Lemonade Cupcakes

Need a lacto ovo vegetarian side dish? Lemonade Cupcakes could be an amazing recipe to try. One serving contains 381 calories, 2g of protein, and 12g of fat. This recipe serves 12 and costs 41 cents per serving. It is a very budget friendly recipe for fans of American food. It is brought to you by The Novice Chef Blog. 281 person were impressed by this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of granulated sugar, baking soda, sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. All things considered, we decided this recipe deserves a spoonacular score of 6%. This score is very bad (but still fixable). Lemonade Cupcakes, Lemonade Cupcakes, and Raspberry Lemonade Cupcakes are very similar to this recipe.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Lemonade Cake:Preheat oven to 350F. Line muffin pan with liners. In a small bowl, combine flour, baking powder, baking soda and salt. Set aside.In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until just smooth.Add just enough food coloring to turn the batter a light shade of yellow.Scoop batter into liners (fill about three-fourths full). Bake in preheated oven for 20-25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting (see below).Lemonade Buttercream:Add the butter, confectioner’s sugar, salt, lemon juice, and a few drops of food coloring to the stand mixer and mix on low using the paddle attachment until combined.Turn the speed to med-high until the buttercream is fluffy and uniformly yellow. Pipe or spread onto cooled cupcakes.

 

Step by step:

1. Lemonade Cake:Preheat oven to 350F. Line muffin pan with liners. In a small bowl, combine flour, baking powder, baking soda and salt. Set aside.In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until just smooth.

2. Add just enough food coloring to turn the batter a light shade of yellow.Scoop batter into liners (fill about three-fourths full).

3. Bake in preheated oven for 20-25 minutes or until tops of cupcakes spring back when lightly touched.

4. Let cool in pan on rack for 10 minutes.

Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting (see below).Lemonade Buttercream

1. Add the butter, confectioner’s sugar, salt, lemon juice, and a few drops of food coloring to the stand mixer and mix on low using the paddle attachment until combined.Turn the speed to med-high until the buttercream is fluffy and uniformly yellow. Pipe or spread onto cooled cupcakes.

Nutrition Information:

covered percent of daily need