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.

Pink Lemonade Cupcakes with a Creamy Pink Lemonade Frosting

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

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
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 24 cupcakes
Calories 334 kcal


For Pink Lemonade Cupcakes:

  • cups all-purpose flour
  • ¼ teaspoons salt
  • cups granulated sugar
  • 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


  • 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.

For 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.


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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