Tea Party Lemonade Cupcakes

Lemonade Cupcake Recipes
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

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
2
large Land O Lakes® Eggs
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

  1. Heat oven to 350°F. Place paper baking cups into muffin pan cups. Set aside.
  2. Combine flour, baking powder, and baking soda in small bowl. Set aside.
  3. 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.
  4. 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.
  5. 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

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 cupcake)

Calories
260
Cholesterol
50mg
Carbohydrates
41g
Protein
2g
Fat
10g
Sodium
180mg
Dietary Fiber
0g

Recipe Comments and Reviews

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 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

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

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