Lemonade Cupcakes

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Source: The Meaning of Pie


Lemonade Cupcakes

Cupcakes:
1 stick of butter, softened
3/4 cups sugar
1/2 tablespoon lemon zest
1/3 cup frozen lemonade concentrate, thawed
2 tablespoons lemon juice
1 egg
1 teaspoon vanilla
1/4 cup sour cream
1/4 cup milk
1 1/2 cup cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda

Frosting:
4 ounces cream cheese, softened
1 tablespoon butter, softened
1 1/2 teaspoon lemon zest
6 teaspoons frozen lemonade concentrate
4 cups confectioner’s sugar
4 teaspoons lemon juice


Preheat your oven to 350 degrees. In a small bowl, combine the flour and the baking powder and baking soda. In a stand-up mixer at medium high speed mix the butter for about two minutes. Add the sugar and continue to mix for another two minutes. Reduce the speed of the mixer and add the lemon zest and then the egg and vanilla. Mix until well combined. Add the lemonade concentrate and the lemon juice and continue to mix. At this point the batter will look a little lumpy and weird. Fear not. Add the sour cream and mix. Lower the speed of the mixer to low and add the milk and flour alternately ending with the flour.

Fill a dozen lined muffin tins approximately 2/3 full. This recipe does not rise too much. Bake at 350 degrees for 14 to 15 minutes. At 14 minutes, do the toothpick test. This means, poke a toothpick into the center of one of the cupcakes. If it comes out clean, take them out. If not, give it another minute and check again. Remove the cupcakes from the oven and let the tin cool off for a few minutes. Then remove the cupcakes and let them cool completely before icing them.

The icing is the really lemony part of this recipe. Feel free to scale back on the extra lemon juice. But, I really think the extra punch is what makes it different. In a stand up mixer, cream the butter and cream cheese. Add in the lemon zest, lemonade concentrate, and lemon juice. Reduce the speed of the mixer and add in the confectioner’s sugar one cup at a time. I used all four cups because I wanted a firm enough frosting to pipe. I have made these with as little as 2 1/2 cups for a more glaze-like finish.
Use a spatula, a knife or a piping bag to ice the cupcakes.