Lemonade Cupcakes Lite Recipes

LEMONADE CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
• In small bowl, stir lemonade mix and 3 tablespoons water until mix is dissolved. In large bowl, beat butter, whipping cream and lemonade mixture with electric mixer on medium speed 2 minutes or until creamy. On low speed, gradually beat in powdered sugar and food color until blended. Frost cupcakes. Garnish with gummy candies and straws.

CREAMY DREAMY LEMONADE CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• Pour water into large bowl. Add 1/2 cup lemonade drink mix; mix well. Add remaining cake ingredients; beat with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl as necessary until mixture is smooth. Divide batter evenly among muffin cups, filling each about 2/3 full.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans to cooling racks; cool completely, about 30 minutes.
• Meanwhile, in medium bowl, beat all frosting ingredients except food color with electric mixer on medium speed until creamy. If necessary, add a little more milk until mixture is spreadable. For a yellow frosting, beat in a few drops yellow food color. Refrigerate until ready to frost cupcakes.
• Frost cooled cupcakes. Refrigerator until ready to serve. Store in refrigerator.

LEMONADE CUPCAKES

Steps:

• Preheat oven to 350.
• Remove 2 tablespoons lemonade concentrate from can and discard or reserve for other use.
• Combine remaining concentrate, cake mix, sour cream, cream cheese and eggs in large bowl.
• Beat with mixer until well blended.
• Spoon batter into paper-lined muffin tins, filling 3/4 full.
• Bake at 350 for 20 minutes or until cooked through.
• Cool completely before frosting.

STRAWBERRY LEMONADE OLIVE OIL CUPCAKES RECIPE BY TASTY

Steps:

• Make the candied lemon: Preheat the oven to 200°F (95°C). Line a baking sheet with parchment paper.
• Thinly slice the lemon into rounds, about ⅛-¼-inch-thick, removing the seeds.
• In a medium shallow skillet, combine the water and granulated sugar. Cook over medium heat, stirring occasionally, until sugar dissolves, 3-4 minutes. Reduce the heat to medium-low, add the lemon slices to the syrup, and simmer until the flesh of the lemons begins to turn translucent, about 15 minutes.
• Transfer the lemon slices to the prepared baking sheet. Bake for 25-30 minutes, or until crisp. Remove from the oven and let cool completely.
• Make the cupcakes: Preheat the oven to 350°F (180°C). Line 18 muffin tin cups with paper liners.
• Make the cupcakes: In a large bowl, sift or whisk together the flour, granulated sugar, salt, and baking powder.
• In a medium bowl, combine the butter, strawberry purée, and olive oil. Beat with an electric hand mixer on medium speed until lightened in color and fluffy.
• Gradually add the dry ingredients to the wet ingredients and mix on medium-low speed until just combined.
• In a separate medium bowl, whisk together the egg whites, milk, and red food coloring.
• Add the egg white mixture to the batter and mix on medium-low speed until smooth.
• Divide the batter between the prepared muffin cups, filling each about ¾ of the way.
• Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let cool completely, about 20 minutes.
• Make the lemon buttercream: In a large bowl, combine the butter, cream cheese, salt, vanilla, lemon juice, and powdered sugar. Mix with an electric hand mixer on low speed until smooth. Transfer to a zip-top bag with the corner snipped off or a piping bag fitted with a round tip.
• Pipe the buttercream on top of the cupcakes. Garnish with the candied lemon wheels and sliced strawberries.
• Enjoy!