Ahhh lemonade, it’s so refreshing on a warm sunny day, am I right? But – have you ever tried Lemonade Cupcakes? It’s the perfect blend of sweet and tart that you’d expect from a glass of lemonade but in a dessert! We’re sharing the Easy Lemonade Cupcakes recipe instructions below!
Easy Lemonade Cupcakes
Ingredients:
- ½ cup frozen lemonade concentrate, thawed
- 18 ¼ oz. pkg. white cake mix
- 8 oz. container sour cream
- 3 oz. cream cheese, softened
- 3 eggs, beaten
- 2 Tbsp lemon zest
- 8 oz. pkg. cream cheese, softened
- ½ cup butter, softened
- 2 tsp vanilla extract
- 16 oz. pkg. powdered sugar
- Optional garnish: lemon drops
Directions:
- Combine lemonade concentrate, cake mix, sour cream, 3 oz. of cream cheese, eggs and lemon zest in a large bowl; beat with an electric mixer at low speed for 3 minutes.
- Fill paper-lined muffin cups 2/3 full.
- Bake at 350° for 22 minutes, or until a toothpick inserted in center comes out clean; place on wire racks to cool completely.
- For the frosting, beat together the 8 oz. package of cream cheese and butter until smooth. Blend in vanilla. Gradually beat in powdered sugar.
- Pipe frosting on cooled cupcakes then garnish with crushed lemon drops to make these cupcakes even more desirable.
Makes 2 1/2 dozen lemonade cupcakes
By using shortcuts, like boxed cake mix, you can get this easy dessert recipe done in a snap! I can’t think of a better way to kick off spring or summer than with these deliciously tasty lemonade cupcakes! They will be the stand out at the dessert table during your next backyard bbq, or summer soiree!
Pin the image below, or print the recipe for safekeeping, enjoy!
Easy Lemonade Cupcakes Printable Recipe
Easy Lemonade Cupcakes
The sweet and tart you'd expect from a glass of lemonade made into a tasty dessert!
Ingredients
½ cup frozen lemonade concentrate, thawed, 18 ¼ oz. pkg. white cake mix, 8 oz. container sour cream 3 oz. cream cheese, softened, 3 eggs, beaten, 2 Tbsp lemon zest, 8 oz. pkg. cream cheese, softened, ½ cup butter, softened, 2 tsp vanilla extract, 16 oz. pkg. powdered sugar, Optional garnish: lemon drops
Instructions
Combine lemonade concentrate, cake mix, sour cream, 3 oz. of cream cheese, eggs and lemon zest in a large bowl; beat with an electric mixer at low speed for 3 minutes. Fill paper-lined muffin cups 2/3 full. Bake at 350° for 22 minutes, or until a toothpick inserted in center comes out clean; place on wire racks to cool completely. For the frosting, beat together the 8 oz. package of cream cheese and butter until smooth. Blend in vanilla. Gradually beat in powdered sugar. Pipe frosting on cooled cupcakes then garnish with crushed lemon drops to make these cupcakes even more desirable.
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Antoinette M says
These look lovely! Thanks for the recipe.
NANCY says
These sound heavenly. LOVE citrusy desserts. Thanks for sharing!
Lula Ruger says
I love this recipe I think the cup cakes would be a nice desert for a bbq . They look so pretty and not hard to make
deanna says
Great ideas and shortcuts. Thanks for sharing the recipe.