Lemonade Cupcakes #CookoutWeek

I love lemon-flavored desserts during the summer. There’s just something about lemons and other citrus fruit that screams YAY SUMMERTIME to me.

When I was thinking about doing a lemonade cupcake recipe for #CookoutWeek, I originally was considering raspberry lemonade or strawberry lemonade or some other fancy flavor. But you know what? My favorite thing is a tall glass of plain ol’ lemonade. So maybe these cupcakes are a little on the plain side… but I love them!

This recipe uses butter-flavored coconut oil from our #CookoutWeek sponsor Barlean’s. This is one of my favorite baking products, because it has all the benefits of coconut oil without a strong coconut flavor. It tastes like movie popcorn butter, which I love. I’m not a huge fan of coconut, so this product is perfect for me.

The cakes for this recipe are super lemon-y, so if you can choose whether or not to put lemon in the frosting. Personally, I prefer a vanilla frosting, but if you want to amp up the lemon flavor even more, just substitute the vanilla with lemon flavoring (lemon extract or lemon emulsion).

Thank you again to Barlean’s for providing the coconut oil for this #CookoutWeek recipe. Scroll down to find even more delicious summer recipes from our #CookoutWeek bloggers!

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Lemonade Cupcakes

A deep lemon cake topped with a rich, sweet "un-butter-cream" frosting made with butter flavored coconut oil/

Ingredients

Cake

  • 1 1/5 cup flour
  • 1/4 cup cornstarch
  • 2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup coconut oil We used Barlean's butter-flavored coconut oil
  • 1 cup sugar
  • 4 eggs
  • 2 teaspoons lemon emulsion
  • 3/4 cup buttermilk

Frosting

  • 1/2 cup coconut oil We used Barlean's butter-flavored coconut oil
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 1-2 tablespoons milk

Instructions

  1. Sift together the flour, cornstarch, baking powder, and salt. Set aside.

  2. Cream the coconut oil and sugar. Add in the eggs and lemon emulsion.

  3. Slowly alternate adding the mixture of dry ingredients and buttermilk until it is all combined.

  4. Line a cupcake tin and fill 3/4 full with the batter. Bake at 350 degrees for 20 minutes or until a toothpick comes out clean when inserted. Cool on a baking rack.

  5. Use an electric mixer to combine the frosting ingredients. If the mixture is too thick, add more milk. Once the cakes are chilled, frost and decorate as desired.


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Allison is one of the co-founders here at The PinterTest Kitchen. She also works as a content marketing consultant and freelance writer - find out more at AllisonBoyer.com.

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