Introduction to Lemonade Cupcakes Lemon Frosting
There’s something magical about a sunny day and a sweet dessert, isn’t there? These Lemonade Cupcakes with Lemon Frosting are just the treat to brighten up your afternoon! As a busy mom, I know how important it is to have a quick recipe on hand that not only satisfies a sweet tooth but also brings smiles to the family table. With their perfect blend of zesty and creamy flavors, these cupcakes are sure to impress friends and loved ones. So let’s dive into this delightful recipe that’s as easy to make as it is to enjoy!
Why You’ll Love This Lemonade Cupcakes Lemon Frosting
These Lemonade Cupcakes aren’t just any dessert; they’re a burst of sunshine in every bite! Perfectly moist and fluffy, they come together in no time—ideal for busy days when you need a quick treat. Plus, the zesty lemon flavor paired with luscious frosting will make anyone feel special. Trust me, they’re not just cupcakes; they’re a little slice of happiness for your day!
Ingredients for Lemonade Cupcakes Lemon Frosting
To whip up these delightful Lemonade Cupcakes, you’ll need a selection of ingredients that blend to create that perfect balance of sweet and tangy flavors. Here’s what you’ll be gathering:
- Unsalted butter: It adds rich flavor and moisture, helping achieve that tender texture.
- Granulated sugar: This sweetens the cupcakes, creating a lovely golden color as they bake.
- Large eggs: They bind everything together, contributing to a light and fluffy crumb.
- Cake flour: It’s finer than all-purpose flour, perfect for achieving soft, airy cakes.
- Baking powder & baking soda: These are the leavening agents that help the cupcakes rise beautifully.
- Salt: Just a pinch enhances your cupcakes’ sweetness, balancing all the flavors.
- Concentrated lemonade: The star of the show! It brings that zesty flavor that makes the cupcakes refreshing.
- Full-fat sour cream: Adds moisture and tang, contributing to a rich cupcake texture.
- Vegetable oil: It keeps the cupcakes moist and tender; I recommend canola oil.
- Lemon zest: Optional, but it gives an extra pop of lemony aroma and taste.
- Lemon extract: A key flavor booster; it intensifies that lovely lemony goodness.
- Yellow coloring gel: If you want to brighten up your cupcakes, this is a fun optional touch.
For the luscious frosting, gather:
- Unsalted butter: This gives the frosting a creamy base, making it smooth and spreadable.
- Full-fat cream cheese: Elevates the frosting to a decadently tangy level, balancing the sweetness.
- Lemon extract: Just like in the cupcakes, it boosts the flavor for that refreshing zing.
- Lemon juice: You can also use lemonade concentrate for extra lemony richness.
- Salt: A pinch will keep the frosting’s sweetness from overpowering.
- Powdered sugar: It sweetens and thickens the frosting to the right consistency.
- Yellow coloring gel: Again optional but can brighten your frosting beautifully.
Exact measurements for these ingredients can be found at the bottom of the article, so don’t fret! You’ll have everything you need right at your fingertips.
How to Make Lemonade Cupcakes Lemon Frosting
Step 1: Preheat and Prepare
First things first, let’s get that oven going! Preheat your oven to 350°F (175°C). This brings the heat to optimal baking temperature, ensuring your cupcakes rise perfectly. While that’s heating up, line your cupcake pans with liners. I often choose colorful ones to add a pop of cheer. It not only makes for a lovely presentation but prevents pesky sticking, making cleanup easier.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together your cake flour, baking powder, baking soda, and salt. Give it a good stir for about 30 seconds. This quick step helps aerate the flour and evenly distribute the leavening agents. Remember, a well-mixed dry mix is key to fluffy cupcakes, so don’t rush!
Step 3: Combine Wet Ingredients
Now, let’s gather the stars of our show! In another bowl, blend together the sour cream, vegetable oil, thawed concentrated lemonade, lemon extract, and if you’re using it, lemon zest. This mixture provides richness and tang, making your cupcakes irresistibly moist. Set it aside for a moment while we work on the butter and sugar.
