Pink Lemonade Cupcakes Recipe

Name: Pink Lemonade Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CUPCAKES; 1 cup all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1 pinch salt; 1/2 cup granulated sugar; 1/4 cup canola oil; 2 egg whites; 1/3 cup frozen pink lemonade concentrate, thawed; 1/4 cup buttermilk; 3 drops red food coloring; FROSTING; 1 1/2 cups icing sugar, sifted to remove lumps (or more as needed); 1/2 cup unsalted butter, room temp; 1 pinch salt; 1/4 cup whipping cream; 2 teaspoons frozen pink lemonade concentrate, thawed; 1 teaspoon lemon extract; 3 drops red food coloring

Servings: persons

CUPCAKES
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 pinch salt
1/2 cup granulated sugar
1/4 cup canola oil
2 egg whites
1/3 cup frozen pink lemonade concentrate, thawed
1/4 cup buttermilk
3 drops red food coloring
FROSTING
1 1/2 cups icing sugar, sifted to remove lumps (or more as needed)
1/2 cup unsalted butter, room temp
1 pinch salt
1/4 cup whipping cream
2 teaspoons frozen pink lemonade concentrate, thawed
1 teaspoon lemon extract
3 drops red food coloring

1
Pre heat oven to 350u00b0F.
2
In a small bowl, mix together flour, baking powder, baking soda and salt.
3
In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate until smooth.
4
Alternately beat in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating just until smooth.
5
Add enough food colouring to turn batter light pink.
6
Scoop batter into paper lined muffin pans.
7
Bake for 20-25 minutes or until tops of cupcakes spring back when lightly touched.
8
Let cool in pan on rack for 10 minutes.
9
Remove cupcakes from pan and let cool completely on rack.
10
To make the frosting: In a bowl, using and electric mixer on low speed, beat together sugar, butter and salt until creamy.
11
Increase speed to high and beat until light and fluffy.
12
Add lemonade concentrate, lemon extract, beat 1 minute.
13
Add cream, beat until frosting is smooth and fluffy. If you would like stiffer or sweeter frosting you can add more sugar at this stage 1/4 cup at a time until desired consistency is reached.
14
Pipe or spoon frosting onto completely cooled cupcakes.

948

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: CUPCAKES, 1 cup all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and more.

Yes, 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.

Pink Lemonade Cupcakes

How did you like this recipe?

Frequently Asked Questions