Vanilla Lemonade Cupcakes

With Memorial Day Weekend upon us, I was inspired to make something sweet to ring in Summer. I thought a Pink Lemonade cupcake would be perfect, but once I was in the kitchen, I opted instead for a Vanilla Lemonade concoction instead. Thus, the Vanilla Lemonade Cupcake- perfectly light, perfectly sweet and perfectly Summer.


Sip a glass of sweet tea, grab an Adirondack Chair, and bite into a perfect taste of Summer.

Vanilla Lemonade Cupcakes

2 3/4 cups of all purpose flour

1/4 tsp salt

1 1/4 tsp baking powder

2 sticks salted butter

2 cups granulated sugar
4 eggs
1/2 cup milk
1 tsp vanilla extract
1/2 cup pink lemonade juice
Lemon zest

Heat Oven to 350 degrees

Combine flour, salt and baking powder in bowl.

In another bowl, beat butter and sugar until combined and fluffy. Add eggs, beat well after each egg is added. Combine flour mixture into butter/sugar in 4 parts. Add in vanilla extract. Alternate adding flour and milk and pink lemonade juice. Beat until well combined. Add the zest of half a lemon (to taste). Beat batter together to combine with zest.

Line cupcake tin with liners and fill each cupcake 3/4 of the way full and cook for 20-22 minutes until done.

Frosting:

2 sticks of salted butter

6 cups of powdered sugar

1/2 cup of milk

1 tsp vanilla extract

Lemon Zest

Beat the sugar and butter together and combine milk and vanilla extract about 5 minutes until light and fluffy. Add in lemon zest and beat about 10 more seconds to combine. Frost the cupcakes once cooled.