Pink Lemonade Cupcakes Recipe

Name: Pink Lemonade Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1 box White Cake Mix (18 Ounce Box); 3/4 cups Frozen Pink Lemonade Concentrate, Thawed; 1/2 cups Water; 1/3 cups Vegetable Oil; 4 whole Egg Whites; _____; FOR THE BUTTERCREAM FROSTING:; 3 cups Confectioners Sugar; 1 stick Unsalted Butter, Room Temperature; 1 pinch Salt; Food Coloring

Servings: persons

FOR THE CUPCAKES:
1 box White Cake Mix (18 Ounce Box)
3/4 cups Frozen Pink Lemonade Concentrate, Thawed
1/2 cups Water
1/3 cups Vegetable Oil
4 whole Egg Whites
_____
FOR THE BUTTERCREAM FROSTING:
3 cups Confectioners Sugar
1 stick Unsalted Butter, Room Temperature
1 pinch Salt
Food Coloring

1
For cake:
2
- Preheat oven to 350 degrees and line 2 12-count muffin tins with liners (24 total).
3
- Combine all of the cupcake ingredients in an electric mixer and begin by mixing low for 30 seconds, then increase the speed to medium for another minute.
4
- Divide the batter evenly, filling the liners about 2/3 full.
5
- Bake cupcakes for about 25 minutes, or until cake tester comes out clean.
6
- Allow cupcakes to cool before frosting.
7
For buttercream:
8
- Combine all ingredients in an electric mixer fitted with a paddle attachment and mix on low until combined.
9
- Increase speed to medium-high and beat until frosting is light and to your desired consistency.
10
- Separate frosting in 2 bowls, add food coloring to one of the bowls, and decorate/pipe as you desire.
11
- You may need to double the buttercream recipe if you plan on piping tall frosting swirls on all 24 cupcakes like I did (that's a lot of frosting per cupcake, just the way I like it!)

1116

kcal

Calories

Fat

156

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 12 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1 box White Cake Mix (18 Ounce Box), 3/4 cups Frozen Pink Lemonade Concentrate, Thawed, 1/2 cups Water, 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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