Pink Lemonade Cupcakes Recipe - Food.com (2024)

• CUPCAKES

• 1 cup all-purpose flour
• ¹⁄₂ teaspoon baking powder
• ¹⁄₄ teaspoon baking soda
• 1 pinch salt
• ¹⁄₂ cup granulated sugar
• ¹⁄₄ cup canola oil
• 2 egg whites
• ¹⁄₃ cup frozen pink lemonade concentrate, thawed
• ¹⁄₄ cup buttermilk
• 3 drops red food coloring

• FROSTING

• 1 ¹⁄₂ cups icing sugar, sifted to remove lumps (or more as needed)
• ¹⁄₂ cup unsalted butter, room temp
• 1 pinch salt
• ¹⁄₄ cup whipping cream
• 2 teaspoons frozen pink lemonade concentrate, thawed
• 1 teaspoon lemon extract
• 3 drops red food coloring

directions

• Pre heat oven to 350°F.
• In a small bowl, mix together flour, baking powder, baking soda and salt.
• In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate until smooth.
• Alternately beat in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating just until smooth.
• Add enough food colouring to turn batter light pink.
• Scoop batter into paper lined muffin pans.
• Bake for 20-25 minutes or until tops of cupcakes spring back when lightly touched.
• Let cool in pan on rack for 10 minutes.
• Remove cupcakes from pan and let cool completely on rack.
• To make the frosting: In a bowl, using and electric mixer on low speed, beat together sugar, butter and salt until creamy.
• Increase speed to high and beat until light and fluffy.
• Add lemonade concentrate, lemon extract, beat 1 minute.
• Add cream, beat until frosting is smooth and fluffy. If you would like stiffer or sweeter frosting you can add more sugar at this stage 1/4 cup at a time until desired consistency is reached.
• Pipe or spoon frosting onto completely cooled cupcakes.