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.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
132g
Fat
38g
Carbs
14g
