Pink Lemonade Cupcakes

Lemonade stands are just the cutest! Little kids make up pitchers of really watery stuff and sell it for 10 cents a cup...I like stopping at them, even thought the lemonade is hardly ever good, it usually makes the kid's day. What a fun alternative to selling barely-flavored pink water?! These cupcakes are so cute and pretty, with just enough lemon in both the cupcake and the frosting to make up for whatever the lemonade was lacking. Try selling these at your local lemonade stand instead; I'm sure they will be a hit!

Pink Lemonade Cupcakes

Yields 24

Cupcakes:

2 cups all-purpose flour

1 tbsp baking powder

1/4 cup cornstarch

1 1/4 cup almond milk

4 egg whites

lemon zest from 2 lemons
1 1/2 cup sugar

1/2 cup butter substitute

1 tsp vanilla

lemon juice from half of a lemon


Frosting:

1/2 cup butter
1/2 cup cream cheese
3 cups confectioner's sugar
2 tbsp pink lemonade powder
1 tsp vanilla
15 drops red food coloring

In a medium bowl, whisk together the flour, cornstarch, and baking powder; set aside.

In a small bowl, whisk together the almond milk and egg whites; set aside.

In a large bowl, use your {clean!!!} fingers to mix together the sugar and lemon zest. Mix until the sugar seems slightly damp and tinted a very very light yellow. 

Add the butter substitute and beat with an electric mixer until all of the sugar is combined, then add the vanilla and lemon juice.

While still beating, alternate adding half of the flour mixture, then half of the egg white/almond milk mixture until they are both completely combined. 

Fill cupcake cups halfway, and bake on 350 for 20-25 minutes.

For the frosting, beat together the cream cheese and the butter until they are smooth and fluffy {about 3 minutes}. If you soften your butter before hand it will make this easier.

In a separate medium bowl, sift together the confectioner's sugar and the pink lemonade powder. Lumps of the powdered sugar {probably due to humidity}, can just be pressed through the mesh. 

Beat the powdered sugar/lemonade mix into the butter and cream cheese a cup at a time until it is completely mixed in. Add the vanilla and food coloring, and beat together until combined. 

Pipe with a closed star tip, and decorate with pretty little things as desired.

We had these ADORABLE little paper straws left over from a party, and they matched my theme so perfectly, I just had to use them! Enjoy!

                               xoxo,

                                     Emily

Lemon Cream Cupcakes

Talk about a light and refreshing summery cupcake!! The vanilla cupcakes is spongy and the frosting is some of the best frosting I have ever made! It is so refreshing and I could seriously just eat it with a spoon. One {or two ;)} of these cupcakes goes perfectly with a warm summer day and a tall glass of pink lemonade, but don't just take my word for it; give it a try yourself!

Lemon Cream Cupcakes

Yields about 18

Cupcakes:

1 1/4 cups all-purpose flour

2 1/2 tbsp cornstarch

1 1/4 tsp baking powder

1/2 tsp baking soda

2 eggs

3/4 cup sugar

1 1/2 tsp vanilla extract

1/2 tsp almond extract

1/2 cup vegetable oil

1/2 cup almond milk

Frosting:

1/2 cup unsalted butter, softened

4 ounces cream cheese

1 tbsp lemon juice

1 teaspoon vanilla

3 cups confectioner's sugar

zest from one medium lemon {about 1 1/2 - 2 tbsp}

In a medium bowl, whisk together the flour, cornstarch, baking powder, and baking soda. Set aside

Whisk the eggs in a large bowl, and then slowly add the sugar a little at a time while still whisking.

Add the vanilla extract, almond extract, and the oil, and whisk until completely combined. 

Alternately whisk in half of the flour and half of the almond milk until they are both completely combined.

Fill baking cups about half way, and bake on 350 for 15/20 minutes, or until toothpick comes out clean and cupcakes are golden yellow.

For the frosting, beat the butter, cream cheese, lemon juice, and vanilla with an electric mixer until smooth {about 5 minutes}. Be sure to have softened the butter slightly before hand so there aren't clumps of butter in your yummy frosting.

Gradually beat in the confectioner's sugar, about a half a cup at a time. I suggest sifting it in so there aren't lumps in it, because like I said before, no one likes lumpy frosting.

Once everything else in the frosting has been evenly combined, beat in the lemon zest, and continue beating for 3 to 5 minutes after everything is combined to get the frosting smooth and fluffy.

Pipe frosting with an open star tip onto the cooled cupcakes.

Top the frosted cupcakes with fresh blueberries. Add any remaining lemon zest on top of them for a little extra zing.

And there you are! How perfect and yummy to these look?! Enjoy the recipe, just beware that if you bring them to a function, you will be asked to make them again :)

Raspberry Lemon Cupcakes

I think spring has officially sprung! It has here, anyway. It seemed for a while we would have one absolutely gorgeous day, and then the next morning out of no where we would get hit with a blizzard...silly New England weather! I made this recipe as a step of faith, praying that with these light, refreshing cupcakes would also come the warm days of spring. I'm pretty sure it worked {finger's crossed}, and I hope these cupcakes bring a little bit of spring into your kitchen, whatever season you happen to be in.

Raspberry Lemon Cupcakes

Yields 24+

Cupcakes:

2 cups all-purpose flour

1 tbsp baking powder

1/4 cup cornstarch

1 1/4 cup almond milk

4 egg whites

lemon zest from 2 lemons
1 1/2 cup sugar

1/2 cup butter substitute

1 tsp vanilla

lemon juice from half of a lemon

Frosting:

3 cups confectioner's sugar

1 cup vegetable shortening

1 tbsp vanilla

zest from half of a lemon

5 raspberries

2 tbsp almond milk

In a medium bowl, whisk together the flour, cornstarch, and baking powder; set aside.

In a small bowl, whisk together the almond milk and egg whites; set aside.

In a large bowl, use your {clean!!!} fingers to mix together the sugar and lemon zest. Mix until the sugar seems slightly damp and tinted a very very light yellow. 

Add the butter substitute and beat with an electric mixer until all of the sugar is combined, then add the vanilla and lemon juice.

While still beating, alternate adding half of the flour mixture, then half of the egg white/almond milk mixture until they are both completely combined. 

Fill cupcake cups halfway, and bake on 350 for 20-25 minutes.

For the frosting, sift the confectioner's sugar over the shortening a cup at a time, and beat until each cup is combined. 

Add the vanilla, lemon zest, and raspberries, and beat until the raspberries are split apart and evenly combined in the frosting. Add the almond milk to reach your desired consistency.

Pipe with a circle tip onto the cooled cupcakes.

The raspberries and lemon zest in the frosting give these cupcakes a really fun, interesting texture. Also, it makes them taste really good!!

Top with a raspberry, and enjoy your cupcakes!