Buttermilk

Pink Lemonade Cupcakes

by:
May 30, 2014
0
0 Ratings
Pink Lemonade Cupcakes
  • Makes 22 cupcakes
Author Notes

When life gives you pink lemonade, make these incredible Pink Lemonade Cupcakes. Not only are they so perfectly pretty but they're also so easy to make. Trust us, everyone will be tickled pink when they get their hands (and mouths) on these delicious cupcakes. —bitememore

What You'll Need
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
Directions
  1. For the cupcakes, preheat oven to 350F. Line 22 muffin cups with paper liners and coat with non-stick cooking spray. In a small bowl, combine flour, lemon zest, baking powder, baking soda and salt. Set aside.
  2. 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 ¾ full with batter. Bake 20-22 minutes, until a toothpick inserted in the middle comes out clean. Cool cupcakes completely before frosting.
  3. 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.
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3 Reviews

Nicabean
Nicabean May 27, 2021
I just made this recipe and these might be the best cupcakes I’ve ever made! I altered the frosting a little bit and put less sugar and more concentrate just to get the flavor. The only caveat I have is that this yielded quite a bit more than 22 cupcakes for me. I doubled the recipe for a potluck and I turned out with about 5 dozen and a small cake. But at least I’ll know for next time, and there will be a next time!
 
rmandell
rmandell June 4, 2017
oh, and by the way, I reduced the vanilla to 1 tsp and left out the lemon rind. I'm sure the lemon rind would have been nice, but I was being lazy ...
 
rmandell
rmandell June 4, 2017
This was such an easy recipe and such a big hit. It even worked even though I was out of cupcake papers and was very worried about getting the cupcakes out of the tins (which turned out to be no problem after I buttered and floured the tins). The lemonade gave the cake a nice tang and the texture was very nice too.