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Pink Lemonade Cupcakes

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Delicious cupcakes combining the sweet and tangy flavors of pink lemonade with a fluffy cake, perfect for any occasion.

Ingredients

Scale
  • 1 box (15.25 oz) lemon cake mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 1/2 cup pink lemonade concentrate, thawed
  • Zest of 1 lemon (optional)
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup pink lemonade concentrate, thawed for frosting
  • 1–2 tablespoons milk (if needed for consistency)
  • Pink food coloring (optional)
  • Lemon slices or sprinkles for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with cupcake liners.
  2. Combine the lemon cake mix, water, vegetable oil, eggs, thawed pink lemonade concentrate, and optional lemon zest in a large mixing bowl until smooth.
  3. Fill the cupcake liners about two-thirds full with the batter.
  4. Bake for 18-20 minutes or until a toothpick comes out clean. Let them cool completely on a wire rack.
  5. Beat the softened butter until creamy, then gradually add powdered sugar, mixing until velvety. Stir in the pink lemonade concentrate and adjust with milk as necessary.
  6. Frost each cooled cupcake generously and garnish with lemon slices or sprinkles.

Notes

Allow eggs and butter to reach room temperature for optimal mixing. Avoid overmixing the batter to keep cupcakes light.

Nutrition

Find it online: https://yummyfirst.com/delightful-pink-lemonade-cupcakes/