Pink Lemonade Cupcakes With Pink Buttercream Frosting Recipes

PINK LEMONADE CUPCAKES

Pink Lemonade Cupcakes image

With some pink lemonade concentrate and a box of Betty Crocker™ Super Moist™ natural vanilla cake mix, you can create uniquely colorful pretty-in-pink cupcakes.

Provided by Bree Hester

Categories Dessert

Time 1h30m

Yield 24

Number Of Ingredients 10

Ingredients

1 box Betty Crocker™ Super Moist™ natural vanilla cake mix
3/4 cup frozen (thawed) pink lemonade concentrate
1/2 cup vegetable oil
1/4 cup water
3 eggs
Pink food color, if desired
2 containers Betty Crocker™ Whipped fluffy white frosting
6 tablespoons frozen (thawed) pink lemonade concentrate
Pink food color, if desired
Pink candy sprinkles, if desired

Steps:

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box, using cake mix, 3/4 cup lemonade concentrate, 1/2 cup oil, the water, eggs and food color. Divide batter evenly among muffin cups.
Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
In large bowl, beat frosting, 6 tablespoons lemonade concentrate and the food color with electric mixer on low speed until blended. Frost cooled cupcakes. Garnish tops with candy sprinkles.

Nutrition Facts : ServingSize 1 Serving

PINK LEMONADE CUPCAKES

Pink Lemonade Cupcakes image

These cupcakes are absolutely darling. I found the recipe in a cupcake cookbook a couple of years ago. They are perfect for little girl birthday parties (and even older girl birthday parties as my adult friends also love them!). They are tangy and sweet and not too dense. I often make bite-size ones in my mini cupcake pan. Reduce the baking time if making minis or they will dry out.

Provided by soursugar

Categories Dessert

Time 35m

Yield 10 cupcakes, 10 serving(s)

Number Of Ingredients 17

Ingredients

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
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

Steps:

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.

Nutrition Facts : Calories 332.2, Fat 17.1, SaturatedFat 7.7, Cholesterol 32.8, Sodium 102.7, Carbohydrate 43.4, Fiber 0.4, Sugar 33, Protein 2.5

PINK LEMONADE CUPCAKES

Pink Lemonade Cupcakes image

Proof that a basic cupcake batter has endless possibilities! Here, mix in the tangy taste of frozen lemonade and lemon zest for the ideal party refreshment.

Provided by Celeste

Categories Dessert

Time 35m

Yield 18 cupcakes, 18 serving(s)

Number Of Ingredients 5

Ingredients

12 teaspoons pink colored crystal sugar (make by adding red food coloring to sugar)
1 (18 1/4 ounce) package white cake mix
water (amount based on cake mix instructions)
3/4 cup thawed frozen pink lemonade concentrate (undiluted)
1 tablespoon finely chopped lemon peel

Steps:

Preheat oven 350°F.
Spray pan with vegetable pan spray; sprinkle 1 teaspoon colored sugar into each cupcake-space in the pan.
Add water to pink lemonade mix to total amount of water called for on cake mix package directions.
Follow cake mix package directions to prepare cake, adding chopped lemon peel.
Pour into prepared pan.
Bake 20-25 minutes or until toothpick inserted comes out clean.
Cool 10 minutes in pan on rack; remove and cool completely before decorating.

Nutrition Facts : Calories 147, Fat 3.2, SaturatedFat 0.5, Sodium 192.9, Carbohydrate 28.6, Fiber 0.3, Sugar 21.5, Protein 1.3

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