Pink Lemonade Cupcakes
Not only are Pink Lemonade Cupcakes absolutely adorable, they're also the fluffiest and most refreshing bite of lemony cake and frosting, perfect for any summer celebration.
Servings: 18 cupcakes
Ingredients
For the cake:
- 1 box lemon cake mix I used Betty Crocker
- 1 cup buttermilk
- Oil called for in the cake mix
- 4 eggs
For the frosting:
- 1/2 cup butter at room temperature
- 1/3 cup pink lemonade concentrate undiluted, at room temperature
- 1 tablespoon vanilla
- 1 dash salt
- 5-6 cups powdered sugar
Instructions
- For the cupcakes: Preheat the oven to 350 degrees F. Mix together the cake mix, oil called for on the box, buttermilk, and eggs.
- Line the tin, and fill the cups 3/4 of the way full. My mix made 18 cupcakes.
- Bake for 12-15 minutes, or until the cupcakes are cooked through and spring back when lightly touched.
- For the frosting:Add the butter, pink lemonade concentrate, vanilla, and salt to the bowl of the stand mixer. Mix on medium speed with the whisk attachment until combined.
- Increase the speed to high and mix for 3-5 minutes until the mixture is light and fluffy, stopping to scrape down the sides a time or two.
- Add half of the powdered sugar. Mix on low until combined, and then increase speed to medium and whip for 1 to 2 minutes.
- The consistency of the frosting is important if you will be piling it high on a cupcake. It should be a medium consistency. If the frosting is too thick, add a little more lemonade concentrate. If it needs to be a little thicker, add a 1/4 cup of powdered sugar, and whip to combine until it's sturdy enough.
- Place in a frosting bag and pipe on cooled cupcakes with M1 tip.
- Garnish as desired.
Notes
- Adding cold or frozen pink lemonade concentrate to the butter will cause it to solidify, leading to little clumps of butter in your icing—not what we are after here.
- If you mix the batch of frosting with a metal teaspoon (the kind you use for dinner), the spoon should stand up straight in the middle of the bowl when it is in the frosting. You'll know it's the right consistency if you can stir it with a spoon by hand, but it's also sturdy enough to hold up the spoon.
- You can buy buttermilk or use this homemade buttermilk recipe.
- Double or triple the recipe if you need more cupcakes to feed a crowd!
Nutrition
Serving: 1 of 18 cupcakes | Calories: 350kcal | Carbohydrates: 60g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 311mg | Potassium: 51mg | Fiber: 0.4g | Sugar: 48g | Vitamin A: 232IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg
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