I also changed up the frosting. I know I’m in the minority here, but I’m not a huge fan of buttercream – too rich for me. I’m a much bigger fan of cream cheese frosting. MUCH bigger fan. So I used the frosting recipe from the Margarita cupcakes, just switched it from lime juice and zest to lemon juice and zest. Problem solved. I was a little worried that the lemon flavor wouldn’t be quite right with the cream cheese frosting, but boy was I wrong. I could have licked that bowl clean…
Oh, and all the boys had no problem eating pink cupcakes. All of them were gone by the end of the night, several people consuming two or more cupcakes each. I won’t name any names… your secret is safe with me! :)
Raspberry Lemonade Cupcakes
inspired by Confections of a Foodie Bride
9oz frozen Raspberry Lemonade concentrate, thawed
1 box yellow cake mix (yep, I’m still not above using a cake mix)
3 egg whites
2 tbsp canola oil
Lemon Cream Cheese Frosting (recipe below)
Preheat oven to 350. Line 2 muffin tins with paper liners.
In a large bowl, combine cake mix, egg whites, oil, and lemonade concentrate. Mix on low speed for 30 seconds, then beat on medium speed for 2 minutes.
Fill each muffin cup 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean. Remove pan from oven and let cool for 5 minutes. Remove cupcakes from pan and cool completely on a baking rack.
Lemon Cream Cheese Icing
8 oz cream cheese, softened to room temp
1 stick unsalted butter, softened to room temp
2 tbsp lemon juice
1 tsp lemon zest
4 cups powdered sugar
3-4 drops red food coloring
Beat cream cheese and butter on medium high speed until smooth and fluffy, about 3 minutes. Add lemon juice and zest and beat until combined. Add powdered sugar 1 cup at a time, beating on low speed until incorporated. Add food coloring and beat on medium speed until icing is smooth. Pipe or spread onto cooled cupcakes. Top with sprinkles and/or lemon wedges.