Pink Lemonade Cupcakes Recipe
If summer were a cupcake, it would be a Pink Lemonade Cupcake! Made from scratch with fresh lemon flavor and a smooth frosting, these cupcakes make summer fun last all year old. Don't forget the snazzy garnishes!
Servings: 24 cupcakes
Ingredients
For the Cupcakes:
- 5 large Egg Whites
- ½ cup Skim Milk
- 1 Lemon zested
- ¾ cup Unsalted Butter softened
- 1 ¾ cups Granulated Sugar
- 2 ½ cups Cake Flour
- 1 tablespoon Baking Powder
- ½ teaspoon Kosher Salt
- ¼ cup Frozen Pink Lemonade Concentrate thawed
For the Frosting:
- 1 cup Unsalted Butter softened
- 4 cups Powdered Sugar
- 6 tablespoons Frozen Pink Lemonade Concentrate thawed
For Garnish:
- Sprinkles
- 24 Lemon Wedges
Instructions
For the Cupcakes:
- In a small bowl, whisk together the egg whites, milk and lemon zest. Set aside.
- In a large mixing bowl, combine the butter and sugar. Beat for 2-3 minutes until smooth.
- Add in the cake flour, baking powder and salt. Beat until combined.
- Add the egg mixture and beat on high for 2 minutes.
- Slowly add the pink lemonade. Beat another 2 minutes until fluffy.
- Drop the batter into cupcake tins with liners (about 2/3 full). Bake at 350°F for about 15 minutes.
- Remove and cool completely before frosting.
For the Frosting:
- Beat butter for 4 minutes with whisk attachment on an electric mixer. You want the butter to be smooth and pale in color.
- Add powdered sugar and pink lemonade. Beat an additional 3-5 minutes, until smooth and fluffy (scrape down sides of bowl as needed).
- Add food coloring if desired.
- Pipe onto cupcakes (I used an open tip) and add sprinkles immediately.
Notes
- When ready to serve, insert small lemon wedges and a small piece of paper straw if desired.
- Store in airtight container for up to 3 days.
Nutrition
Serving: 1cupcake | Calories: 341kcal | Carbohydrates: 55g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Cholesterol: 36mg | Sodium: 123mg | Fiber: 3g | Sugar: 37g