Today I am back to bring you this unforgettable recipe. I’m always in the kitchen baking up cupcakes like raspberry cupcakes with little teddy grahams. Today I have a great lemonade frosting for you along with a few ways to make it work for your kitchen. Here I’m giving you on Lemonade flavor instead; you can use other flavors as well strawberry, chocolate, cheery, vanilla, and blueberry. Use the flavor which you desire.
1 box Betty Crocker Super Moist lemon cake mix
¾ cup water
½ cup vegetable oil
¼ cup fresh lemon juice
¼ cup presweetened lemonade flavor drink mix
3 tablespoons water
½ cup butter, softened
2 tablespoons whipping cream
1 box (16 oz) powdered sugar
2 drops yellow food color
Lemon slice gummy candies
24 small drinking straws
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
- In small bowl, stir lemonade mix and 3 tablespoons water until mix is dissolved. In large bowl, beat butter, whipping cream and lemonade mixture with electric mixer on medium speed 2 minutes or until creamy. On low speed, gradually beat in powdered sugar and food color until blended. Frost cupcakes. Garnish with gummy candies and straws.