the piping bag over your hand and spoon the frosting into the bag.
• To assemble, dip each cupcake in the chocolate ganache, roll in the caramel corn pieces to create a crunchy shell, top with the marshmallow creme mascarpone frosting and drizzle with more chocolate ganache. Garnish with a piece of caramel corn

LEMONADE CUPCAKES

Steps:

• Preheat oven to 350.
• Remove 2 tablespoons lemonade concentrate from can and discard or reserve for other use.
• Combine remaining concentrate, cake mix, sour cream, cream cheese and eggs in large bowl.
• Beat with mixer until well blended.
• Spoon batter into paper-lined muffin tins, filling 3/4 full.
• Bake at 350 for 20 minutes or until cooked through.
• Cool completely before frosting.

LEMON CREAM CUPCAKES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners.
• Prepare the filling by beating 1/4 cup sugar, cream cheese, 1 tablespoon lemon juice, and 1 teaspoon lemon zest with an electric mixer until smooth. Scoop the filling into a pastry bag, and set aside. Whisk together the flour, baking powder, and salt in a mixing bowl; set aside.
• Beat butter and 1 1/4 cups sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in 1/4 cup lemon juice and 2 teaspoons lemon zest with the last egg. Beat in the flour mixture, mixing until just incorporated.
• Pour the batter into prepared pans, filling the muffin cups half full. Pipe about 1 tablespoon of the filling onto the center of each cupcake, then top with the remaining batter to fill the muffin cup 3/4 full.
• Bake in the preheated oven until the tops are light golden brown, about 15 minutes. Cook completely on a wire rack.

LEMONADE CUPCAKES WITH LEMON CREAM CHEESE FROSTING

Steps:

• Cake: Preheat oven to 350 degrees.
• Remove 2 tablespoons lemonade concentrate from can and discard or reserve for other use.
• Combine remaining lemonade concentrate, cake mix, sour cream, cream cheese and eggs in large bowl.
• Add food coloring (if desired) and mix thoroughly.
• Beat with mixer until well blended.
• Spoon batter into paper-lined muffin tins, filling 3/4 full.
• Bake at 350 for 20 minutes or until cooked through.
• Cool completely before frosting with Lemon Cream Cheese Frosting.
• Frosting: In a large bowl, cream together all ingredients until thick, smooth, and spreadable; use immediately.
• Store frosted goods covered in the refrigerator; bring to room temperature before serving.