I have a special place in my heart for lemon cake, and I am on a never-ending quest for the perfect lemon cupcake recipe. This might not be “it,” but it turned out pretty well. After all the pain in the butt of making Ida Garten’s coconut cupcakes I turned to Cupcakes: From the Cake Mix Doctor for something simple. It doesn’t get much more simple than lemonade concentrate, angel food cake mix and water, does it?
This recipe makes 24 cupcakes, and more than enough lemonade cream cheese frosting for all of them.
For the cupcakes you will need:
- 1 package angel food cake mix
- 1/2 cup thawed lemon aid concentrate
- 3/4 cup water
Preheat your oven to 350 and line pans with paper liners. Mix all of the ingredients in a bowl until thick and well combined. Scoop into pans, filling abut 3/4 full and bake 22-24 minutes or until golden. Allow cakes to cool in pans on wire racks for 5 minutes before removing them and cooling completely on rack.
For the frosting you will need:
- 8 oz. cream cheese (room temperature)
- 1 stick butter (room temperature)
- 3 cups sifted confectioner’s sugar
- 3 Tbs thawed lemonade concentrate
- 1 tsp grated lemon zest
Blend butter and cream cheese until fluffy. Add sugar, lemonade concentrate and zest. Blend on low until sugar is incorporated and then increase speed to medium and beat until light and fluffy.
I topped my cupcake with one Lemonhead candy each. These cupcakes are so light they’re hardly there. Nice for the summer, but still not the dreamy lemon cake I was shooting for.