Lemonade Cupcakes Lemon Frosting (Print Version)
Moist cupcakes featuring zesty lemon and a rich, tangy cream cheese swirl for a sunshiny bite.
# Ingredients:
→ Cupcakes
01 -
168g unsalted butter, softened
02 -
400g granulated sugar
03 -
4 large eggs, room temperature
04 -
342g cake flour
05 -
8g baking powder
06 -
3g baking soda
07 -
3g salt
08 -
120ml concentrated lemonade, thawed
09 -
242g full-fat sour cream
10 -
54g vegetable oil (canola oil suggested)
11 -
Zest from 1 lemon (optional)
12 -
2 teaspoons lemon extract
13 -
Yellow coloring gel (optional, for desired shade)
→ Lemon Cream Cheese Frosting
14 -
226g unsalted butter, softened
15 -
454g full-fat cream cheese
16 -
1 teaspoon lemon extract
17 -
8g lemon juice or lemonade concentrate
18 -
2g salt
19 -
690g to 747g powdered sugar, adjusted to taste
20 -
Yellow coloring gel (optional, for tinting)
# Steps:
01 -
Preheat the oven to 350°F (175°C). Add cupcake liners to cupcake pans.
02 -
In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt for 30 seconds. Set aside.
03 -
In another bowl, combine sour cream, vegetable oil, concentrated lemonade, lemon extract, and lemon zest. Set aside.
04 -
In the mixer bowl, beat softened butter on medium speed until smooth. Gradually add sugar and continue mixing for 3 to 5 minutes until light and fluffy.
05 -
Add room temperature eggs one at a time, mixing until the yolk blends in. If using yellow coloring gel, add it at this stage.
06 -
With the mixer on low speed, alternately add the flour mixture and lemonade mixture, starting and ending with the flour mixture. Mix just until combined.
07 -
Scoop about 60ml (¼ cup) of batter into each cupcake liner.
08 -
Bake for 14-16 minutes, or until a toothpick comes out clean. Remove cupcakes immediately from the pans.
09 -
Beat softened butter on low to medium speed until smooth. Add cream cheese and blend until smooth. Mix in lemon extract and lemon juice. Gradually add powdered sugar while mixing on low speed until well combined. Add coloring gel if desired.
10 -
Once cupcakes are cool, frost them with an offset spatula or a piping bag with a star tip. Decorate as desired.
11 -
Refrigerate cupcakes in an airtight container. Remove from the refrigerator a couple of hours before serving to soften.
# Notes and Tips:
01 -
You can substitute cake flour by replacing 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch per cup.