Lemonade Cupcakes

Makes 1 ½ dozen cupcakes

Tender white cake with a hint of lemon.
Frosted with lemonade frosting and topped with candied lemons.
Indulgent, delicious, refreshing these cupcakes will be perfect for bbqs or summer “lemonade” stands.
There is half a cup of lemonade in the frosting and a touch of zest for some zing.

Lemon Cake


  • 4 large egg whites
  • 1 whole egg
  • ½ cup milk
  • ½ cup lemonade
  • 3 teaspoons vanilla extract
  • 3 cups plus 3 tablespoon cake flour
  • 1 ¾ cup granulated sugar
  • 1 tablespoon + 1 teaspoon baking powder
  • ¾ teaspoon salt
  • 1 ½ sticks of butter
2 teaspoons lemon zest


Preheat oven to 350℉, line two cupcake pans with 18 cupcake liners.
In a bowl combine cake flour, baking powder and salt, whisk together and then set aside.
Beat the butter in mixer until it is smooth and coating the bowl,add in sugar and beat well for about 2 mins scraping down the sides as needed,add in eggs and egg whites and mix just until combined.
In a separate bowl combine your lemonade, milk, and vanilla.
Alternately add liquid and flour ingredients to butter mixture.
Start by adding ⅓ of flour and mix to combine, and then half of liquid ingredients,then another ⅓ of flour mixture, and then the rest of the milk, mixing after each addition.
Scoop cupcake batter into cupcake pans that have been prepared with cupcake liners.
Bake cupcakes in the oven for 15- 20 minutes, checking on them to make sure that they don’t over bake.
Once they are baked, set them aside to cool before frosting.

Lemonade Frosting


  • 1 stick of butter
  • 1 32 oz bag of powdered sugar
  • ½ cup lemonade

  • 1 teaspoon vanilla
  • 2 teaspoon lemon zest

  • Yellow food coloring


Beat butter in a mixer on high until it is throughly creamed and sticking to the sides of the bowl.
Add in the powdered sugar and continue to mix while the butter gets incorporated.
Mixture will be dry.
Pour in the lemonade all at once and then the vanilla and lemon zest, the mixture will come together and form the frosting.
Whip on high for 2 minutes until the frosting is silky smooth.

Candied Lemon

I used this recipe by Martha Stewart for my candied lemon slices.


1 pack of hot pink plastic straws

Take your cupcake and pipe the frosting onto it with a piping bag and a round tip.
Then take your candied lemon slice and press it onto the top of the cupcake.
Use a pink straw cut in ⅓’s to hold up your candied lemon slice.