• Preheat the oven to 350 degrees F. Add cupcake liners to cupcake pan(s).
• In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt for 30 seconds and set aside.
• In another bowl, combine the sour cream, vegetable oil, ½ cup concentrated lemonade (thawed), lemon extract, and lemon zest. Set aside.
• In the bowl of your mixer, add the softened butter and mix at medium speed until smooth.
• Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy.
• Add the room temperature eggs one at a time, mixing until the yellow of the yolk disappears. If using Yellow Coloring Gel, you can add it now or any time during the mixing process.
• With the mixer on low speed, alternately add the flour mixture and the lemonade mixture, beginning and ending with the flour mixture (We did 3 additions of the dry mixture, 2 additions of wet). Slightly increase the mixer speed just until combined.
• Scoop about ¼ cup bake batter into each cupcake liner (in the cupcake pans)
• Bake at 350 degrees for 14-16 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. We like to remove cupcakes immediately from the pans to prevent over-baking. Baking times can vary depending on pan & oven- check at 14 minutes to be on the safe side, but it may take a few minutes more.
• This recipe makes approximately 7 cups of batter-- approximately 28-30 cupcakes.

For the Lemon Cream Cheese Frosting

• Mix the softened butter on low to medium speed until softened and smooth.
• Add the softened cream cheese to the butter, mixing at low to medium speed until smooth and well combined.
• Add the lemon flavoring and/or lemonade concentrate. Gradually add the powdered sugar, mixing on low speed until blended. Add coloring gel if you are tinting the frosting.
• Continue to mix on low to medium speed until well combined and smooth.
• Store in the refrigerator. If making the frosting in advance, allow to sit on the kitchen counter until it comes closer to room temperature. You may need to remix.

Assembly

• Once the cupcakes have cooled, decorate however you like! You can use an offset spatula to apply the frosting or you can pipe the frosting onto the cupcakes using your piping tips of choice. We used a star tip 21.

Refrigeration

• Because of the cream cheese frosting, these lemonade cupcakes need to be refrigerated in an airtight container or under a cake dome. However, for the very best flavor and texture, it is important to remove the cupcakes from the refrigerator a couple of hours before serving. This will allow plenty of time for the cupcakes to warm and soften.