Pink Lemonade Cupcakes Recipe

Name: Pink Lemonade Cupcakes
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Serves 1 or more
Ingredients: All Purpose Flour; 2 teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; Granulated Sugar; Canola Oil; 2 large egg whites; Frozen Pink Lemonade Concentrate; ½ cup buttermilk; Red Food Coloring; Icing Sugar; Unsalted Butter; Whipping Cream; 1 teaspoon lemon extract

These adorable pink lemonade cupcakes are a guaranteed crowd-pleaser! Perfect for birthdays, showers, or any celebration, these light and tangy cupcakes are bursting with fresh lemon flavor. Made with real lemonade concentrate, they're not too dense and delightfully moist. Easily adaptable for mini cupcakes – perfect for parties! Get ready to impress your friends and family with these irresistible treats.

Prep Time 20 mins

Cook Time 35 mins

Calories 332.2 kcal

Protein 4g

Rating 3.7 (7 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pink Lemonade Cupcakes

All Purpose Flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
Granulated Sugar
Canola Oil
2 large egg whites
Frozen Pink Lemonade Concentrate
½ cup buttermilk
Red Food Coloring
Icing Sugar
Unsalted Butter
Whipping Cream
1 teaspoon lemon extract

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How to Make Pink Lemonade Cupcakes

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a small bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
In a large bowl, cream together 1 cup granulated sugar, ½ cup vegetable oil, 2 large egg whites, and ½ cup lemonade concentrate until light and fluffy.
Gradually add the dry ingredients to the wet ingredients, alternating with ½ cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Stir in a few drops of pink food coloring until desired shade is reached.
Fill cupcake liners about ¾ full.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Reduce baking time to 15-18 minutes for mini cupcakes.
Let cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
While cupcakes cool, prepare the frosting: In a mixing bowl, beat together 1 cup (2 sticks) unsalted butter, 3 cups powdered sugar, and a pinch of salt until light and fluffy.
Add ½ cup lemonade concentrate and 1 teaspoon lemon extract. Beat for 1 minute.
Gradually add 2-4 tablespoons heavy cream, beating until frosting reaches desired consistency. Add more powdered sugar (¼ cup at a time) for a thicker frosting.
Once cupcakes are completely cool, frost and decorate as desired.