Pink Lemonade Cupcakes Recipe

Name: Pink Lemonade Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pink Lemonade Cupcakes; 2.5 cups flour; 1 tablespoon lemon zest; 1.5 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 3/4 cup butter, softened; 2 cups sugar; 3 eggs; 2 teaspoons vanilla extract; 1/2 cup pink lemonade concentrate; 1 cup buttermilk; Pink Lemonade Frosting; 1 (8oz) package cream cheese; 1/2 cup butter, room temperature; 2 tablespoons frozen pink lemonade concentrate; 5 cups icing sugar; dab of pink food colouring, to desired colour

Servings: persons

Pink Lemonade Cupcakes
2.5 cups flour
1 tablespoon lemon zest
1.5 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup butter, softened
2 cups sugar
3 eggs
2 teaspoons vanilla extract
1/2 cup pink lemonade concentrate
1 cup buttermilk
Pink Lemonade Frosting
1 (8oz) package cream cheese
1/2 cup butter, room temperature
2 tablespoons frozen pink lemonade concentrate
5 cups icing sugar
dab of pink food colouring, to desired colour

1
["For the cupcakes, preheat oven to 350F. Line 22 muffin cups with paper liners and coat with non-stick cooking spray.
2
In a small bowl, combine flour, lemon zest, baking powder, baking soda and salt. Set aside.", "Using an electric mixer, cream butter and sugar on medium speed until light and fluffy. Beat in eggs one at a time. Mix in vanilla and pink lemonade concentrate. On low speed, alternate adding flour mixture and buttermilk to mixer, beginning and ending with the flour. Mix just until combined. Fill prepared muffin cups with 3/4 full with batter. Bake 20-22 minutes, until a toothpick inserted in the middle comes out clean. Cool cupcakes completely before frosting.", "For the pink lemonade frosting, in an electric mixer, beat cream cheese and butter until well combined. On low speed, add pink lemonade concentrate, icing sugar and pink food coloring. Scrape down the sides of the bowl and beat for 30 seconds more on medium speed until smooth and creamy. Spread frosting on cooled cupcakes."]

2370

kcal

Calories

120

Fat

315

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.

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

You need 18 ingredients. The key ingredients include: Pink Lemonade Cupcakes, 2.5 cups flour, 1 tablespoon lemon zest, 1.5 teaspoons baking powder, 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

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