Lemonade Cupcakes

In summer I always get a craving for thick, soft, light pink, lemonade cookies.  They're sweet and tart and refreshing all at once.  But instead of making the cookie I decided to experiment with the similar idea in a cupcake.  And it worked out great!  They'd also be great bridal or baby shower desserts.

I also experimented with using nut and candy cups to bake them in instead of cupcake liners in a pan.  I LOVE the candy cups! 

They come in mini and standard sizes and both work great.  They've got a wax coating on the inside so the cupcake doesn't  stick.  Although to get them out you either have to rip the paper or push up like a push pop from the bottom. Not difficult.  And you get the added bonus of not having to use or clean a cupcake pan!  Wonderful!  Available at Michaels.

I started with this recipe for Lemonade Layer Cake and adapted it.  See below for the recipe.

I experimented with creating a filling on some - and that was also really good!  I didn't keep track of the measurements but I've included the idea below.

CAKE:
1 1/3 c sugar
6 T unsalted butter, softened
1 T grated lemon rind
juice of 1/2 lemon
4 T thawed pink lemonade concentrate
2 t vanilla
2 large egg whites
2 large eggs
couple drops red food coloring
2 c all purpose flour
1 t baking powder
1/2 t salt
1/2 t baking soda
3/4 c buttermilk
1/2 c whole plain yogurt

*FILLING (OPTIONAL):
4 oz cream cheese softened
1/2 - 1 T thawed lemonade concentrate (add more or less as needed)

FROSTING:
2 T butter, softened
2 1/2 t grated lemon rind
2 t thawed lemonade concentrate
juice of 1/2 lemon
1/2 t vanilla
8 oz cream cheese
3-4 c powdered sugar
2 drops red food coloring

Preheat oven to 350.

Whisk flower, baking powder, salt, and baking soda together.  Set aside.

Beat the first 6 ingredients (sugar-vanilla) in a large bowl.  Add eggs one at a time.  Mix together the yogurt and buttermilk.  Alternately add the flour mixture and buttermilk mixture; beating after each addition.

Pour batter into the nut and party cups about 3/4 (just a touch past) full. *(Place a small scoop of filling in the center of the batter and gently press it down.) Place on a flat baking sheet and bake until they spring back and a toothpick comes out clean. (10-15 min depending on the size of cups.)
Cool completely.

Beat butter, lemon rind, lemonade, lemon juice, vanilla, and food coloring together.  Slowly add powdered sugar and beat till blended.  Put in a large ziploc bag and if the frosting is a little runny throw it in the fridge for 15-30min.  (Until it is stiff enough to pipe large swirls.)  Cut the corner off the bag and make a large swirl on the cupcake.  Refrigerate the ones you don't eat!

Let me know how they turn out!  And if you find some fun thing to add - send me the idea!