We used this yummy cupcake recipe for a church Young Women’s Tea Party Activity making the mini cupcakes and topped them with a fresh raspberry. Lemonade Cupcakes would be fun for any Party!

Lemonade Cupcakes

Makes 9 regular cupcakes or 31 mini cupcakes

*1 cup All-purpose Flour
*1/2 teaspoon Baking Powder
*1/4 teaspoon Baking Soda
*pinch Salt
*1/2 cup granulated Sugar
*1/4 cup Extra Light Olive Oil
*2 Egg Whites
*1 cup Lemonade or Pink Lemonade
*1/8 teaspoon fresh Lemon Zest
*1/4 cup Buttermilk
*Pink Gel Food Coloring, we used 3 drops

Pre-heat oven to 350* F.

Cream together in a stand mixer: Egg whites, sugar, oil, lemonade and lemon rind.

Whisk together dry ingredients in a bowl: Flour, baking powder, baking soda and salt.

Slowly add, alternating flour mixture and buttermilk to the creamed mixture and mix until combined and smooth.

Scoop batter (or use pastry bag) into cupcake cups and bake regular cupcake size 20-25 minutes, for the mini cupcakes about 17 minutes.

Tip: Use an elastic/rubber band at the wide end of batter filled pastry bag to kept batter from squeezing out. Twist the wide end filled pastry bag and add elastic/rubber band and squeeze the bag at the wide end of bag as you fill each cupcake cup.

Lemonade Buttercream Frosting

*3 cups-plus 3 tablespoons Confectioners’ Sugar
*1/2 cup Butter, room temperature
*1/8 teaspoon Sea Salt
*2 tablespoon Lemonade
*Lemon Gel Food Coloring, we used 3 drops

Mix together the above ingredients in a stand mixer until creamed and desired texture.

Pipe or frost the lemonade cupcakes. (We used #18 star tip on a pastry bag for the mini cupcakes.)

Recipe adapted from Sweet Cheeks in the Kitchen

Enjoy!

Lindy