Lemonade Crumble Cupcakes and Strawberry-Lemonade Cupcakes

Written by on in Dessert, Uncategorized

A choose-your-own dessert recipe. Use the same base, but change up before they go in the oven to please everyone.

It’s Girl Scout cookie season. Please support your local sellers. To find Girl Scout cookie sellers, go to: https://www.girlscouts.org/en/cookies/all-about-cookies/How-to-Buy.html.

Lemonades are the ABC Cookie Bakers’ lemony cookie. Delicious on their own, my daughters were so excited after Cookie University, that they wanted to spruce up the cookies. So we got to baking! The girls enjoyed experimenting with the toppings and then, of course, eating them!

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Lemonade Crumble Cupcakes and Strawberry-Lemonade Cupcakes

Recipe by The Cooking LawyerCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

12

servings
Prep time

30

minutes
Cooking time

20

minutes
Total time

50

minutes

Ingredients

  • 8 Lemonade cookies (manufactured by ABC Cookies sold exclusively by the Girl Scouts)

  • 1 box sugar-free yellow cake mix

  • 1 cup non-fat Greek yogurt

  • 1 cup water

  • 1 TBS lemon extract – see note

  • 3 eggs

  • For cookie crumble cupcakes, 2-4 more Lemonade cookies

  • Frosting ingredients for Strawberry Lemonade Cupcakes

  • 1 container vanilla frosting

  • 4 TBS low sugar strawberry jelly

Directions

  • Preheat oven to 350 degrees.
  • In food processor or Ninja blender, crush the Lemonade cookies.
  • In large bowl combine, cake mix, cookie crumbs, yogurt, water, and eggs. You can use a mixer or 50 strokes by hand.
  • Spray cookie tins with non-stick cooking spray. For mini-cupcakes, add 1 cookie scoop of cake mix. For regular-size cupcakes, add 2 cookie scoops of cake mix.
  • FOR cookie crumble cupcakes, use 2 Lemonade cookies for one-third of the mix. Crumble the cookies with your fingers so that you have crumb-size pieces. Sprinkle 1 tsp or so of cookie crumble onto uncooked cupcakes.
  • Bake cupcakes for 18-20 minutes for regular size cupcakes or 10-12 minutes for mini cupcakes, until toothpick comes out clean.
  • While cupcakes are baking, add frosting to a bowl. If you would like the jelly to swirl, add a few squirts of the jelly to the frosting bowl. Then swirl jelly with a spatula. OR for an even pink frosting, complete mix the jelly into the frosting.
  • Allow cupcakes to cool for half hour, then frost any cupcakes without the crumble.

Notes

  • I like to cut out the extra sugar by using a sugar-free box cake mix. Feel free to use a regular cake mix.
  • If you do not have the lemon extract, substitute 3/4 cup of lemon juice, but then adjust the amount of water to 1/4 cup.

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