Pink Lemonade Cupcakes Recipe

Aimee Shugarman | Shugary Sweets

Pink lemonade cupcakes are festively fun for summer. Gotta love all that pink frosting!

Pink Lemonade Cupcakes Photo

I’ve taken a little detour from my usual candy contributor role for this special announcement.

Pink Lemonade Cupcakes must be made and eaten soon.

No seriously, that’s the announcement. Are you listening? I made these cupcakes awhile back for a fun party, and they were a huge hit!!

I bet some of you love cake mixes. I know I do. They are convenient and delicious. And for years I could never replicate the tender crumb of a white cake. But guess what.

Now that I make my own white cake, I rarely buy the mix. Honestly they are THAT good. I had been using Magnolia bakery’s white cake recipe for a few years (it seemed to be tasty and quite the rage), but it occurred to me one day that it had a bit of a corn muffin after taste. While I love corn muffins, I don’t want my white cake to taste like one.

Pink Lemonade Cupcakes Picture

Then the vanilla cupcake recipe from Sweetapolita came into my life. And I was forever changed. I’ve used and adapted this recipe for a few years, and have now made it my go-to recipe for all things vanilla.

But today’s recipe is Pink Lemonade… so let’s give it a twist. By adding in some fresh lemon zest you achieve that subtle lemon taste. I also thawed a can of Pink Lemonade (from the frozen juice section) and added in some of that. Whoa, guys.

To top it off (literally) I made a sweet buttercream with more of the pink lemonade (thawed) added into the frosting. I also added just a small drop of pink food coloring (I use Americolor) for a touch more color. And sprinkles. And paper straws. And little slices of lemon. Voila! You have some of the most adorable, from scratch, cupcakes to serve at any party!! ENJOY

Cupcakes are pretty much the best thing ever. Don’t miss Kristan’s butterfinger cupcakes and ice cream cone cupcakes too.

Planning a dinner party and need some inspiration?

How about looking for a new slow cooker dinner idea?

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We’re chatting cooking techniques, dessert ideas, and everything in between. If you’re already a member, invite your friends to join us too!


Pink Lemonade Cupcakes Recipe

    24 Servings


For the Cupcakes:
  • 5 large Egg Whites
  • 1/2 cup Skim Milk
  • 1 Lemon, zested
  • 3/4 cup Unsalted Butter, softened
  • 1 3/4 cups Granulated Sugar
  • 2 1/2 cups Cake Flour
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Kosher Salt
  • 1/4 cup Frozen Pink Lemonade Concentrate, thawed
For the Frosting:
  • 1 cup Unsalted Butter, softened
  • 4 cups Powdered Sugar
  • 6 tablespoons Frozen Pink Lemonade Concentrate, thawed
For Garnish:
  • Sprinkles
  • 24 Lemon Wedges


For the Cupcakes:

  1. In a small bowl, whisk together the egg whites, milk and lemon zest. Set aside.
  2. In a large mixing bowl, combine the butter and sugar. Beat for 2-3 minutes until smooth.
  3. Add in the cake flour, baking powder and salt. Beat until combined.
  4. Add the egg mixture and beat on high for 2 minutes.
  5. Slowly add the pink lemonade. Beat another 2 minutes until fluffy.
  6. Drop the batter into cupcake tins with liners (about 2/3 full). Bake at 350°F for about 15 minutes.
  7. Remove and cool completely before frosting.

For the Frosting:

  1. Beat butter for 4 minutes with whisk attachment on an electric mixer. You want the butter to be smooth and pale in color.
  2. Add powdered sugar and pink lemonade. Beat an additional 3-5 minutes, until smooth and fluffy (scrape down sides of bowl as needed).
  3. Add food coloring if desired.
  4. Pipe onto cupcakes (I used an open tip) and add sprinkles immediately.



  • When ready to serve, insert small lemon wedges and a small piece of paper straw if desired.
  • Store in airtight container for up to 3 days.


Source: Adapted from Sweetapolita.
Adapted from Sweetapolita.
Cooking Method:
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Related Recipes:
Cupcake Recipes, Dessert Recipes, Baking Recipes, Baked Recipes, Frosting Recipes, Party Food Recipes, Summer Recipes, Lemon Recipes
Recipe Yields:
about 24 cupcakes
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Aimee Shugarman
Source: Adapted from Sweetapolita.
Recipe Yields: about 24 cupcakes
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

Nutrition Facts

Serving Size 1 cupcake
Servings Per Recipe 24

Amount Per Serving
Calories from Fat 108
Calories 314

% Daily Value*
Total Fat 13g
  Saturated Fat 8g
Sodium 37mg
Total Carbohydrate 47g
  Dietary Fiber 0g
  Sugars 34g
Protein 1g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Aimee Shugarman

About Aimee

Aimee Shugarman of Shugary Sweets likes all things sweet, as you can probably guess. Writing about homemade candy came naturally, and we're oh so thankful she's our Candy Fanatic.

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