Pink Lemonade Cupcakes Recipe
Pink Lemonade Cupcakes are moist and sweet cupcakes that are tangy thanks to the yummy lemon cupcake and sweet buttercream frosting!
Servings 12
Calories 791kcal
Ingredients
- 1 cup white sugar
- ½ cup butter softened
- 2 eggs
- 2 teaspoon vanilla extract
- 1 ½ cups all purpose flour
- 1 ¾ teaspoon baking powder
- ½ c milk
- 1 ½ tablespoons lemon extract
- 5 - 8 drops red food coloring
Buttercream Frosting
- 1 cup unsalted butter softened
- 3 - 4 cups powdered sugar sifted
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
- up to 4 tablespoons milk or heavy cream
Instructions
- Preheat oven to 350 degrees F
- line cupcake pan with cupcake papers
- Cream together butter and sugar, then beat in eggs one at a time
- Add vanilla and stir
- Combine flour and baking powder. Add to creamed mixture and mix well
- Stir in milk until batter is smooth
- Add lemon extract while keeping mixer on medium
- Continue to mix until fully blended
- Add red food coloring and mix until blended to a light pink
- Place half of batter in a separate bowl and set aside
- Add additional food coloring drops to one bowl and mix until blended to a dark pink
- Fill each cupcake paper ⅓ with light mixture
- Repeat second third with dark mixture
- Continue until cups are filled
- Bake 20 - 25 minutes until tops spring back when touched
- FROSTINGCream butter on medium speed until smooth
- Turn mixer to low and add 3 cups of powdered sugar
- Blend well
- Increase mixer to medium and add vanilla, salt and 2 tablespoons of milk or cream. Beat for 3 minutes.
- If frosting is too soft, add remaining sugar. If frosting is too stiff, add remaining milk/cream 1 tablespoon at a time until desired consistency is reached.
Nutrition
Serving: 1g | Calories: 791kcal | Carbohydrates: 140g | Protein: 4g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 8g | Cholesterol: 96mg | Sodium: 206mg | Sugar: 125g