Lynchburg Lemonade Cupcakes

As promised, here is much more “guy friendly” cupcake recipe – a great counterpart to our Pink Grapefruit Daiquiri Cakes!.

Lynchburg Lemonade Cupcakes


Dry Ingredients:
2 cups cake flour
1 1/2 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1 (3.5 ounce) package instant vanilla pudding mix

Wet Ingredients:
4 eggs
1/2 cup sprite
1/4 cup Jack Daniel’s
1/4 cup Sweet and Sour mix
2 tbsp triple sec
Zest of 1 lemon
1 cup butter, melted
drop or two of yellow food coloring (optional)


1 recipe Swiss Meringue Buttercream
1 batch of SMBC
Splash of Jack Daniel’s
Juice and zest of 1 lemon

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.

Makes about 2 dozen.

Frosting instructions

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.

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