Lemonade Cupcakes

It’s the big day! Most people cringe about getting older. I relish it. I don’t look at the new year as doomy and gloomy, I look at it as new opportunities and experiences I hope to be a part of! I decided to save my favorite post of the week for today. If you thought the Raspberry Lemonade Cupcakes looked and sounded good, then you are in for a treat! These are even more amazing . Maybe it’s the lemon obsession I’ve recently discovered, but I think it’s just because they are just that good. The lemonade buttercream frosting is heavenly. They are so light and refreshing. So tasty! Make them. Hurry! Oh yeah, have a great day and celebrate – I’m going to!

Source: adapted from Sweet Cheeks in the Kitchen

1 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
Pinch salt
1/2 c. granulated sugar
1/4 c. vegetable oil
2 egg whites
1/3 c. thawed frozen Lemonade Concentrate
1/4 c. buttermilk
Yellow food coloring

Preheat oven to 350F. Line muffin pan with liners. In a small bowl, combine flour, baking powder, baking soda and salt. Set aside. In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until just smooth. Add just enough food coloring to turn the batter a light shade of yellow. Scoop batter into liners (fill about three-fourths full). Bake in preheated oven for 20-25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting (see below).

Lemonade Buttercream Frosting:
3 c. + 3 Tbsp. confectioner’s sugar
1 stick unsalted butter at room temperature
1/8 tsp. salt
3 tbsp. lemonade concentrate
Yellow food coloring

Add the butter, confectioner’s sugar, salt, lemon juice, and a few drops of food coloring to the stand mixer and mix on low using the paddle attachment until combined. Turn the speed to med-high until the buttercream is fluffy and uniformly pink. Pipe or spread onto cooled cupcakes.

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