Pink Lemonade Cupcakes

These pink lemonade cupcakes taste just like the drink! Pink lemonade is used in the cupcake and in the buttercream to get that fresh, tarte, lemonade taste. These are perfect for a summer day!

Course Dessert

Cuisine North American

Prep Time 20

Cook Time 18

Servings -14 cupcakes

Calories 553kcal

Author Nina

Ingredients

Cupcakes

1¾ cup all purpose flour
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter room temperature
1 cup granulated sugar
3 large egg whites
1 teaspoon vanilla extract
½ cup sour cream
½ cup frozen pink lemonade concentrate thawed
pink food colouring

Buttercream Frosting

½ cup unsalted butter room temperature
½ cup vegetable shortening
4 cups powdered sugar
2-3 tablespoons frozen pink lemonade concentrate thawed
pink and yellow food colouring

US Customary - Metric

Instructions

Cupcakes

Preheat oven to 350°F (180°C). Line a 12 muffin tray with cupcake liners.
In a medium bowl, whisk flour, baking powder, baking soda, and salt together.
Mix butter and sugar together in a large bowl until well mixed together and butter has lightened in colour, about 3 minutes.
Add egg whites, vanilla, and sour cream, and pink lemonade. Mix together, scraping down the sides of the bowl as needed.
Add dry ingredients and mix until just incorporated. Add food colouring if using, and mix until it's blended in. Don't overmix the batter.
Add batter to cupcake liners and fill until cupcake liners are ¾ full. This will make between 12-14 cupcakes. Bake for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let cool on a wire rack.

Buttercream Frosting

Mix butter and shortening in a large bowl until well mixed together. Add powdered sugar and mix until well incorporated. Add pink lemonade concentrate until the buttercream is pipeable.
Remove half the buttercream to another bowl. Colour one buttercream amount pink, and the other yellow.
Place the pink buttercream in a line on top of a piece of plastic wrap. Place the yellow buttercream in a line beside the pink. Wrap the buttercreams up in the plastic wrap, and place inside a piping bag. Pipe buttercream on top of cupcakes. I used Wilton 1M tip.
Store cupcakes at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to 5 days.

Notes

Use frozen concentrated pink lemonade in this recipe. It will give a lot of lemonade taste because it's in a concentrated form.

Use plain yogurt instead of sour cream.

Use gel or oil food colouring for the cupcakes and buttercream.

Add a slice of lemon, sprinkles, or little umbrellas for decorations if you like.

Nutrition