Step 4: Cream Butter and Sugar
In your mixer bowl, beat the softened butter on medium speed until it’s smooth and creamy. This should take about a minute. Then, gradually add in the granulated sugar. Keep mixing for 3 to 5 minutes until it’s light and fluffy. This step is crucial—fluffy butter and sugar are the secret to airy cupcakes. It’s like whipping up a cloud in your bowl!
Step 5: Add Eggs One at a Time
Now it’s egg time! Add the room temperature eggs one at a time, mixing until each yolk is fully blended in. If you want to add a bit of fun, this is the moment to incorporate any yellow coloring gel you desire. It’ll bring a lovely sunshine hue to your batter!
Step 6: Alternate Mixing
With the mixer on low speed, start alternating adding your dry and wet mixtures. Begin with a scoop of the dry mixture, then follow up with some of the wet mixture. Keep repeating this pattern, starting and ending with the flour mix. Mix just until combined; we don’t want to overdo it! The batter should be smooth but with a few lumps of flour—this is perfect.
Step 7: Fill Cupcake Liners
Using a scoop, fill each cupcake liner about three-quarters full with batter, about ¼ cup. This gives them room to rise beautifully. Try to be consistent so they all bake evenly. Plus, more uniform cupcakes mean happy taste-testers!
Step 8: Bake to Perfection
Pop those trays into your preheated oven and let them bake for 14 to 16 minutes. To check for doneness, insert a toothpick into the center. If it comes out clean, you’re all set! If it has batter clinging to it, give the cupcakes a couple more minutes. The scent wafting through your kitchen will be simply divine!
Step 9: Prepare Lemon Frosting
While the cupcakes cool, it’s time to whip up that luscious lemon frosting! In a mixing bowl, beat the softened butter until smooth. Then add in the cream cheese, blending until creamy. Mix in lemon extract and lemon juice for flavor. Gradually incorporate the powdered sugar, mixing on low speed until it’s well combined. Adjust the sweetness to taste! The texture should be creamy and spreadable—perfect for frosting!
Step 10: Frost Cupcakes
After your cupcakes have cooled completely, it’s frosting time! Use an offset spatula or a piping bag fitted with a star tip for a decorative touch. Gently spread or pipe the frosting onto each cupcake. If you’re feeling artistic, consider adding sprinkles or lemon zest on top for an extra flair!
Step 11: Storing Cupcakes
To keep your Lemonade Cupcakes fresh, store them in an airtight container. They can stay at room temperature for about two days, or you can refrigerate them for a week. Just remember, if they’re in the fridge, take them out a couple of hours before serving. This brings back that soft and fluffy texture everyone adores!
Tips for Success
- Always use room temperature ingredients; they blend better and create a smoother batter.
- Don’t skip the mixing steps; proper creaming of butter and sugar leads to fluffy cupcakes.
- Use a kitchen scale for precise measurements, especially for flour and sugar.
- Let the cupcakes cool completely before frosting for the best texture.
- Experiment with different sprinkles or edible glitter for a fun touch!
Equipment Needed
- Mixing bowls: Use any size you have on hand; a large glass bowl works great.
- Electric mixer: A hand mixer is perfect, but a stand mixer can save time.
- Measuring cups and spoons: Essential for accuracy in your baking!
- Cupcake pans: Silicone or metal pans are both great options.
- Cupcake liners: Choose fun colors or patterns for a festive look!
- Offset spatula: Useful for frosting cupcakes evenly, or a butter knife will do.
Variations for Lemonade Cupcakes Lemon Frosting
- Berry Twist: Add fresh raspberries or strawberries to the batter for a fruity surprise.
- Vegan Option: Substitute eggs with flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water) and use almond milk for the frosting.
- Gluten-Free: Use a gluten-free all-purpose flour blend instead of cake flour for a gluten-free version.
- Lavender Lemonade: Infuse dried culinary lavender into the batter for a floral note that pairs perfectly with lemon.
