Tuesday, March 13, 2012

Savannah Smiles (Aka Lemon Cookie) Cupcakes

My last Girl Scout Cookie cupcake!    Since I was making them as part of a 100 cupcake endeavor, and I had never made them or something like them before (which I know goes against all my cupcake rules!) I really tried to make them as simple as possible.  Therefore I did use a boxed cake mix recipe as a base.  I know, I know... what was I thinking???  I'll tell you--- I wanted to do something easy!!  

Anyway, what I liked about the recipe is that it wasn't simply boxed cake with lemonade.  There were some additional ingredients that made me think "maybe it will be better than a regular boxed cupcake".    The flavor was good and it got my "lemon" point across.  But the texture was definitely that of a boxed cake mix.  Which is fine... it just felt "light".   I guess I'm used to the density of "real" cupcakes, so it threw me off.  But the flavor was good so I really can't complain.   And unless I put a big sign on it, I doubt that anyone would know the difference.  But I did, so it bugged me!

I did love the cream cheese icing.  Its definitely one of my favorite recipes and it was nice to see it complement another cupcake.      I decorated them with lemon head candies.  When I bought them, I didn't realize they were hard.  I wish I had gotten something that was a little chewier since I know it must have been tough to bite through those.    Oh well. 

Overall, I was pleased with the way these came out and if I am ever in the market for an easy  lemon cake again, I would definitely make these.
I think they are kinda cute!


Savannah Smiles (Lemon) Cupcakes
Makes 30
  • 1 6oz can of frozen lemonade concentrate, thawed
  • 1 box of white cake mix
  • 1 8oz carton of sour cream
  • 3 oz of cream cheese
  • 3 large eggs
  1. Preheat the oven to 350 degrees.   Line cupcake pan with paper liners. 
  2. Remove 2 Tbsp of the lemonade concentrate and set aside.   
  3. Mix the rest of the lemonade concentrate with the rest of the ingredients in the bowl of a stand mixer.  
  4. Beat on low until moistened and all ingredients are combined
  5. Beat on high for an additional 3 minutes or until there are no more lumps
  6. Spoon the batter into prepared pans.  Bake for 20 minutes.
  7. Allow to completely cool before icing
Cream Cheese Icing
  • 8 oz cream cheese, room temperature
  • 1 stick unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 6-8 cups powdered sugar
  • 1/2 tbsp milk (or more to desired consistency)
  1. Beat cream cheese and butter on high until combined
  2. Add in vanilla extract
  3. Add in powdered sugar one cup at a time.  You may taste as you go and adjust the powdered sugar as needed (remember you're making them to go with lemon cupcakes!)
  4. Add in milk to get to desired consistency
  5. Pipe or spread onto cupcakes and garnish with lemon candies.
 Cupcake recipe adapted from All Recipes
Icing adapted from The Neelys

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