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