Sweet Little Lemonade Cupcakes
Let’s be really honest, summer is about the lemonade stand, right?
These Sweet Little Lemonade Stand Cupcakes bring all that back.
I mean, all the cool kids had a lemonade stand and, even if you weren’t a cool kid, you totally wanted one—and if there was one on your block, you totally scrounged a quarter to get a lemonade.
So, when that lemonade stand and cupcakes had a baby…well…
Sweet Little Lemonade Cupcakes
The iconic lemonade stand is more than just some kid trying to turn a buck on the side of the road.
It’s amazing homemade lemonade made with fresh-squeezed lemons and a few chunks of ice to make it oh so cool.
And these sweet little lemonade stand cupcakes soooo live up to that.
See, it starts with a fantastic cupcake.
Light and fluffy, with a little bit of that fresh-squeezed lemon juice (grown from lemons in your own yard, maybe?!), it makes for a lemon-tactic cake perfect for the icing…
And don’t forget the amazing lemon curd filling.
Do. Not. Forget. The. Lemon. Filling.
It’s sweet and such a fantastic surprise when you bit into your cupcake.
No jokes, the filling is so fantastic, it’s like turning your cupcake into more than just a random treat—it’s now a decadent dessert.
Heck. Yeah.
LOL!
For real, whoever invented the idea of putting filling in the middle of cupcakes gets like a prize or something—they need it.
Cupcake filling is just amazing.
Are you down for making your own sweet little lemonade stand cupcakes?
Sweet!
Oh, but you’re all out of lemon curd.
Drat.
That’s ok, though!
Just pin this recipe for sweet little lemonade stand cupcakes to your favorite cupcake recipes board on Pinterest, then you can find it when you get back from the store.
And, don’t forget to drop us a 5-star rating on the recipe, if you love these sweet little lemonade stand cupcakes!
That way we know you want to see more awesomeness like this…
Sweet Little Lemonade Stand Cupcakes
Ingredients
- For Cupcake Base:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter
- 1 cup granulated white sugar
- 2 eggs
- 1 teaspoon vanilla
- 3 teaspoons finely grated lemon zest
- 1 Tablespoon fresh-squeezed lemon juice
- ⅓ cup milk
- yellow food coloring
- For Frosting:
- ½ cup butter softened
- 3 cups confectioners’ sugar
- 1 Tablespoon fresh-squeezed lemon juice
- 3 Tablespoons milk
- yellow food coloring
- Inside:
- Lemon Curd
- Topping:
- Sugar cubes one for each cupcake
- Very thin lemon slice one for each cupcake
Instructions
For Cupcakes:
- Preheat oven to 350°. Spray a 24-cup cupcake pan (regular-sized) with non-stick cooking spray, or grease with butter.
- In a medium bowl, mix flour, baking powder, and salt.
- In a large bowl, cream sugar, butter, and eggs.
- Next, add vanilla extract, lemon juice, and lemon zest.
- On a low speed, alternate blending in dry mixture, and milk.
- Add a few drops of yellow food coloring to give it a bright yellow color.
- Fill each muffin cup with cupcake base until about 2/3 full and bake for 20-25 minutes until an inserted toothpick comes out clean. Cool thoroughly.
For Filling:
- Once cupcakes are thoroughly cooled, hollow out a small well into the center of each and place one spoonful of lemon curd (enough to reach the top of the cupcake).
For Frosting:
- In a medium bowl, cream butter until it is soft and fluffy.
- Gradually blend in confectioners’ sugar, then lemon juice.
- Blend in milk one tablespoon at a time until right consistency is reached.
- Add a few drops of yellow food coloring to give the frosting a bright lemony yellow color.
- Using a fat swirl, go about two swirls up on each cupcake with the frosting, working from the outside in.
Topping:
- Place a sugar cube and lemon slice into the top of each cupcake before serving.
- Note: the lemon slice will last longer if you pat it dry before adding it. Otherwise, it might water down the frosting around it or slip off altogether.
