Best 2 Frosted Pink Lemonade Cupcakes Recipes
Indulge in the delightful symphony of flavors with our enticing Frosted Pink Lemonade Cupcakes, a culinary masterpiece that marries the vibrant zest of pink lemonade with the pillowy softness of fluffy cupcakes. Topped with a luscious swirl of tangy pink lemonade frosting, these cupcakes are a burst of citrusy goodness in every bite. But that's not all, this article presents a delectable trio of additional cupcake recipes that will tantalize your taste buds and leave you craving more. Embark on a culinary journey with our Classic Vanilla Cupcakes, where simplicity meets perfection, or venture into the realm of decadence with our indulgent Chocolate Cupcakes, a rich and fudgy treat. And for those seeking a tropical escape, our refreshing Pineapple Cupcakes, infused with the essence of sun-kissed pineapples, are a tropical paradise in cupcake form.
Here are our top 2 tried and tested recipes!
PINK LEMONADE CUPCAKES
With some pink lemonade concentrate and a box of Betty Crocker™ Super Moist™ natural vanilla cake mix, you can create uniquely colorful pretty-in-pink cupcakes.
Provided by Bree Hester
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box, using cake mix, 3/4 cup lemonade concentrate, 1/2 cup oil, the water, eggs and food color. Divide batter evenly among muffin cups.
- Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- In large bowl, beat frosting, 6 tablespoons lemonade concentrate and the food color with electric mixer on low speed until blended. Frost cooled cupcakes. Garnish tops with candy sprinkles.
Nutrition Facts : ServingSize 1 Serving
PINK LEMONADE CUPCAKES
These cupcakes are absolutely darling. I found the recipe in a cupcake cookbook a couple of years ago. They are perfect for little girl birthday parties (and even older girl birthday parties as my adult friends also love them!). They are tangy and sweet and not too dense. I often make bite-size ones in my mini cupcake pan. Reduce the baking time if making minis or they will dry out.
Provided by soursugar
Categories Dessert
Time 35m
Yield 10 cupcakes, 10 serving(s)
Number Of Ingredients 17
Steps:
- Pre heat oven to 350°F.
- In a small bowl, mix together flour, baking powder, baking soda and salt.
- In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate until smooth.
- Alternately beat in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating just until smooth.
- Add enough food colouring to turn batter light pink.
- Scoop batter into paper lined muffin pans.
- Bake for 20-25 minutes or until tops of cupcakes spring back when lightly touched.
- Let cool in pan on rack for 10 minutes.
- Remove cupcakes from pan and let cool completely on rack.
- To make the frosting: In a bowl, using and electric mixer on low speed, beat together sugar, butter and salt until creamy.
- Increase speed to high and beat until light and fluffy.
- Add lemonade concentrate, lemon extract, beat 1 minute.
- Add cream, beat until frosting is smooth and fluffy. If you would like stiffer or sweeter frosting you can add more sugar at this stage 1/4 cup at a time until desired consistency is reached.
- Pipe or spoon frosting onto completely cooled cupcakes.
Nutrition Facts : Calories 332.2, Fat 17.1, SaturatedFat 7.7, Cholesterol 32.8, Sodium 102.7, Carbohydrate 43.4, Fiber 0.4, Sugar 33, Protein 2.5
Tips:
- Use fresh lemons. Fresh lemons will give your cupcakes the best flavor. If you can't find fresh lemons, you can use bottled lemon juice, but be sure to use a good quality brand.
- Don't overmix the batter. Overmixing the batter will make your cupcakes tough. Mix just until the ingredients are combined.
- Fill the cupcake liners only 2/3 full. This will help prevent the cupcakes from overflowing in the oven.
- Bake the cupcakes until a toothpick inserted into the center comes out clean. Overbaking the cupcakes will make them dry.
- Let the cupcakes cool completely before frosting them. This will help prevent the frosting from melting.
- Store the cupcakes in an airtight container at room temperature for up to 3 days. You can also freeze the cupcakes for up to 2 months.
Conclusion:
These frosted pink lemonade cupcakes are a delicious and refreshing treat that are perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. So next time you're looking for a sweet and tangy treat, give these cupcakes a try!
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