Lemonade Cupcakes: Sweet Sunshine in Every Bite

These Lemonade Cupcakes are a delightful dessert that combines tart and sweet flavors, offering a refreshing treat perfect for any occasion.

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Prep Time 20

Cook Time 20

Cooling Time 5

Total Time 45

Servings: 12 cupcakes

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cupcakes

1.5 cups All-purpose flour The backbone of your cupcakes, providing the perfect texture.
1 cups Granulated sugar Sweetens the batter and balances the tangy lemon juice.
2 teaspoons Baking powder Essential for fluffiness; helps the cupcakes rise beautifully.
0.5 teaspoons Salt Enhances flavor and balances the sweetness.
0.5 cups Unsalted butter Adds richness and a moist crumb; ensure it's softened for easy mixing.
2 large Eggs Binds the ingredients together and adds moisture for a tender cupcake.
0.5 cups Lemon juice The star of the show, providing that refreshing lemonade flavor.
2 teaspoons Lemon zest Intensifies the lemony aroma and taste, making these cupcakes irresistible.
0.5 cups Milk Helps create a soft batter; whole milk is preferred for creaminess.

For the Frosting

0.5 cups Unsalted butter Creamy base for your frosting; ensure it's softened for smooth blending.
2 cups Powdered sugar Sweetens the frosting while creating a smooth, spreadable texture.
2 tablespoons Lemon juice Adds a pop of flavor to the frosting, making it zesty and delightful.
1 teaspoon Lemon zest For an extra burst of fresh lemon flavor, enhancing the frosted finish.

Equipment

mixing bowls
Muffin tin
Oven
whisk
spatula

Method

Step-by-Step Instructions for Lemonade Cupcakes

Preheat your oven to 350°F (175°C) and line a standard muffin tin with paper cupcake liners.
In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
In a large mixing bowl, beat the softened butter until creamy. Gradually add the eggs, one at a time, ensuring well incorporation.
Add the lemon juice and zest into the butter and egg mixture, stirring gently until combined.
Gradually pour the dry ingredients into the wet mixture, alternating with the milk, stirring gently until just combined.
Fill each cupcake liner about two-thirds full with batter.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cupcakes cool in the tin for 5 minutes before transferring to a wire rack.
Prepare the frosting by creaming together the butter and powdered sugar, then add lemon juice and zest until smooth.
Frost each cupcake with the lemon frosting using a spatula or piping bag.
Serve and enjoy your Lemonade Cupcakes with family and friends!

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 120mgSugar: 20gVitamin A: 300IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

Use fresh lemon juice and zest for the best flavor. Allow cupcakes to cool completely before frosting.

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