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Pink Lemonade Cupcakes Photo

Pink Lemonade Cupcakes Recipe

Aimee Shugarman
Pink lemonade cupcakes are festively fun for summer. Gotta love all that pink frosting!
3 from 100 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Cuisine Frosting
Servings 24 1 cupcake
Calories 314 kcal

Ingredients
  

  • 5 large Egg White
  • 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
  • 1 cup Unsalted Butter softened
  • 4 cups Powdered Sugar
  • 6 tablespoons Frozen Pink Lemonade Concentrate thawed
  • Sprinkles
  • 24 Lemon Wedge

Instructions
 

  • In a small bowl, whisk together the egg whites, milk and lemon zest. Set aside.
  • In a large mixing bowl, combine the butter and sugar. Beat for 2-3 minutes until smooth.
  • Add in the cake flour, baking powder and salt. Beat until combined.
  • Add the egg mixture and beat on high for 2 minutes.
  • Slowly add the pink lemonade. Beat another 2 minutes until fluffy.
  • Drop the batter into cupcake tins with liners (about 2/3 full). Bake at 350°F for about 15 minutes.
  • Remove and cool completely before frosting.
  • Beat butter for 4 minutes with whisk attachment on an electric mixer. You want the butter to be smooth and pale in color.
  • Add powdered sugar and pink lemonade. Beat an additional 3-5 minutes, until smooth and fluffy (scrape down sides of bowl as needed).
  • Add food coloring if desired.
  • Pipe onto cupcakes (I used an open tip) and add sprinkles immediately.

Notes

  • 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.

Nutrition

Calories: 314kcalCarbohydrates: 47gProtein: 1gFat: 13gSaturated Fat: 8gSodium: 37mgSugar: 34g
Keyword Baked, Baking, Cupcakes, Desserts, Frosting, Lemons, Party Food, Summer
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