Lemonade Cupcakes Lite Recipes

LEMON CUPCAKES

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.

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.

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 LIME CUPCAKES

Steps:

• For the batter: Preheat the oven to 350 degrees F; line a mini cupcake pan with paper liners (use one 48-hole pan or two 24-hole pans).
• Sift together the flour, baking powder, baking soda and salt in a medium bowl and set aside.
• In the bowl of an electric stand mixer fitted with a paddle attachment, cream together the granulated sugar and butter until light and fluffy, 1 to 2 minutes. Add in the eggs one at a time, letting them incorporate fully between additions. With the mixer on low, add in half of the flour mixture, followed by the milk, and then the remaining flour mixture; let each incorporate fully before the next addition. Then mix in the lemon and lime juice and lemon extract.
• Using a scoop, fill each mini cupcake cup three-quarters full with batter. Bake until golden and cooked through, 12 to 14 minutes. Remove the cupcakes from the pan and allow them to cool completely.
• For the glaze: While the cupcakes are cooling, whisk together the powdered sugar, milk and lemon and lime zest in a bowl until smooth.
• Once the cupcakes have cooled, dip the top of each cupcake in the glaze, allowing the excess to drip back into the bowl. Chill the cupcakes in the fridge for at least 30 minutes. Serve cold and enjoy.

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.

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.

LEMON-LIME CUPCAKES

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.