Creamy Dreamy Lemonade Cupcakes

Creamy Dreamy Lemonade Cupcakes
90 min.
24
231kcal

Suggestions


Indulge in a delightful treat that perfectly balances sweetness and tanginess with our Creamy Dreamy Lemonade Cupcakes! These cupcakes are not just a dessert; they are a celebration of flavors that will transport you to a sunny day, no matter the season. With a moist and fluffy texture, each bite is infused with the refreshing taste of lemonade, making them an ideal choice for summer gatherings, birthday parties, or simply a sweet pick-me-up.

What sets these cupcakes apart is the luscious cream cheese frosting that adds a rich, creamy layer to the zesty lemon flavor. The combination of butter, cream cheese, and powdered sugar creates a frosting that is both smooth and indulgent, making it the perfect topping for your cupcakes. Plus, the vibrant yellow hue will brighten up any dessert table, inviting everyone to take a bite.

Ready in just 90 minutes and serving 24 people, these cupcakes are not only delicious but also easy to make. Whether you’re an experienced baker or a novice in the kitchen, this recipe is straightforward and fun to prepare. So gather your ingredients, preheat your oven, and get ready to impress your friends and family with these delightful Creamy Dreamy Lemonade Cupcakes that are sure to become a favorite!

Ingredients

  • 0.5 cup butter softened
  • oz cream cheese softened
  •  eggs 
  • 0.5 cup powdered lemonade mix 
  • tablespoons milk 
  • cups powdered sugar 
  • 1.3 cups water 
  • box cake mix yellow

Equipment

  • bowl
  • oven
  • hand mixer
  • toothpicks
  • muffin liners

Directions

  1. Heat oven to 350F.
  2. Place paper baking cup in each of 24 regular-size muffin cups.
  3. Pour water into large bowl.
  4. Add 1/2 cup lemonade drink mix; mix well.
  5. Add remaining cake ingredients; beat with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl as necessary until mixture is smooth. Divide batter evenly among muffin cups, filling each about 2/3 full.
  6. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes.
  7. Remove from pans to cooling racks; cool completely, about 30 minutes.
  8. Meanwhile, in medium bowl, beat all frosting ingredients except food color with electric mixer on medium speed until creamy. If necessary, add a little more milk until mixture is spreadable. For a yellow frosting, beat in a few drops yellow food color. Refrigerate until ready to frost cupcakes.
  9. Frost cooled cupcakes. Refrigerator until ready to serve. Store in refrigerator.

Nutrition Facts

Calories231kcal
Protein3.7%
Fat31.89%
Carbs64.41%

Properties

Glycemic Index
4.79
Glycemic Load
0.18
Inflammation Score
-2
Nutrition Score
3.0421739246534%

Nutrients percent of daily need

Calories:230.76kcal
11.54%
Fat:8.32g
12.79%
Saturated Fat:4.9g
30.6%
Carbohydrates:37.79g
12.6%
Net Carbohydrates:37.51g
13.64%
Sugar:28.76g
31.96%
Cholesterol:40.4mg
13.47%
Sodium:228.66mg
9.94%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.17g
4.35%
Phosphorus:90.99mg
9.1%
Calcium:62.57mg
6.26%
Vitamin B2:0.1mg
6.1%
Vitamin A:278.24IU
5.56%
Selenium:3.35µg
4.78%
Folate:18.5µg
4.62%
Magnesium:15.33mg
3.83%
Vitamin B1:0.06mg
3.74%
Iron:0.57mg
3.18%
Vitamin E:0.45mg
3.03%
Vitamin B3:0.52mg
2.61%
Vitamin B5:0.23mg
2.32%
Manganese:0.05mg
2.26%
Vitamin C:1.81mg
2.2%
Vitamin B12:0.11µg
1.82%
Vitamin B6:0.03mg
1.68%
Copper:0.03mg
1.31%
Zinc:0.2mg
1.3%
Potassium:41.11mg
1.17%
Vitamin K:1.18µg
1.12%
Fiber:0.28g
1.11%