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Lemonade Cupcakes with Lemonade Frosting


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Lemonade Cupcakes with Lemonade Frosting


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3 Ratings3 Ratings3 Ratings3 Ratings3 Ratings (3 Ratings)
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Lemonade Cupcakes with Lemonade Frosting


  • Ready Time : 0 min




  • 1/2 cup butter
  • 1 cup sugar
  • 2 large eggs
  • 1/3 cup plain yogurt
  • 1/3 cup lemonade syrup
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons lemonade syrup

Lemonade Frosting

  • 1/2 cup butter
  • 3-4 tablespoons lemonade syrup
  • 1 teaspoon freshly grated lemon peel
  • 2 cups confectioner’s sugar


Preheat the oven to 375 degrees. Lightly grease 10 muffin cups. In the bowl of an electric mixer combine the butter and sugar and beat at medium speed until fluffy and well combined. Add the eggs one at a time beating after each addition. Beat in the yogurt and 1/3 cup lemonade syrup. The mixture will look curdled. Combine the flour, baking powder and salt and mix together. Add the dry ingredients to the butter mixture. Beat to blend ingredients thoroughly to a smooth batter. Spoon the batter into the prepared muffin tin. Bake for about 18-20 minutes or until a cake tester inserted into the center comes out clean. Remove from the oven and brush the remaining 3 tablespoons lemonade syrup over the tops of the cupcakes. Let cool. Frost and serve.

Lemonade Frosting

Cream the butter in an electric mixer at medium speed. Add 3 tablespoons lemonade syrup and the lemon peel and beat them in. Gradually add the confectioner’s sugar and beat until the frosting is smooth and well blended. Add more lemonade syrup if needed for spreading consistency.

About Ronnie Fein


Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.




4 Responses to Lemonade Cupcakes with Lemonade Frosting

  1. avatar says: Mir

    Can you make these cupcakes pareve?

    • I have not made these pareve myself, but any acidic yogurt-like substance would work; for the frosting you can use Earth Balance Buttery Spread. It would taste different if you compared the two recipes side by side, but the lemon is so dominant I don’t think it would matter whether you made them dairy or pareve. Both should be delicious.

  2. avatar says: sarah

    What is lemonade syrup and is there an alternative if I can’t find it in England <

  3. avatar says: Mir

    What can you replace the yogurt with to make these non-dairy?

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