Lemonade Cupcakes Lemon Frosting

These bright and tangy Lemonade Cupcakes are my go-to treat whenever I want to bring a little summer cheer to any gathering. Each cupcake is super moist thanks to sour cream and oil in the batter and the whole batch gets topped with a creamy lemon cream cheese frosting that will make your taste buds do a little happy dance.

Ingredients

• Unsalted butter: brings richness to both cupcake and frosting Choose a stick that feels soft but not melted when pressed
• Sugar: gives structure and balances out the lemony tartness Opt for fine granulated sugar for even mixing
• Large eggs: bind everything together and create that soft crumb Let them come to room temperature for best results
• Cake flour: ensures a tender light texture Sift before measuring for accuracy If using all purpose flour swap a bit for cornstarch to mimic cake flour
• Baking powder and baking soda: provide lift Check the date for freshness
• Salt: enhances and sharpens every lemony note Use fine sea salt if possible
• Concentrated lemonade: punches up that citrus flavor Go for a quality frozen variety like Minute Maid and thaw before using
• Sour cream: keeps the cupcakes incredibly moist Full fat gives the best flavor and texture
• Vegetable oil: keeps the crumb soft long after baking Use something neutral like canola for no added taste
• Lemon zest: gives natural aroma Use a microplane to avoid the bitter white part
• Lemon extract: is essential for that unmistakable lemonade zing Get a pure extract with real lemon oil for clean flavor
• Yellow coloring gel: is optional for a sunny look Pick a gel formula for more control
• For the Frosting
• Unsalted butter and cream cheese: create silky tangy richness Pick full fat cream cheese for structure
• Lemon extract or lemonade concentrate: brings a second punch of lemon Adjust amount to taste
• Lemon juice: adds mild acidity Fresh squeezed is best
• Salt: balances the sweet and tang
• Powdered sugar: provides structure Use sifted sugar for the smoothest swirl
• Yellow coloring gel: is optional for a pastel look

Step-by-Step Instructions

Preheat and Prep:

Preheat your oven to 350 degrees F Place paper liners into all your cupcake pans so each cup is ready to go

Mix Dry Ingredients:

In a medium bowl whisk together sifted cake flour baking powder baking soda and salt for about thirty seconds Set the bowl aside so the leaveners are well distributed

Mix Wet Ingredients:

In another bowl whisk together sour cream vegetable oil thawed concentrated lemonade lemon extract and fresh lemon zest This mix should look velvety and smell bright

Cream Butter and Sugar:

In your mixer bowl beat the room temperature butter at medium until creamy and smooth Gradually add sugar and keep mixing on medium for three to five minutes until light and fluffy

Add Eggs:

Add the eggs one at a time making sure each yolk blends in before adding the next Do not rush this step The batter should look thicker and a shade lighter

Combine Batter:

With the mixer on low alternately add your dry flour mix and wet lemonade mix starting and ending with the dry Use three additions of dry and two of wet Lightly increase mixer speed for a few seconds after the last addition just until you see no streaks

Portion and Bake:

Using a scoop fill each cupcake liner with about one quarter cup of batter Bake in the middle rack at 350 degrees for fourteen to sixteen minutes Check at fourteen with a toothpick The cakes are done when a few moist crumbs cling to your tester Remove cupcakes from pans right away to prevent overbaking

Make Lemon Cream Cheese Frosting:

In a large bowl beat softened butter until creamy Add softened cream cheese and beat until fully smooth Mix in lemon extract and or lemonade concentrate Slowly add powdered sugar on low until fluffy You can add a hint of yellow coloring for brightness Chill if not using right away

Frost and Decorate:

Once cupcakes are cool use an offset spatula or a piping bag with your favorite tip Star tip twenty one gives a playful swirl Top with a twist of lemon or extra zest

Chill and Serve:

Store cupcakes in an airtight container in the fridge because of the cream cheese frosting For the best soft crumb bring out of the fridge about two hours before serving

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Storage Tips

Always store these cupcakes in an airtight container in the fridge especially if frosted with cream cheese For longer storage freeze the unfrosted cakes for up to two months Thaw overnight in the fridge then decorate as you like Cupcakes are at their fluffiest if you bring them to room temperature before serving

Ingredient Substitutions

No cake flour on hand Measure out all purpose flour remove two tablespoons for each cup and replace with cornstarch then sift If you do not have lemon extract try pure vanilla with extra zest though the lemon punch will be milder For oil use any mild oil like sunflower or grapeseed

Serving Suggestions

These cupcakes make an instant hit at baby showers cookouts and birthdays They pair well with fresh berries or a tall glass of iced tea For a party look try adding pastel edible pearls or sugar flowers

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A Touch of Lemonade History

Lemonade has been a classic American refreshment since colonial days These cupcakes take all the nostalgia of sipping lemonade on a porch and bake it into a hand held treat perfect for summer celebrations

Recipe FAQs

→ How do I achieve a strong lemon flavor?

Use concentrated lemonade, lemon extract, and fresh lemon zest in both batter and frosting. This layering gives maximum citrus punch.

→ Can I substitute cake flour?

You can make cake flour by replacing 2 tablespoons per cup of all-purpose flour with cornstarch, then whisking it well.

→ How should I store the cupcakes?

Keep cupcakes in an airtight container in the refrigerator, due to the cream cheese frosting, and bring to room temperature before serving.

→ What frosting tips work best?

A star tip, like Wilton #21, creates beautiful swirls, but any piping tip or a simple spatula can be used for decorating.

→ Can I tint the frosting yellow?

Yes, adding a small amount of yellow gel coloring to the frosting creates a cheerful lemony look, but it's optional.

→ What is the yield of this batch?

This recipe makes about 28-30 cupcakes, depending on how full you fill the liners.