with Lemonade Cream Cheese Frosting
Spring! Sun!! Lemonade!!!
We had one of those “teaser” days in Oregon last week when the sun warms us up just enough that we think the rainy, grey days are gone. Sure enough, out came the kids with the lemonade stands. So cute. Hope they got it all back in the garage before the downpour!
But even if the sun isn’t shining, you can bring that Spring zip into your dessert with Angel Cupcakes with Lemonade Cream Cheese Frosting. These would also make a darling Easter dessert with just a little food coloring magic. Imagine them frosted in light pink, Robin’s egg blue and daffodil yellow.
Angel Cupcakes with Lemonade Cream Cheese Frosting is a fabulous recipe developed by Anne Byrn the “Cake Doctor.” She has the BEST recipes. Angel Cupcakes with Lemonade Cream Cheese Frosting are featured in Cupcakes!: From the Cake Mix Doctor. If you don’t have it, you should.
If you are looking for more dessert ideas, come visit my dessert page or just go straight to Fresh Strawberry Cake. The strawberries are looking better and tasting pretty sweet at the market.
Ingredients for Angel Food Cupcakes
- 24 paper cupcake liners
- 1 package angel food cake mix (I used Better Crocker)
- 3/4 cup water
- 1/2 cup frozen pink lemonade concentrate, thawed
Ingredients for Lemon Cream Cheese Frosting
- 8oz cream cheese, softened
- 8 Tbsp unsalted butter, softened
- 3 cups powdered sugar
- 3 Tbsp pink lemonade concentrate, thawed
- Zest of one lemon
Method for Angel Food CupcakesStep 1: Preheat oven to 350 F.
Step 2: Line two standard cupcake pans with the paper liners.
Step 3: In a large mixing bowl, pour in angel food cake mix, then water, then lemonade concentrate.Mix a little by hand first. That mix will explode on you! Then mix on low for one minute. Stop the mixer, scrape down the sides and mix for 2 minutes more.
Step 4: Use a big serving spoon and another smaller spoon to scoop and scrape batter evenly into the cupcake pans. The batter is super sticky…almost like marshmallow cream.
Step 5: Bake cupcakes for 20-22 minutes. They should be lightly golden and if you press your finger in the middle, the cupcake will spring back up.
Step 6: Allow the cupcakes to cool in the pan for 5 minutes on a rack. Then remove them from the pan and cool for another 20 minutes before frosting.
Step 7: Store the frosted cupcakes in the refrigerator to keep them moist and creamy.Method for Lemon Cream Cheese FrostingStep 1: In a large mixing bowl, blend butter and cream cheese on low speed.
Step 2: Slowly add and blend in powdered sugar, lemonade concentrate and lemon zest. All ingredients should be thoroughly combined and frosting thick but spreadable. If it’s too thick, add a little more lemonade concentrate. If it’s a little too runny, add more powdered sugar.