- Lemon Poppy Seed: Add 2 tablespoons of poppy seeds to the batter for a delightful crunch and a classic flavor pairing.
Serving Suggestions
- Pair with iced tea or sparkling lemonade for a refreshing drink that complements the zesty cupcakes.
- Serve alongside fresh fruit like strawberries or blueberries for a colorful plate.
- Garnish with lemon slices or mint leaves to enhance presentation.
- For a dessert platter, include chocolate or vanilla cupcakes to please all palates.
FAQs about Lemonade Cupcakes Lemon Frosting
Can I use bottled lemonade instead of concentrated lemonade? Absolutely! Just ensure it’s a good quality brand for the best flavor. You may need to adjust the sugar in your recipe to balance the sweetness.
How do I store leftover cupcakes? Keep them in an airtight container at room temperature for up to two days, or refrigerate for a week. Just remember to take them out ahead of time so they can soften!
Can I make these Lemonade Cupcakes Lemon Frosting ahead of time? Yes, you can bake the cupcakes a day or two in advance. Frost them right before serving to keep the icing fresh and fluffy.
What if the frosting is too runny? If your frosting is too runny, gradually add more powdered sugar until you reach your desired consistency. It’s all about getting that perfect creamy texture!
Can I freeze Lemonade Cupcakes? Definitely! Freeze the unfrosted cupcakes in a single layer for up to three months. Just thaw them in the fridge before frosting them when you’re ready to enjoy!
Final Thoughts
There’s something refreshing about baking Lemonade Cupcakes with Lemon Frosting, right? The scent of zesty lemon wafting through your kitchen instantly lifts my spirits. These cupcakes don’t just satisfy a sweet craving; they bring joy and sunshine to any occasion. Whether it’s a busy weekday treat or a gathering with friends, they’re bound to leave a lasting impression. I hope this recipe brings as much happiness to your family as it has to mine. So, roll up your sleeves and enjoy this delicious botanical journey; you deserve every zesty bite!
Print
Lemonade Cupcakes Lemon Frosting
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Total Time: 36 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Lemonade Cupcakes topped with a creamy Lemon Cream Cheese Frosting for a refreshing treat that combines sweet and tangy flavors.
Ingredients
- 168g unsalted butter, softened
- 400g granulated sugar
- 4 large eggs, room temperature
- 342g cake flour
- 8g baking powder
- 3g baking soda
- 3g salt
- 120ml concentrated lemonade, thawed
- 242g full-fat sour cream
- 54g vegetable oil (canola oil suggested)
- Zest from 1 lemon (optional)
- 2 teaspoons lemon extract
- Yellow coloring gel (optional, for desired shade)
- 226g unsalted butter, softened
- 454g full-fat cream cheese
- 1 teaspoon lemon extract
- 8g lemon juice or lemonade concentrate
- 2g salt
- 690g to 747g powdered sugar, adjusted to taste
- Yellow coloring gel (optional, for tinting)
Instructions
- Preheat the oven to 350°F (175°C). Add cupcake liners to cupcake pans.
- In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt for 30 seconds. Set aside.
- In another bowl, combine sour cream, vegetable oil, concentrated lemonade, lemon extract, and lemon zest. Set aside.
- 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.
- Add room temperature eggs one at a time, mixing until the yolk blends in. If using yellow coloring gel, add it at this stage.
- 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.
- Scoop about 60ml (¼ cup) of batter into each cupcake liner.
- Bake for 14-16 minutes, or until a toothpick comes out clean. Remove cupcakes immediately from the pans.
- 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.
- Once cupcakes are cool, frost them with an offset spatula or a piping bag with a star tip. Decorate as desired.
- Refrigerate cupcakes in an airtight container. Remove from the refrigerator a couple of hours before serving to soften.
Notes
- For a more intense lemon flavor, increase the amount of lemon extract.
- The optional yellow coloring gel can enhance the appearance of the cupcakes.
- Make sure the butter and cream cheese are at room temperature for easier mixing.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
