Lynchburg Lemonade Cupcakes
Lynchburg Lemonade Cupcakes! These tart lemon cupcakes are based on the cocktail, and get a little bit of a kick from Jack Daniel’s Whiskey.
Servings: 24 Cupcakes
Calories: 177kcal
Equipment
- Muffin Tin
- Cupcake Liners
Ingredients
- Cupcakes
- 2 cups cake flour
- 1 ½ cups granulated sugar
- 4 teaspoon baking powder
- 1 teaspoon salt
- 1 3.5 ounce package instant vanilla pudding mix
- 4 eggs
- ½ cup sprite
- ¼ cup Jack Daniel’s
- ¼ cup Sweet and Sour mix
- 2 tablespoon triple sec
- Zest of 1 lemon
- 1 cup butter melted
- drop or two of yellow food coloring optional
- 1 batch batch Swiss Meringue buttercream
- Splash of Jack Daniel’s
- Juice and zest of 1 lemon
Instructions
- Preheat oven to 350 degrees F. Line 2 regular muffin tins with cupcake liners.
- In bowl of stand mixer, stir together dry ingredients.
- Add eggs to dry ingredients, beat until mixture is completely incorporated and smooth.
- With mixer running on low speed, slowly add sprite, Jack Daniel’s, Sweet and Sour mix, Triple Sec, and lemon zest. Turn speed up a little, mix until well incorporated and smooth.
- Carefully add melted butter, and food coloring if you are using it. Continue running the mixer until the butter is completely incorporated, scraping down the sides of the bowl after a minute or so. Batter should be very smooth.
- Pour into prepared cupcake pans – I like to use an icecream or cookie scoop.
- Bake until fully golden and tester comes out clean and cake springs back – about 20 minutes. Cool completely before frosting.
Frosting
- Prepare Swiss Meringue Buttercream, adding Jack Daniel’s, lemon juice, and zest AFTER the butter has been beat in, and the buttercream has ‘come together’. Continue beating till smooth.
Nutrition
Calories: 177kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 257mg | Potassium: 23mg | Fiber: 1g | Sugar: 13g | Vitamin A: 276IU | Calcium: 53mg | Iron: 1mg
