Pink Lemonade Cupcakes With Pink Buttercream Frosti

Name: Pink Lemonade Cupcakes With Pink Buttercream Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes:; 1/2 cup white sugar; 1/4 cup vegetable oil; 1/4 cup cold water; 2 eggs; 3 tablespoons pink lemonade powder; 1/3 cup buttermilk; 1 cup all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1 dash red food coloring, or as desired; Buttercream Frosting:; 4 1/2 cups confectioners' sugar; 1/2 cup unsalted butter, at room temperature; 1/4 cup half-and-half; 2 tablespoons pink lemonade powder; 1 dash red food coloring, or as desired

Servings: persons

Cupcakes:
1/2 cup white sugar
1/4 cup vegetable oil
1/4 cup cold water
2 eggs
3 tablespoons pink lemonade powder
1/3 cup buttermilk
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 dash red food coloring, or as desired
Buttercream Frosting:
4 1/2 cups confectioners' sugar
1/2 cup unsalted butter, at room temperature
1/4 cup half-and-half
2 tablespoons pink lemonade powder
1 dash red food coloring, or as desired

1
Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
2
Whisk white sugar, oil, water, eggs, and 3 tablespoons pink lemonade powder together in a bowl; stir in buttermilk until smooth. Whisk flour, baking soda, and baking powder together in a separate bowl; beat into sugar mixture just until batter is combined. Add just enough food coloring to turn batter pink. Spoon batter into muffin cups.
3
Bake in the preheated oven until cupcakes spring back when lightly touched, 20 to 25 minutes.
4
Beat confectioners' sugar, butter, half-and-half, and 2 tablespoons pink lemonade powder together in a bowl using an electric mixer until frosting is smooth and creamy. Add enough food coloring to make a pink frosting; spread onto cupcakes.

1626

kcal

Calories

Fat

276

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: Cupcakes:, 1/2 cup white sugar, 1/4 cup vegetable oil, 1/4 cup cold water, and more.

Yes, Pink Lemonade Cupcakes With Pink Buttercream Frosting 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!

Pink Lemonade Cupcakes With Pink Buttercream Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions