Frosted Pink Lemonade Cupcakes Recipe

Name: Frosted Pink Lemonade Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes:; 1 (18.25 ounce) package white cake mix; 3/4 cup frozen lemonade pink concentrate, thawed; 4 egg whites; 1/2 cup water; 1/3 cup vegetable oil; Icing:; 3 cups confectioners' sugar; 1/2 cup unsalted butter, at room temperature; 2 tablespoons frozen lemonade pink concentrate, thawed; 1 pinch salt; 1 dash red food coloring, or desired amount

Servings: persons

Cupcakes:
1 (18.25 ounce) package white cake mix
3/4 cup frozen lemonade pink concentrate, thawed
4 egg whites
1/2 cup water
1/3 cup vegetable oil
Icing:
3 cups confectioners' sugar
1/2 cup unsalted butter, at room temperature
2 tablespoons frozen lemonade pink concentrate, thawed
1 pinch salt
1 dash red food coloring, or desired amount

1
Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper cupcake liners.
2
Beat cake mix, 3/4 cup lemonade concentrate, egg whites, water, and vegetable oil together in a bowl with an electric mixer at low speed for about 30 seconds. Increase speed to medium and continue beating until you have a smooth batter, about 1 minute more. Spoon batter into liners to about 2/3-full.
3
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
4
Beat confectioners' sugar, butter, 2 tablespoons lemonade concentrate, salt, and red food coloring in a bowl with a mixer until smooth and even in color; spread over cooled cupcakes.

1119

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Cupcakes:, 1 (18.25 ounce) package white cake mix, 3/4 cup frozen lemonade pink concentrate, thawed, 4 egg whites, and more.

Yes, Frosted Pink Lemonade Cupcakes falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Frosted Pink Lemonade Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions