Pink Lemonade Cupcakes with a Creamy Pink Lemonade Frosting

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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.

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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

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5 from 8 votes

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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 Facts

Calories: 334kcal | Carbohydrates: 59g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 123mg | Potassium: 37mg | Fiber: 0.4g | Sugar: 49g | Vitamin A: 265IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

keywordsKeywords easy cupcake recipes

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