You know what they say, “when life gives you lemons, make cupcakes!” Okay..maybe I have that quote a little off. But I think cupcakes are better than lemonade. And nothing screams “summer is around the corner” like a sunshine colored cupcake, right?
Yesterday was my perfect kind of day. The kind where you’re so busy balancing every aspect of your life, getting things done, and enjoying it all so much that when the day is over you’re totally exhausted. And happy. And proud of yourself for being so productive. My day started with waking up with Josh at 6:30 to take blog photos (we’ve been behind lately). Then an iced coffee jolt (which is clearly still working, considering the amount of detail I’m going into here). Then I wrote a paper for school (oh, did I fail to mention I had to write a paper still. Ugh. I did.). Then these lemon cherry cupcakes. Cleaned the apartment. And met Josh at Bloomingdales to start on our wedding registry.
So, although I’m starting to count calories for our wedding day, I think a bit of sunshine from the kitchen is a well deserved treat. And they’re delicious. And I’d be remiss if I didn’t. (Excuses, excuses!)
1/2 box of vanilla cake mix | 1/2 tablespoon of lemon zest | 1/4 cup of softened butter | 1/2 tablespoon lemon juice | 1.5 eggs | 1/4 water
2 cups powdered sugar | 1/4 cup soften butter | 1/4 squeezed lemon | 12 rainer cherries (optional)
1. Heat oven to 350°F. Place paper baking cups into 12 muffin tin; set aside.
2. Combine all cupcake ingredients in a large bowl and beat on low until mixture is moist. Increase speed to medium and beat until well mixed.
3. Fill each prepared muffin cup 2/3 full. Bake 18-22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.
4. Combine all frosting ingredients in large bowl and eat on low speed until moistened. Increase speed to medium and then beat until mixture is creamy. Finally, frost cupcakes and garnish each with a cherry, if desired.