LEMONADE CUPCAKES FROM SCRATCH RECIPES

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LEMONADE CUPCAKES RECIPE - BETTYCROCKER.COM



Lemonade Cupcakes Recipe - BettyCrocker.com image

Enjoy a citrusy twist on regular cupcakes made with Betty Crocker™ Super Moist™ cake mix – perfect for dessert.

Provided by Betty Crocker Kitchens

Total Time 1 hours 25 minutes

Prep Time 25 minutes

Yield 24

Number Of Ingredients 13

1 box Betty Crocker™ Super Moist™ lemon cake mix
3/4 cup water
1/2 cup vegetable oil
1/4 cup fresh lemon juice
3 eggs
1/4 cup presweetened lemonade flavor drink mix
3 tablespoons water
1/2 cup butter, softened
2 tablespoons whipping cream
1 box (16 oz) powdered sugar
2 drops yellow food color
Lemon slice gummy candies
24 small drinking straws

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.

Nutrition Facts : Calories 230 , CarbohydrateContent 36 g, FatContent 2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 180 mg

EXTRA MOIST LEMON CUPCAKES RECIPE - FOOD.COM



Extra Moist Lemon Cupcakes Recipe - Food.com image

Make and share this Extra Moist Lemon Cupcakes recipe from Food.com.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 12 serving(s)

Number Of Ingredients 12

1 1/3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
6 tablespoons butter, softened
2/3 cup sugar
2 large eggs, lightly beaten
1 tablespoon ground lemon zest
2 tablespoons lemon juice
1/2 cup yogurt
1/4 teaspoon lemon extract
3 tablespoons granulated sugar
3 tablespoons lemon juice

Steps:

  • Preheat oven to 350*.Line 12 muffin tins with paper liners and set aside.
  • To make the batter:.
  • whisk flour, baking soda, baking powder and salt in a small bowl -- set aside.
  • In medium bowl, beat the butter till light and fluffy --
  • With mixer on high speed, gradually beat in sugar, and continue beating till mixture is very light and fluffy.
  • Lower speed to medium, beat in eggs, one at a time, beating just until blended, then beat in lemon juice, and zest and extract.
  • Lower speed to low, alternately beat in flour mixture and yogurt.beating just till blended.
  • to make the syrup.stir lemon juice and sugar in small cup --
  • Gently remove paper.replace baked cakes in tins, spoon syrup over the cakes.cool completely on rack --
  • Handle the cakes very gently.they will be tender and sticky.
  • Bake cakes about 20 minutes -- .

Nutrition Facts : Calories 176.7, FatContent 7, SaturatedFatContent 4.2, CholesterolContent 47.6, SodiumContent 135.3, CarbohydrateContent 26, FiberContent 0.5, SugarContent 15, ProteinContent 2.9

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