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Creamy Dreamy Lemonade Cupcakes

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  • Prep 20 min
  • Total 1 hr 30 min
  • Servings 24
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These creamy dreamy lemonade cupcakes brighten any summer afternoon party.
By Arlene Cummings
Updated Aug 8, 2011
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  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup butter, softened
  • 3 cups powdered sugar
  • 1/2 cup presweetened lemonade flavor drink mix
  • 3 tablespoons milk
  • 2 or 3 drops yellow food color, if desired


  • 1
    Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • 2
    Pour water into large bowl. Add 1/2 cup lemonade drink mix; mix well. Add remaining cake ingredients; beat with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl as necessary until mixture is smooth. Divide batter evenly among muffin cups, filling each about 2/3 full.
  • 3
    Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans to cooling racks; cool completely, about 30 minutes.
  • 4
    Meanwhile, in medium bowl, beat all frosting ingredients except food color with electric mixer on medium speed until creamy. If necessary, add a little more milk until mixture is spreadable. For a yellow frosting, beat in a few drops yellow food color. Refrigerate until ready to frost cupcakes.
  • 5
    Frost cooled cupcakes. Refrigerator until ready to serve. Store in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    For streaks of yellow in the white frosting, add a few drops food color to the side of a decorating bag. Fill with frosting and pipe onto cupcakes. This will give you a white and yellow streaked frosting.
  • tip 2
    For extra lemon flavor, add a sprinkle of grated fresh lemon peel on the top of each cupcake.
  • tip 3
    Fresh mint makes a nice garnish.


Nutrition Facts are not available for this recipe
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