Lemonade cupcakes that have real lemonade in the cake and the frosting. Your taste buds will pucker up!
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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
2 large Land O Lakes® Eggs
1/2 cup frozen lemonade concentrate, thawed
1/4 cup milk
6 tablespoons Land O Lakes® Butter, softened
3 cups powdered sugar
4 to 5 tablespoons frozen lemonade concentrate, thawed
Candy fruit slices, cut as desired
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.
Explore reviews fromour online community
Mine fell in the middle as well and were cornbread-textured as well. Disappointing.
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.
The lemon flavor was stronger than I prefer. They looked nice, but were not my favorite cupcakes.