Pink Lemonade Cupcakes
Brighten up any celebration with these zesty and whimsical Pink Lemonade Cupcakes, a delightful fusion of tart citrus and sweet, buttery flavors! Perfectly moist with a soft pink hue, these cupcakes are infused with fresh lemon zest and juice, and topped with a luscious pink lemonade buttercream that brings a refreshing tang to every bite. A few drops of pink food coloring give them their iconic blush tone, while the frosting is whipped to perfection with a splash of pink lemonade concentrate for an irresistible finishing touch. Ideal for summer parties, baby showers, or any occasion that calls for a pop of color and flavor, these cupcakes are as beautiful as they are delicious. Ready in under 40 minutes, they're a sweet and tangy treat guaranteed to impress your guests!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 1 cups Granulated sugar
- 2 Large eggs
- 1 teaspoons Pure vanilla extract
- 1 tablespoons Fresh lemon zest
- 2 tablespoons Fresh lemon juice
- 0.5 cups Whole milk
- 4 drops Pink food coloring
- 3 cups Powdered sugar
- 0.5 cups Unsalted butter (for frosting, softened)
- 2 tablespoons Pink lemonade concentrate (thawed)
- 1 tablespoons Heavy cream (optional, for frosting consistency)
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Stir in the pink food coloring until the batter reaches your desired shade of pink.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
To make the frosting, beat the softened butter in a large bowl with an electric mixer until smooth and creamy, about 1 minute.
Gradually add the powdered sugar, 1 cup at a time, mixing on low speed to prevent a sugar cloud.
Once all the powdered sugar is incorporated, add the pink lemonade concentrate and mix until smooth.
If the frosting is too thick, add the heavy cream 1 teaspoon at a time until your desired consistency is reached.
Spread or pipe the frosting onto the cooled cupcakes. Garnish with a small slice of lemon, a sprinkle of lemon zest, or decorative sprinkles if desired.
Serve and enjoy your Pink Lemonade Cupcakes!
Nutrition Facts
Calories |
4851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.1 g | 273% | |
| Saturated Fat | 130.6 g | 653% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 920 mg | 307% | |
| Sodium | 1494 mg | 65% | |
| Total Carbohydrate | 721.4 g | 262% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 568.5 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 300 mg | 23% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 628 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
