The Fresh Market got me. Last Wednesday, my day off, I was scanning my news feed on Facebook and came across a post from The Fresh Market about Pink Lemonade Cupcakes. I love to cook on my days off and I love lemonade. Needless to say, I was sold.
So I cruised on over to Fresh Market (fortunately, I live 5 minutes from one) and picked up a box of their Pink Lemonade Cupcake mix. Since the actual cupcake itself came from a box, I can’t take credit for that part of this delectable treat but I did make the frosting from scratch!
The box suggested a Lemon Cream Cheese Frosting, so I decided to whip up my own version of it. Michelle has a great recipe for cream cheese frosting that I doctored up with lemon juice and yellow food coloring.
These cupcakes are not only tasty and half-organic, but colorful and perfect for your next sunny day picnic or brunch.
WHAT YOU NEED:
– 1 box of TFM All-Natural Pink Lemonade Cupcake Mix
– 1 4 oz. stick of Butter, softened
– 3 Eggs
– 1/2 cup of Milk
For the Frosting:
– 1 8 oz. package of Cream Cheese, softened
– 2 cups of Confectioners Sugar
– 2 oz. of Butter (1/2 stick), softened
– 1 tsp Vanilla Extract
– Lemon Juice (from 1/2 a lemon)
– Yellow Food Coloring (optional)
– Pink Sprinkles (optional)
Gather ingredients for cupcakes and prepare according to box.
Put cupcake liners in cupcake pans and preheat oven to 350 degrees. (Makes about 12-15 cupcakes.)
Add eggs to stand mixer.
Then add butter to stand mixer.
Mix together for a minute, mixture will be lumpy.
Add cupcake mix and milk to stand mixer. Alternate adding each and mix batter until it’s smooth.
Spoon batter into cupcake liners.
Place cupcake pans in oven and cook for 18-20 minutes, making sure to fully cook. (You can test them to see it they’re done by placing a toothpick in the center. If batter doesn’t stick to the toothpick, the cupcakes are ready.)
Remove from oven and place on cooling rack.
After cupcakes are completely cooled off, frost and decorate. (See frosting directions below.)
Gather ingredients for frosting.
Place butter in stand mixer.
Then add cream cheese to stand mixer.
Mix together until fully incorporated and smooth.
Add vanilla extract to mixture, mix in well.
Slowly add in confectioners sugar and mix until smooth.
Squeeze in the juice of half a lemon and combine.
Mix in a few drops of yellow food coloring. (Mix in food coloring until you reach desired color. I went for a light yellow color.)
Frost cupcakes and add sprinkles, if desired. Then devour!
I know Pink Lemonade Cupcakes may sound a little strange but they we’re absolutely delectable. The pairing of zesty lemon and cream cheese frosting gave the cupcakes a nice sweet and sour taste.
Next time I make them (which will be very soon because I’m addicted now), I’m going to sprinkle them with lemon zest to give them an extra kick of flavor.
If you love lemonade like I do, I highly recommend these. It will remind you of sipping lemonade in the summertime, only in cake form.
When life gives you lemons, make cupcakes :)