Lemonade Cupcake Recipe

Winter months can be rough – sometimes we need a taste of summer! We love lemonade all year, and fresh lemons – there really isn’t anything better… So of course I had to make lemonade cupcakes. They smell divine and taste even better. They’re moist and delicious, no one would ever know they’re gluten free!

Ingredients:

• 1 cup White Rice Flour*
• 1/2 cups Tapioca Starch*
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 1/2 stick butter -room temperature
• 2 oz cream cheese
• 1 cup Sugar
• 3 large eggs
• 1 tbsp prepared lemonade
• 1/2 cup Buttermilk
• Juice from 1 lemon
• zest of one lemon

*You can use 1 1/2 cups all purpose flour if you don’t have to be gluten free!

Directions:

1. Preheat your oven to 325 degrees.
2. In your mixer beat together your butter and cream cheese. Add your sugar and beat until fluffy.
3. Add your eggs, one at a time and mixing in completely after each egg. Slowly add in your lemonade.
4. In a large bowl whisk together your white rice flour, tapioca starch, baking powder and salt.
5. Slowly add in your dry ingredients 1/3 at a time, alternating between the dry and your buttermilk.
6. Zest your lemon over the bowl and squeeze in the juice from the same lemon. Mix for 1-2 minutes until completely mixed.
7. Bake for 20-23 minutes until toothpick comes out clean.
8. Cool on wire rack about 30 minutes before frosting.

Lemonade Buttercream Frosting:

• 1/2 Stick Butter – room temperature
• 6 oz Cream Cheese – room temperature
• 4 cups Powdered Sugar
• 2 tbs Lemonade

Combine all ingredients in your mixer. Mix until smooth. If your frosting is too loose add more powdered sugar!

This recipe is part of the Food Challenge with two other bloggers. You can check out the recipes below for this challenge! Each month we’ll be doing another challenge – let us know if you try any of the recipes!