Pink Lemonade Cupcakes with a Creamy Pink Lemonade Frosting

Dive into sunshine with these delightful Pink Lemonade Cupcakes! Tangy lemon cupcakes bursting with citrus flavor are topped with a dreamy pink lemonade frosting that’s sweet, tart, and oh-so-refreshing. They’re perfect for a summer party, baby shower, or a delightful anytime treat.

Why You’ll Love These Pink Lemonade Cupcakes with a Creamy Pink Lemonade Frosting

• Double Dose of Pink Lemonade: Get the delightful taste of pink lemonade not just in the frosting, but throughout the cupcake itself for a burst of sweet and tangy lemon flavor in every bite.
• Perfectly Balanced: These cupcakes are neither too sweet nor too tart, striking the ideal balance for a refreshingly delicious treat.
• Pretty in Pink: The vibrant pink color is a feast for the eyes, making them perfect for any celebration or springtime bake sale.
• Moist and Dreamy: The cupcakes are moist and tender, while the frosting is luxuriously creamy, creating a delightful textural contrast.
• Easy to Love: Everyone loves the taste of pink lemonade, making these cupcakes a crowd-pleaser for all ages.

How to Store Pink Lemonade Cupcakes with a Creamy Pink Lemonade Frosting

Here are two ways to store your Pink Lemonade Cupcakes with Creamy Pink Lemonade Frosting:

At Room Temperature (For Frosted Cupcakes):

• Cool Completely: Allow the cupcakes to cool completely on a wire rack before storing. This is crucial to prevent the frosting from melting and the cupcakes from becoming soggy.
• Airtight Container: Place the cooled cupcakes in an airtight container. This will help to lock in moisture and prevent them from drying out or absorbing any unwanted flavors.
• Room Temperature is Best: Store the container at room temperature, ideally out of direct sunlight. Frosted cupcakes will generally keep for up to 2 days at room temperature.

Refrigeration (For Unfrosted Cupcakes or Longer Storage):

• Cool Completely: As with room temperature storage, let the unfrosted cupcakes cool completely on a wire rack.
• Airtight Container: Place the cooled cupcakes in an airtight container.
• Refrigerate: Store the container in the refrigerator. Unfrosted cupcakes will keep for up to 3 days in the refrigerator.
• Frosting Tip: You can store unfrosted cupcakes for longer and frost them later. The frosting itself can also be stored in an airtight container in the refrigerator for up to 3 days. Bring the frosting to room temperature and give it a quick whip before using.

General Tips:

• For the freshest cupcakes, it’s always best to enjoy them within a day or two of baking.
• If you plan to store the cupcakes for longer than a few days, consider freezing unfrosted cupcakes. Wrap them individually in plastic wrap and place them in a freezer-safe container. Frozen cupcakes will keep for up to 3 months. Thaw them overnight in the refrigerator before frosting.

Making This Recipe

Pink Lemonade Cupcakes with a Creamy Pink Lemonade Frosting

Nicole Cook

Luscious lemonade cupcakes with a delicious creamy pink lemonade frosting

5 from 8 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine American

Servings 24 cupcakes

Calories 334 kcal

Ingredients

  

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For Pink Lemonade Cupcakes:

• 2½ cups all-purpose flour
• ¼ teaspoons salt
• 1¼ cups granulated sugar
• 1½ teaspoons baking powder
• ¼ cups vegetable oil
• 2 eggs
• ¾ cup pink lemonade concentrate thawed (found with freezer juices)
• ½ teaspoons vanilla
• ½ cup buttermilk
• 1 drop Red food coloring

For Pink Lemonade Frosting:

• 1 cups butter room temperature
• 4 cups icing sugar
• 6 tablespoons pink lemonade concentrate thawed (plus more if needed)
• Red food colouring

Instructions

 

• Preheat your oven to 350° F.
• In a medium bowl, mix together the flour, baking powder and salt until blended.
• In a large bowl or the bowl of your stand mixer, add the sugar, oil, eggs, pink lemonade concentrate and the vanilla and mix well.
• Pour the flour mixture about ? at a time, as you mix in between.
• Mix in the buttermilk, but do not over mix.
• Add a drop or two of your food coloring until you get the color you are looking for. I wanted a really soft pink, so I only added 2 drops.
• Spoon the batter into paper baking cups in a cupcake pan about ¾ full.
• Bake for 10-15 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.
• Allow the cupcakes to cool completely before frosting with Pink Lemonade Buttercream Frosting.
• Put the butter in a bowl and beat for about 2-3 minutes until its fluffy and a pale yellow color.
• Add the icing sugar and the pink lemonade concentrate. Mix well. If it’s too thick, add a Tbs at a time of Pink Lemonade Concentrate until you get the desired spreading consistency.
• Add your food coloring – however much you need for your desired results.
• Spread the icing on the cupcakes when they are cool, or use a pastry bag and pipe the icing on.

Nutrition

Calories: 334kcalCarbohydrates: 59gProtein: 2gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 35mgSodium: 123mgPotassium: 37mgFiber: 0.4gSugar: 49gVitamin A: 265IUVitamin C: 1mgCalcium: 28mgIron: 1mg

Keyword easy cupcake recipes

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