Lemonade Mini Cupcakes with Lemon Cream Cheese Frosting!

 

I had a cupcake order this weekend for a bridal shower. These Lemonade Mini Cupcakes were one of the 6 mini cupcakes I made. It was my first time making standard lemonade cupcakes but according to the bride they were one of the favorites at the shower. Spring is in the air and these are a perfect addition for any upcoming occasion this season.

 

This recipe will make 48 minis

 

Ingredients:

1  1/2 cups of AP Flour Plus 1/8 cup of AP Flour

1 teaspoon of kosher salt

2 sticks of butter (unsalted) Yes it matters

1 Cup of granulated sugar

1 1/2 TB Lemon Zest

1 1/2 TB of Lemon Juice (fresh is the ticket)

1/2 Teaspoon of vanilla (Mexican is my favorite)

4 whole eggs and one egg white

 

Directions:

 

1. Preheat oven to 325 degree. Line mini cupcakes tins with paper liners. Spray with Pam spray.

2. In a medium bowl sift together salt and flour.

 

3. With an electric mixer beat butter with sugar (cream on medium high speed) until light and fluffy. Scraping down sides of bowl every few minutes.

 

4. Add lemon zest and juice. Reduce speed to medium and add vanilla. Add one whole egg at  a time, beating until incorporated, scrap down the sides after each additional egg.  Now reduce speed to low.

 

5. Add Flour mixture in batches of 1/2 cup portions, beating until completely incorporated after each addition.

 

6. Divide the batter up using a number 60 scoop for perfect even baking and sizes for the cupcakes.

Bake for 9 to 10 minutes depending on your oven test often these will be done in no time!

7. Let cupcakes cool before frosting

 

Lemon Cream Cheese Frosting!

Ingredients:

1 Package of 8 ounce cream cheese (use 1/3 fat reduced)

1/4 cup of butter (1/2 a stick)

2 TB of fresh Lemon Juice

2 Tsp of Lemon Zest

1 Teaspoon of Mexican vanilla extract

5 Cups of confections’ sugar

 

Directions:

Beat the cream cheese, butter, lemon juice, lemon zest and vanilla all together until smooth and fluffy. Add confection’s sugar 1/2 cup to a cup at a time. Beat until creamy or to preferred consistency. Add to piping bag with tip of choice create magical minis

 

 

 

 

 

 

 

 

Pink Lady Raspberry Lemonade Cupcakes

 

These cupcakes are a summertime favorite!! Since it is now April, I feel as though it is time to start preparing some summer flavors!

 

Ingredients:

3 cups of Cake Flour

1 1/2 cups  AP flour

3/4 Tsp of Baking Soda

2 1/4 Tsp Baking Powder

1 1/2 Tsp of kosher salt

2 1/4 sticks of Unsalted Butter ( 1 cup plus 2 TB) (room temperature)

2 1/4 Cup of Sugar

5 Large eggs plus 3 additional yolks (room temperature)

2 cups of Buttermilk (room temperature)

2 Tsp Pure Mexican Vanilla Extract

3 Table of Pink Lemonade Powder (something like country time)

1/2 a medium Lemon zest

½ of a fresh lemon juice

 

Bake at 350 for 20 to 25 minutes for standard size cupcakes and 9- 10 minutes for mini cupcakes

 

1. Preheat oven to 350 degrees. Line standard size cupcakes or mini cupcake tins with paper liners and spray with Pam Spray.

2. Sift together flours, baking soda and powder, and salt. Set aside

3. Use an electric mixer to beat on medium high speed butter, sugar, lemonade mix. Once light and fluffy in appearance incorporate eggs one at a time, and yolks one at a time. Make sure to scrap down sides unless you have the kitchen-aid attachment that has the paddle with the spatula attached. Once the eggs are mixed into the sugar mixture start alternating with flour mixture and buttermilk on low speed. Now is a good time to add the lemon juice and zest. Add vanilla at very end you don’t want it to evaporate.

4. Divide the batter in cupcake size pan as you desire. If using standard size my go to is a scoop size number 16. Bake at 350 for 20 minutes about 10 minutes in rotate pans halfway in the baking process. Bake for 20 minutes and check with toothpick and see if it comes out clean. Let cool on wire racks. Let cool completely before filling the cupcakes with raspberry filling.

 

Pink Lemonade Frosting:

 

Add 5 Tablespoons of Lemonade concentrate

One whole lemon zest (or at least one teaspoon)

Vanilla 1 teaspoon

One pound of sugar powder ( 3 ½ cups to 4 cups of powered sugar)

1 cup butter  (2 sticks)

 

 

 

Directions: Beat butter and add sugar, when fluffy add vanilla, zest.

 

 

 

 

 

Raspberry Filling Ingredients:

 

2 cups of raspberry (fresh or frozen)

3 table corn starch

1/3 cup sugar

fresh 1 teaspoon lemon Juice

1 ¼ cup water

 

Directions for filling

 

For filling, in a medium sauce pan, combine water, sugar, flour and lemon juice and mix well.Heat and stir until mixture boils and thickens.Cool completely! Stir in raspberries. (It will make a lot!).

 

To fill cupcakes, cut a small round whole, fill with raspberry filling, then replace  the  cutout of the cupcake on top of the filling Frosting will cover it up to marking.