Name: Lemonade Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 box white cake mix; 1 cup thawed frozen lemonade concentrate (divided); 1/2 cup water; 1/3 cup vegetable oil; 3 large egg whites; 1 tub (8 oz) whipped topping, thawed; 1 box (3.4 oz) instant lemon pudding mix; 1 tablespoon lemon zest (optional for garnish)

Why You’ll Love Lemonade Cupcakes Recipe

Lemonade Cupcakes are cheerful, flavorful, and not overly sweet. The combination of lemon juice and lemon rind brings a burst of citrus that tastes just like a cold glass of lemonade in cupcake form. Plus, the soft, tender crumb pairs beautifully with the smooth buttercream frosting — a hit for parties, picnics, or anytime you want a refreshing dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups all‑purpose flour
¾ tsp baking powder
Pinch of salt
¾ cup butter, softened
¾ cup granulated sugar
2 eggs
¾ cup milk
Rind of half a lemon
1 tbsp lemon juice
2 drops yellow gel food coloring

For the buttercream and decorations:
2 sticks butter, softened
4 cups confectioners’ sugar
2‑3 tbsp milk
Yellow gel food coloring
4 yellow straws (optional decorative detail)

Directions

Preheat your oven to 350 °F (about 175 °C) and line a muffin tin with cupcake liners.
In a bowl, sift together the flour, baking powder, and salt.
Using an electric mixer, beat the softened butter and sugar until light and fluffy. Add the eggs and mix until combined.
Stir in the milk, lemon rind, and lemon juice.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Add a few drops of yellow gel food coloring and mix until the batter is evenly tinted.
Fill each cupcake liner about ⅔ full with batter and bake for about 15 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool completely on a wire rack before decorating.
To make the buttercream: beat together the softened butter, confectioners’ sugar, and milk until smooth. Add yellow gel food coloring and beat until tinted.
Pipe or spread the buttercream onto cooled cupcakes and decorate with straws if desired.

Servings and timing

Serves: 12 cupcakes
Prep time: About 15 minutes
Bake time: About 15 minutes
Cooling and decorating: About 20 minutes

Variations

Add a teaspoon of vanilla extract to the batter for added depth.
Use pink gel food coloring for a pink lemonade twist.
Add lemon zest to the frosting for extra citrusy punch.
Swap out lemon juice for lime juice for a tangy limeade version.
Top each cupcake with a lemon candy slice or sugar crystals for extra fun.

Storage/Reheating

Store leftover cupcakes in an airtight container at room temperature for up to 2 days. If stored in the refrigerator, they can keep for up to 4 days; let them come to room temperature before serving. Buttercream‑frosted cupcakes are best enjoyed fresh. Reheating individual cupcakes in a microwave for 5‑8 seconds can soften them slightly, but this is optional.

FAQs

What makes these lemonade cupcakes different from regular lemon cupcakes?

Lemonade cupcakes use both lemon juice and lemon rind to mimic the bright, refreshing flavor of lemonade in cupcake form.

Can I use lemon extract instead of fresh lemon juice?

Yes, you can substitute lemon extract for fresh lemon juice, but the fresh juice gives a brighter, more authentic lemon flavor.

How do I know when the cupcakes are done baking?

Insert a toothpick into the center of a cupcake — if it comes out clean or with a few crumbs, they’re done.

Can I make these gluten‑free?

Yes, swap the all‑purpose flour for a gluten‑free baking blend measured cup for cup.

Can I freeze these cupcakes?

Unfrosted cupcakes can be frozen up to 2 months. Frosted cupcakes freeze well too; thaw in the refrigerator before serving.

What kind of food coloring should I use?

Gel food coloring is recommended because it gives vibrant color without thinning the batter.

Can I make a larger batch?

Yes, double the ingredients to make 24 cupcakes.

What’s a good frosting tip for piping?

A large star tip like Wilton #1M works well to create beautiful swirls of buttercream.

Can I substitute sour cream for milk?

You can substitute equal parts sour cream for milk for a richer texture.

Are these suitable for kids to help make?

Yes — kids can help mix ingredients and decorate the cupcakes once cooled.

Conclusion

These Lemonade Cupcakes bring sunshine to your dessert table with their bright citrus flavor and smooth buttercream frosting. They’re easy to bake, fun to decorate, and ideal for gatherings, celebrations, or any day you crave a sweet, refreshing treat.