My mom loves lemon flavored desserts, so when I saw this on Babble I thought I have to try it for sure. It sounds clean and fresh for summer, but the butter cream icing is what really sold me. I love recipes that call for a cake mix, it makes it easy. This recipe is extra easy with it calling for a frozen lemonade concentrate, you could use yellow or pink lemonade.
Frozen Lemonade Cupcakes
Adapted from Wilton
1 (9 oz) can frozen Lemonade Concentrate, thawed
White cake mix
3 egg whites
2 tablespoons vegetable oil
3 cups confectioners sugar
1 stick unsalted butter, room temperature
1 pinch salt
1 tablespoons lemon juice
food coloring (optional)
1. Preheat the oven to 350ºF.
2. In an electric mixer, add the cake mix, egg whites, vegetable oil, and lemonade concentrate. Mix on low for about 30 seconds and then increase to medium speed for 90 seconds. It is okay if the batter is still lumpy.
3. Line a muffin pan with paper liners and spray each liner with some non-stick spray. Fill each cup about 2/3 full of batter. Bake for 25 minutes, or until a cake tester comes out clean. Allow the cupcakes to cool completely before icing.
4. To make the icing, cream the butter, confectioners’ sugar, salt and lemon juice in a stand mixer until completely combined. Add a few drops of food coloring if desired. Beat the icing again until light and fluffy. Spread on the tops of the cupcakes and serve.