Pink Lemonade Cupcakes with Lemonade Buttercream Frosting

Wow, I feel like everything’s on PINK overload lately. Not sick of it….yet. Good thing, too, so I can share these absolutely delicious, prettily Pink Lemonade Cupcakes with you! The best part, in my opinion, is the Lemonade Buttercream Frosting….yum! My sis-in-law made them with my kiddos while Hubby and I went on a day-date for our anniversary, so the kids think they’re THEIR cupcakes. As long as they share a bit 😀
Pink Lemonade Cupcakes with Lemonade Buttercream Frosting / Busy Mom
Adapted from Cast Sugar
I divided this into separate recipes: The Cupcake portion first, at the bottom is the Frosting recipe. Be sure to read the ENTIRE directions first, though, since the frosting requires some of the Pink Lemonade concentrate, as well.
Ingredients – Cupcakes
1 cup All-purpose Flour
2 tsp. Baking Powder
1/8 tsp. Salt
1/2 cup Granulated Sugar
1/4 cup Vegetable Oil
2 Egg Whites
1/3 cup Frozen Pink Lemonade Concentrate, thawed
1/4 cup Buttermilk
2-4 drops Red Food Coloring
Directions – Cupcakes
Preheat oven to 350 Degrees F. Spray or line a muffin pan. Set aside.
Mix the Flour, Baking Powder and Salt together in a small bowl.
In a separate, large bowl, mix the Sugar, Oil, Egg Whites and Pink Lemonade Concentrate. Pour the Buttermilk and flour mixture into the sugar bowl at the same time, mixing until smooth.
Add a few drops of Red Food Coloring until you reach your desired shade of pink.
Fill the muffin liners about 3/4 of the way full with the batter. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
Remove cupcakes from oven and allow to cool completely before frosting.
Ingredients – Frosting
3 cup Powdered Sugar
3 tbsp. Powdered Sugar
8 tbsp. (1 stick) Butter, room temperature
1/8 tsp. Salt
2 tbsp. Pink Lemonade Concentrate, thawed
2-4 drops Red Food Coloring
Directions – Frosting
Add all of the ingredients EXCEPT the food coloring into a bowl and mix until combined. Add a few drops of Red Food Coloring until you reach your desired pink/redness.
Beat until the frosting is the desired consistency, fluffy but semi-stiff peaks.
Frost the cupcakes, and ENJOY!

This content may contain affiliate links. We earn a commission at no extra cost to you if you make a purchase. We may earn money, free services or complementary products from the companies mentioned in this post. All opinions are ours alone…