Pink Lemonade Cupcakes With Lemon Cream Cheese Frosting
farrmers wife rembles
farrmers wife rembles
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  • 12 tablespoons butter room temperature 1 cup sugar 5 eggs 1 can pink lemonade concentrate 1 small box lemon jello powder (I wanted the extra punch of lemon but this is optional) 2 1/2 cups flour 2 tablespoons baking soda**
  • 3/4 teaspoon salt
  • 1/2 cup (1 stick) butter room temperature
  • 8 oz softened cream cheese 3 cups powdered sugar 2 tablespoons water or milk 1 teaspoon lemon extract 1 tablespoon lemon zest (optional)
  • oven
  • 350 degrees Combine flour, baking soda and salt in medium mixing bowl. Set aside. Combine butter and sugar until well mixed. Add in eggs one at a time. I can't stress enough to beat well after each egg addition. I do this with my kitchen aid mixer and beat for 45 -60 seconds after each egg. Add concentrate mixture to butter mixture and mix until combined. Add 1/3 of flour mixture to butter mixture and mix well. Repeat this step two more times. Fill muffin cups or cupcake liners 2/3 full and bake in pre-heated oven for 18-20 minutes **I am at a high altitude so for some this may seem like a lot of baking soda. If your on sea level I recommend trying 1 table spoon plus 1 teaspoon of baking soda and I hope this provides enough "fluff" for you.



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