Lemonade Cupcake Recipes

Tea Party Lemonade Cupcakes

Lemonade cupcakes that have real lemonade in the cake and the frosting. Your taste buds will pucker up!

25 min.prep time 1:10total time
18 cupcakes
6 Ratings

Ingredients

Cupcakes

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup sugar
1/2 cup Land O Lakes® Butter, softened
1/2 cup frozen lemonade concentrate, thawed
1/4 cup milk

Frosting

6 tablespoons Land O Lakes® Butter, softened
3 cups powdered sugar
4 to 5 tablespoons frozen lemonade concentrate, thawed

Garnish

Candy fruit slices, cut as desired

Directions

Heat oven to 350°F. Place paper baking cups into muffin pan cups. Set aside.

Combine flour, baking powder and baking soda in small bowl. Set aside.

Combine sugar and 1/2 cup butter in large bowl. Beat at medium speed until creamy. Add eggs, 1/2 cup lemonade concentrate and milk; continue beating until well mixed. Reduce speed to low; add flour mixture. Beat, scraping bowl often, until well mixed.

Fill prepared muffin cups 2/3 full. Bake for 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.

Meanwhile, place 6 tablespoons butter in medium bowl; beat at medium speed until creamy. Continue beating, scraping bowl often and gradually adding powdered sugar and enough lemonade concentrate for desired frosting consistency. Frost cooled cupcakes. Garnish with candy fruit slices, if desired.

Recipe Tip

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 cupcake)

Calories: 260

Fat: 10g

Cholesterol: 50mg

Sodium: 180mg

Carbohydrates: 41g

Dietary Fiber: 0g

Protein: 2g

Recipe #12852©2003Land O'Lakes, Inc.

Recipe Comments & Reviews

Mine fell in the middle as well and were cornbread-textured as well. Disappointing.
author_photo
Test Kitchen Comment
From:

Cindy

Hi Heather, We re-tested this cupcake recipe in the Test Kitchens. The cupcakes did not fall and become flat. You might try baking the cupcakes a little longer. A main reason why a cake falls is because it is underdone and needs additional baking time.
Posted August 21, 2012
The lemon flavor was stronger than I prefer. They looked nice, but were not my favorite cupcakes.
They were not a light cupcake--rather coarse. I agree that the recipe would have made 20 since some were too full when they baked. The frosting was good and lemony.
fell in the middles, almost a cornbread consistancy. good flavor,
The taste is great. I could have made 20 cupcakes. Some of mine were a little too full when they baked. When making the frosting, I only used 4T margarine. That made plenty of frosting. Very good recipe!!
Make the cupcakes a little lighter by substituting 2 Tbsp. applesauce for 2 Tbsp. of the 1/2 cup butter. This way, you will only use 3 Land O'Lakes 1/2 sticks perfectly! Also, if only baking cupcakes, 1 egg white will do the trick to hold the cupcakes together. Do not do it if baking a cake though. Enjoy!

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