{Summertime Fun Series} Lemonade Cupcakes

These Lemonade Cupcakes need to be on your radar. One bite and you’ll be transported back to your “lemonade stand” childhood memories for sure!

Summertime Fun – Lemonade Cupcakes

Have you ever made cupcakes using actual lemonade before? If not, I assure you that you’re missing out. Not only does it add a fun and unique taste with every single bite but it also makes these cupcakes insanely moist and delicious!

Oh, and don’t forget about the sneak attack ingredients of sour cream and cream cheese that take these cupcakes to a whole other level! Seriously, these are the best cupcakes that you might ever have!

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Lemonade Cupcakes Printable Recipe

Lemonade cupcakes made with real lemonade. One bite and you will be transported back to "lemonade stand" childhood memories. Plus they are insanely moist and delicious.

Course Dessert

Cuisine American

Keyword cupcake, dessert, lemon

Prep Time 10 minutes minutes

Cook Time 22 minutes minutes

Total Time 32 minutes minutes

Servings 30 cupcakes

Author Beth at Unskinny Boppy

Equipment

• Muffin tin
• Cupcake Liners

Ingredients

Cupcake Incredients

• 1/2 c frozen lemonade concentrate thawed
• 18 1/4 oz. package white cake mix
• 8 oz sour cream
• 3 oz cream cheese softened
• 3 eggs beaten
• 2 T lemon zest

Frosting Incredients

• 8 oz cream cheese softened
• 1/2 c butter softened
• 2 t vanilla extract
• 16 oz powdered sugar
• lemon drops optional garnish

Instructions

Instructions

• Preheat oven to 350 degrees.
• Line a 12-cup muffin pan with baking liners.
• In a large mixing bowl, Combine lemonade concentrate,cake mix, sour cream, 3 oz. of cream cheese, eggs and lemon zest.
• Beat with an electric mixer at low speed for 3 minutes.
• Fill paper lined muffin cups ⅔ full.
• Bake at 350° for 22 minutes, or until a toothpick inserted in center comes out clean.
• Place on wire racks to cool completely.

Frosting Instructions

• In a large mixing bowl or stand mixer, 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; garnish with crushed lemon drops (optional). Makes 2 1/2 dozen.

If you are a visual learner, scroll on down for the step-by-step tutorial with photos to show you how these are made.

How To Lemonade Cupcakes (With Pics!)

INGREDIENTS TO MAKE THESE HOMEMADE CUPCAKES

• ½ c. 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 T. lemon zest

DIRECTIONS TO BAKE CUPCAKES

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 ⅔ full.

Bake at 350° for 22 minutes, or until a toothpick inserted in center comes out clean; place on wire racks to cool completely.

How To Make Frosting (With Pics!)

INGREDIENTS FOR THE FROSTING

• 8 oz. pkg. cream cheese, softened
• ½ c. butter, softened
• 2 t. vanilla extract
• 16 oz. pkg. powdered sugar
• Optional garnish: lemon drops

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; garnish with crushed lemon drops (optional). Makes 2 1/2 dozen.