Here's what I do:
Cupcakes:
1 stick of butter, softened
3/4 cups sugar
1/2 tablespoon lemon zest
1/3 cup frozen lemonade concentrate, thawed (do not dilute)
2 tablespoons lemon juice
1 egg
1 teaspoon vanilla
1/4 cup sour cream
1/4 cup milk
1½ cup cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Frosting:
4 ounces cream cheese, softened
1 tablespoon butter, softened
1½ teaspoon lemon zest
6 teaspoons frozen lemonade concentrate (do not dilute)
4 cups confectioner’s sugar
4 teaspoons lemon juice
Oven 350, line a 12 muffin/cupcake pan with cupcake papers.
In small bowl combine flour, baking powder and baking soda. Mix and set aside. In a mixer set on med-high cream the butter and sugar. Mix for two minutes. Turn mixer down and add lemon zest, egg and vanilla. Mix to combine and then add the lemonade and the lemon juice. Mix to combine. Batter may appear a little lumpy. It is all good. Now add in the sour cream and mix well. Turn mixer to low and alternate adding flour mixture and milk ending with flour. Fill cupcake paper 2/3 full with batter. The cupcake does not rise real high. Bake for 14 minutes and then test with a toothpick. If not ready bake another two minutes and then test again. Once the cupcakes are done take out of the oven and set aside to cool. Remove from the pan and frost.
Frosting:
In mixer cream butter and cream cheese together. Add lemon zest, lemonade concentrate and lemon juice. Mix together and then turn mixer down and add powdered sugar 1 cup at a time. Using all 4 cups will give you a firmer frosting that is easier to pipe. You can use less if it is to your liking. Also you may use less lemon juice if you prefer it less tart. You might start with half the lemon juice and taste along the way. I like this recipe as listed but you could certainly make small changes to suit your personal taste.
My entire family enjoyed these. They are delish.
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