Sweet Citrus Bliss: The Ultimate Pink Lemonade Cupcakes
Imagine a sunny day, a gentle breeze, and the sweet tang of lemonade in the air. That’s the feeling you’ll get from these delightful pink lemonade cupcakes. Perfect for summer parties or just a sweet treat to brighten your day, these cupcakes are bursting with citrus flavor and a light, fluffy texture that’s sure to please.
These cupcakes are not just a feast for the taste buds but also a visual delight with their charming pink hue. Topped with a light lemon frosting, each bite is a refreshing explosion of sweet and tart that will leave you wanting more. They’re the perfect way to bring a bit of sunshine to your day, no matter the weather.
Whether you’re celebrating a birthday, hosting a picnic, or simply indulging yourself, these pink lemonade cupcakes are a must-try. Easy to make and oh-so-delicious, they’re sure to become a favorite in your dessert repertoire.
Zesty and Irresistible Pink Lemonade Cupcakes
These pink lemonade cupcakes are soft, moist, and bursting with the zesty flavor of lemonade. The vibrant pink color makes them a showstopper at any gathering, while the creamy frosting adds the perfect finishing touch.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1/4 cup pink lemonade concentrate (thawed)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of 1 lemon
- 1 cup powdered sugar (for frosting)
- 1/4 cup butter, softened (for frosting)
- 2 tablespoons pink lemonade concentrate (for frosting)
- 1 tablespoon milk (for frosting)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add Eggs and Lemonade: Beat in the eggs one at a time, then mix in the milk and pink lemonade concentrate until well combined.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the lemon zest.
- Bake: Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Frosting: In a bowl, beat the softened butter and powdered sugar until smooth. Mix in the pink lemonade concentrate and milk until creamy.
- Frost the Cupcakes: Once the cupcakes are completely cool, frost them generously with the lemon frosting. Optionally, garnish with lemon zest or sprinkles.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 12 cupcakes
- Calories: 180kcal
- Fat: 8g
- Protein: 2g
- Carbohydrates: 28g
Buttercream Frosting Recipe
Indulge in the delightful combination of sweet and tangy flavors with this Pink Lemonade Buttercream Frosting. This frosting pairs perfectly with lemon or vanilla cupcakes, adding a refreshing citrus twist.
Ingredients:
- 1 cup (2 sticks) unsalted butter, slightly softened
- 4 cups powdered sugar
- ¼ cup frozen pink lemonade concentrate, thawed
- Optional: 1–2 drops red food coloring for a pink hue
Instructions:
- Combine Butter and Pink Lemonade Concentrate:
- In a mixing bowl, add the slightly softened butter and the thawed pink lemonade concentrate.
- Mix on medium speed until thoroughly combined and creamy, approximately 2 minutes.
- Incorporate Powdered Sugar:
- Gradually add the powdered sugar to the butter mixture.
- Start the mixer on low speed to prevent the sugar from scattering, then increase to medium-high speed once incorporated.
- Continue mixing until the frosting becomes light and fluffy.
- Adjust Flavor and Consistency:
- Taste the frosting to assess its flavor. If a stronger pink lemonade flavor is desired, add an additional teaspoon of the concentrate and mix well.
- If the frosting is too thick, add milk, one teaspoon at a time, until the desired consistency is achieved.
- Add Food Coloring (Optional):
- For a pink hue, add 1–2 drops of red food coloring and mix until evenly distributed.
Tips:
- Butter Consistency: Ensure the butter is slightly softened—not too cold or too soft—to achieve the ideal frosting texture.
- Storage: Due to the addition of pink lemonade concentrate, it’s advisable to refrigerate any unused frosting. Store it in an airtight container in the refrigerator for up to a week. Before use, allow it to come to room temperature and re-whip if necessary.
- Application: This Pink Lemonade Buttercream Frosting complements lemon or vanilla cupcakes beautifully, adding a refreshing and tangy flavor.
Enjoy the sweet and tangy delight of this Pink Lemonade Buttercream Frosting as it elevates your baked creations.
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