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A cupcake made with the lemonade cupcake recipe topped with vibrant raspberry frosting, garnished with a fresh raspberry, and a bite taken out of it showing the moist texture.

Lemonade Cupcakes

Light and citrusy, these Lemonade Cupcakes are a perfect balance of tangy and sweet flavors. Made with frozen lemonade concentrate and simple ingredients, they deliver a zesty burst of summer in every bite. These easy-to-make cupcakes are ideal for any occasion—from backyard barbecues to bridal showers.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 24
Course: Cakes, Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 6-oz. can frozen lemonade concentrate, thawed
  • 1 3-oz. pkg. cream cheese
  • 3 lg. eggs
  • 1 pkg. white cake mix
  • 1 8-oz. sour cream

Equipment

  • Muffin Tin
  • Cupcake Liners

Method
 

  1. Combine frozen lemonade concentrate juice (set remainder aside for later use), cake mix, sour cream, cream cheese, and eggs.
  2. Beat at low speed with a mixer until moistened. Beat on high speed for 3 minutes, stopping to scrape sides.
  3. Spoon batter into 30 paper-lined muffins, filling each ¾ full.
  4. Bake at 350° for 22 minutes or until a wooden toothpick comes out clean.
  5. Cool for 5 minutes, then remove the cupcakes and let them cool.
  6. Once the cupcakes have cooled completely, frost with your favorite frosting. I love using Raspberry Buttercream Frosting for these—it’s a deliciously sweet and fruity match for the lemonade cupcakes. (Find the Raspberry Buttercream Frosting recipe on the blog!)