Best 3 Pink Lemonade Cupcakes Recipes
Indulge in the delightful harmony of tangy and sweet with these Pink Lemonade Cupcakes, a vibrant treat that captures the essence of summer. These cupcakes are not just a feast for the eyes with their cheerful pink hue, but they also offer a burst of citrusy flavor that will tantalize your taste buds. Each bite transports you to a lemonade stand on a hot summer day, with the perfect balance of tartness and sweetness. We have curated a collection of recipes to guide you in creating these delectable cupcakes, ensuring a perfect outcome every time. Whether you prefer a classic recipe, a gluten-free option, or even a boozy twist, we have got you covered. Get ready to embark on a culinary adventure that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
PINK LEMONADE CUPCAKES
Delicious cupcakes made with white cake mix and pink lemonade! Decorate with lemon slice candies or your other favorite cupcake decorations!
Provided by Laura
Categories Desserts Cakes Lemon Cake Recipes
Time 1h10m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper muffin liners.
- Beat white cake mix, 3/4 cup pink lemonade concentrate, water, vegetable oil, egg whites, and 4 drops red food coloring together in a bowl with an electric mixer on low speed for 30 seconds. Increase speed to medium and beat until batter is smooth, about 1 minute more. Pour batter into prepared muffin cups.
- Bake cupcakes in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 25 minutes. Transfer cupcakes to wire racks to cool completely.
- Beat confectioners' sugar, butter, 1/4 cup pink lemonade concentrate, and yellow food coloring together in a bowl with an electric mixer until frosting is light and the desired consistency. Spread frosting onto cooled cupcakes.
Nutrition Facts : Calories 246.2 calories, Carbohydrate 43.2 g, Cholesterol 6.8 mg, Fat 8 g, Fiber 0.2 g, Protein 1.6 g, SaturatedFat 2.4 g, Sodium 169.6 mg, Sugar 37.1 g
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
FROSTED PINK LEMONADE CUPCAKES
Refreshing and wonderful for summer, these lemony treats are easy and sure to please. This is the easy version. You can find some made from scratch elsewhere on the internet. I colored half the icing yellow and half pink.
Provided by StaceyM
Categories Desserts Frostings and Icings Lemon
Time 55m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper cupcake liners.
- Beat cake mix, 3/4 cup lemonade concentrate, egg whites, water, and vegetable oil together in a bowl with an electric mixer at low speed for about 30 seconds. Increase speed to medium and continue beating until you have a smooth batter, about 1 minute more. Spoon batter into liners to about 2/3-full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Beat confectioners' sugar, butter, 2 tablespoons lemonade concentrate, salt, and red food coloring in a bowl with a mixer until smooth and even in color; spread over cooled cupcakes.
Nutrition Facts : Calories 232.9 calories, Carbohydrate 36.9 g, Cholesterol 10.2 mg, Fat 9.2 g, Fiber 0.2 g, Protein 1.6 g, SaturatedFat 3.2 g, Sodium 151.9 mg, Sugar 31.4 g
Tips:
- Always use fresh lemons for the best flavor.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Be sure to cream the butter and sugar together until light and fluffy. This will help the cupcakes rise properly.
- Don't overmix the batter. Overmixing can make the cupcakes tough.
- Fill the cupcake liners only 2/3 full. This will prevent them from overflowing in the oven.
- Bake the cupcakes until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely before frosting them.
Conclusion:
These pink lemonade cupcakes are the perfect summer treat. They're light, fluffy, and bursting with lemon flavor. The pink frosting is the perfect finishing touch. These cupcakes are sure to be a hit at your next party or potluck.
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