Lemonade Cupcakes Lite Recipes

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LEMON CUPCAKES



Lemon Cupcakes image

Here is a recipe I use for beautifully delicious lemon cupcakes. Ideally, you'd use buttercream frosting to ice cupcakes, but I tried these with Lemon Cream Icing for a less buttery icing, and they were perfect! These cupcakes are truly lighter than air and will melt in your mouth.

Provided by friedbluetomato

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h25m

Yield 30

Number Of Ingredients 12

3 cups self-rising flour
½ teaspoon salt
1 cup unsalted butter, at room temperature
2 cups white sugar
4 eggs, at room temperature
1 teaspoon vanilla extract
2 tablespoons lemon zest
1 cup whole milk, divided
2 ½ tablespoons fresh lemon juice, divided
2 cups chilled heavy cream
¾ cup confectioners' sugar
1 ½ tablespoons fresh lemon juice

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
  • Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
  • Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
  • Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
  • To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.

Nutrition Facts : Calories 232 calories, Carbohydrate 26.7 g, Cholesterol 63.6 mg, Fat 13.1 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 7.9 g, Sodium 259.8 mg, Sugar 16.8 g

LEMONADE CUPCAKES



Lemonade Cupcakes image

Enjoy a citrusy twist on regular cupcakes made with Betty Crocker™ Super Moist™ cake mix - perfect for dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 24

Number Of Ingredients 13

1 box Betty Crocker™ Super Moist™ lemon cake mix
3/4 cup water
1/2 cup vegetable oil
1/4 cup fresh lemon juice
3 eggs
1/4 cup presweetened lemonade flavor drink mix
3 tablespoons water
1/2 cup butter, softened
2 tablespoons whipping cream
1 box (16 oz) powdered sugar
2 drops yellow food color
Lemon slice gummy candies
24 small drinking straws

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.

Nutrition Facts : Calories 230, Carbohydrate 36 g, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 180 mg

LEMONADE CUPCAKES



Lemonade Cupcakes image

I made these for my 3 year old's birthday, and they were a hit! Very easy to make, very tasty, and just different enough to wow everyone. Recipe comes from Southern Living magazine.

Provided by AngelaTN

Categories     Dessert

Time 30m

Yield 24 cupcakes

Number Of Ingredients 6

1 (6 ounce) can frozen lemonade concentrate, thawed
1 (18 1/4 ounce) box white cake mix
1 (8 ounce) carton sour cream
3 ounces cream cheese, softened
3 eggs
1 (12 ounce) can whipped cream cheese frosting

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.

CREAMY DREAMY LEMONADE CUPCAKES



Creamy Dreamy Lemonade Cupcakes image

These creamy dreamy lemonade cupcakes brighten any summer afternoon party.

Provided by By Arlene Cummings

Categories     Dessert

Time 1h30m

Yield 24

Number Of Ingredients 11

1 1/4 cups water
1/2 cup presweetened lemonade flavor drink mix
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup butter, softened
3 eggs
1 package (8 oz) cream cheese, softened
1/2 cup butter, softened
3 cups powdered sugar
1/2 cup presweetened lemonade flavor drink mix
3 tablespoons milk
2 or 3 drops yellow food color, if desired

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.

Nutrition Facts : ServingSize 1 Serving

LEMONADE CUPCAKES WITH LEMON CREAM CHEESE FROSTING



Lemonade Cupcakes With Lemon Cream Cheese Frosting image

This is a Southern Living recipe that is great. These can also be made with different types of lemonade, such as pink or raspberry lemonade.

Provided by Sassy in da South

Categories     Dessert

Time 35m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 11

1 (6 ounce) can frozen lemonade concentrate, thawed
1 (18 1/4 ounce) box white cake mix
1 (8 ounce) carton sour cream
3 ounces cream cheese, softened
3 eggs
yellow food coloring (optional)
4 ounces cream cheese, softened
2 tablespoons butter, softened
1 1/2 teaspoons fresh lemon juice
1/2 grated lemon rind
1 cup sifted powdered sugar

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.

LEMON-LIME CUPCAKES



Lemon-Lime Cupcakes image

This is one of the hundreds of cupcake recipes that I make homemade for my cupcake business. It's a light lemon and lime cupcake.

Provided by platinum designs

Categories     Desserts     Cakes     Lemon Cake Recipes

Time 35m

Yield 24

Number Of Ingredients 6

1 ½ cups butter
3 cups white sugar
5 eggs
2 tablespoons lemon extract
3 cups all-purpose flour
¾ cup lemon-lime soda (e.g. 7-Up™)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans and line with paper baking cups.
  • Beat butter and sugar in a large bowl using an electric mixer until light and fluffy, about 15 minutes. Mix in the eggs one at a time, mixing each until well blended. Stir in the lemon extract. Stir in the flour, alternating with the lemon-lime soda, just until the batter is smooth. Spoon the batter into the prepared cups, dividing evenly.
  • Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.

Nutrition Facts : Calories 276.4 calories, Carbohydrate 37.9 g, Cholesterol 69.3 mg, Fat 12.7 g, Fiber 0.4 g, Protein 3 g, SaturatedFat 7.6 g, Sodium 97.6 mg, Sugar 25.1 g

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Top Asked Questions

What is the best recipe for Raspberry Lemonade cupcakes?
Raspberry Lemonade Cupcakes. Ingredients: Directions: Preheat oven to 350ºF and line pans with cupcake liners. Beat butter, sugar and lemon zest together until light and fluffy. Add in eggs and mix until thoroughly incorporated. In a large bowl whisk together flour, cornstarch, baking powder and salt.
How do you make a light lemon and lime cupcake?
It's a light lemon and lime cupcake. Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans and line with paper baking cups. Beat butter and sugar in a large bowl using an electric mixer until light and fluffy, about 15 minutes. Mix in the eggs one at a time, mixing each until well blended.
How do you Make Lemonade filling for cupcakes?
Add pudding mix into cream cheese mixture, beat until well combined. Fill cupcakes with lemonade filling using a piping bag and tip. In a medium bowl, beat cream cheese, butter and lemon juice until light and fluffy. Gradually add powdered sugar, one cup at a time, until desired consistency is obtained. Stir in lemon zest. Frost cupcakes and enjoy!
How do you Make Lemonade cupcakes with Land O Lakes?
For the Pink Lemonade Cupcakes: 3/4 cup Land O Lakes® Salted Butter softened (3 Half Sticks) 1 1/2 cups granulated sugar. 2 large eggs. 1 tablespoon vanilla extract. 2 1/2 teaspoons baking powder. 4 Meyer lemons 2 heaping tablespoons zest + 1/2 cup juice. 2 1/2 cups all-purpose flour.

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