Lemonade Cupcakes

When we have family gatherings, I get to make the dessert. Usually that’s a good and fun thing, but sometimes? Disasters happen.

lemonade cupcakes 2

We all know I am not the best baker. I have friends who are way better than I am. Take this girl for example. She can throw butter and sugar into a bowl and magic happens. I throw butter and sugar in a bowl and people run for the hills.

lemonade cupcakes 3

It’s okay, though. Future Registered Dietitians don’t need to be eating so much cupcake batter and frosting and baked goods. This is nature’s way of saying, “People don’t listen to fat dietitians.” Yes, World, you are correct.

lemonade cupcakes 4

However… after making a fail batch, I made a good batch. A good batch of cupcakes with a good batch of frosting. And? They’re beautiful. Just saying. Pink rose cupcakes for Mother’s Day/my grandmother’s birthday is just perfection.

lemonade cupcakes 5

Lemonade Cupcakes

Cupcakes adapted slightly from Babble and buttercream adapted slightly from Martha Stewart

Cupcakes:

1 c butter, at room temperature

2 c sugar

4 eggs

1 tsp vanilla

3 c flour

2 tsp baking powder

Pinch of salt

Zest of 1 lemon

2 tbsp lemonade concentrate (or lemon juice)

1 c milk

Frosting:

1 stick unsalted butter, at room temperature

3 c confectioners’ sugar

2 tbsp + 1 tsp milk

1/2 tsp vanilla extract

1 drop red food coloring

Sprinkles, if desired

Cupcakes:

1. Preheat oven to 375°F.

2. In a large bowl, rub lemon zest into sugar, then beat with butter until light and fluffy. Add eggs, one at a time, beating after each addition. Beat in vanilla.

3. In a smaller bowl, whisk flour, baking powder, and salt together.

4. Add flour mixture to butter mixture, alternating with milk and then lemonade (ex: flour, milk, flour, milk,flour, lemonade, flour). Beat until just combined.

5. Grease muffin tin (or use liners) and pour cupcake batter in until 3/4 way filled.

6. Bake for 16-18 minutes (or longer if needed), until toothpick comes out clean.

7. Allow to cool completely then frost:

Frosting:

1. In a mixing bowl, beat butter until creamy.

2. Add vanilla, confectioners sugar, and milk and beat until smooth. This makes a thick frosting, which I prefer. If desired, add more milk.

3. Spread or pipe onto cupcakes. I used Wilton’s 1M tip and swirled from the inside out, creating a rose pattern. Add sprinkles (or strawberries) if desired.

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3 thoughts on “Lemonade Cupcakes

  1. ohshineon says:

    I’d never run for the hills. You’re cooking is too healthy and amazing. And these look incredibly delicious and pretty — too pretty to eat in fact. Wait, scratch that.

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