62 6 Reviews Lemonade cupcakes that have real lemonade in the cake and the frosting. Your taste buds will pucker up! 25 min Prep Time 1:10 Total Time 18 cupcakes Ingredients Cupcakes2 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda3/4 cup sugar1/2 cup Land O Lakes® Butter, softened2 large Land O Lakes® Eggs1/2 cup frozen lemonade concentrate, thawed1/4 cup milkFrosting6 tablespoons Land O Lakes® Butter, softened3 cups powdered sugar4 to 5 tablespoons frozen lemonade concentrate, thawedGarnish 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. Add flour mixture, beating at low speed and scraping bowl often, until well mixed.Fill prepared muffin cups 2/3 full. Bake 15-18 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.Place 6 tablespoons butter in 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 Tips Nutrition Facts (1 cupcake) Calories 260 Cholesterol 50mg Carbohydrates 41g Protein 2g Fat 10g Sodium 180mg Dietary Fiber 0g Your Name: Your Email: Your Friend's Email: Page Name:
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Recipe Comments and Reviews Sort by: Reviews General Comments View All » Rating 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 by Cindy Rating Mine fell in the middle as well and were cornbread-textured as well. Disappointing. Posted July 18, 2012 by Heather Test Kitchen CommentFrom: CindyHi 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 Rating The lemon flavor was stronger than I prefer. They looked nice, but were not my favorite cupcakes. Posted July 24, 2009 by Amanda Rating 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. Posted July 19, 2009 by Janice Rating fell in the middles, almost a cornbread consistancy. good flavor, Posted July 14, 2009 by Donna Rating 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!! Posted July 13, 2009 by Carol Rating 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! Posted August 26, 2008 by ginger Comment on this Recipe Rate this Recipe Leave a Comment I made this recipe and I would rate it: Please select a rating Please Enter Your Comment First Name Email Address Email address will not be published I am 14 years of age or older. Or Sign In » Learn More » Please note, all submissions are screened for content deemed appropriate by Land O'Lakes. Comments are published within 3 business days.