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5 Creative Cupcakes to Try This Summer

Whether you are celebrating the warm summer sun and need a refreshing treat or you would like to surprise your dad for Father’s Day, here are five cupcake recipes that will have you and your family salivating this summer season.

Coconut Cream Cupcakes 

Coconut Cream Cupcakes

Cupcakes:

- 1 box white cake mix
- 4 egg whites
- 1/3 cup oil
- 1 cup coconut milk
- 1/2 cup sour cream
- 1 1/2 teaspoons coconut extract
- 1 1/2 teaspoons vanilla extract

Coconut Cream:

- 1/2 cup butter, softened
- 1 (8 oz.) package cream cheese, softened
- 1 1/2 teaspoons coconut extract
- 4–5 cups powdered sugar
- Coconut flakes for decoration

Preheat oven to 350° F and line pans with cupcake liners. Sift cake mix into small bowl; set aside. In large bowl, gently whisk egg whites, oil, coconut milk, sour cream, coconut extract, and vanilla  extract. Add cake mix; stir until well combined. Fill cupcake liners ¾ full and bake for 17–22 minutes or until knife inserted near center comes out clean. small bowl; set aside. In large bowl, gently whisk egg whites, oil, coconut milk, sour cream, coconut extract, and vanilla  extract. Add cake mix; stir until well combined. Fill cupcake liners ¾ full and bake for 17–22 minutes or until knife inserted near center comes out clean. 

For Cream: Beat butter and cream cheese for 2 minutes. Add coconut extract. Slowly add powdered sugar until coconut cream is desired consistency. Pipe onto cooled cupcakes and immediately roll in coconut flakes. Makes 24 cupcakes.

Pink Lemonade Cupcakes

Pink Lemonade Cupcakes

Cupcakes:

- 1 box white or lemon cake mix
- 4 egg whites
- 1/3 cup oil
- 3/4 cup milk
- 1/3 cup plain yogurt
- 1/4 cup lemon juice
- 2 tablespoons lemon zest

Strawberry Buttercream:

- 1 cup butter, softened
- 1 teaspoon vanilla extract
- 4–5 cups powdered sugar
- 2–4 tablespoons strawberry puree (fresh strawberries that have been processed in a blender to soup-like consistency)
- Straws for decoration

Preheat oven to 350° F and line pans with cupcake liners. Sift cake mix into small bowl; set aside. In large bowl, combine egg whites, oil, milk, yogurt, lemon juice, and lemon zest until smooth. Add cake mix; stir to combine well. Fill cupcake liners ¾ full and bake for 17–22 minutes or until knife inserted near center comes out clean. 

For Buttercream: Beat butter for 2 minutes. Add vanilla extract. Slowly add powdered sugar until buttercream consistency is slightly thicker than desired. Slowly stir in strawberry puree. Add only as much puree as needed to get the right consistency. If buttercream becomes too thin, add more powdered sugar. Pipe buttercream onto cooled cupcakes and decorate with straws. Makes 24  cupcakes.