Description
Fluffy cupcakes bursting with the refreshing flavor of pink lemonade, perfect for any occasion.
Ingredients
Scale
- 1 box lemon cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1/4 cup pink lemonade concentrate
- 1/2 cup unsalted butter, softened
- 2–4 cups powdered sugar
- 2 tablespoons pink lemonade concentrate
- 1 tablespoon milk
- Lemon zest or pink sprinkles for garnish (optional)
Instructions
- Preheat your oven to 350ยฐF (175ยฐC) and line a muffin tin with cupcake liners.
- Combine the lemon cake mix, water, vegetable oil, eggs, and pink lemonade concentrate in a mixing bowl. Mix until the batter is smooth and well blended.
- Divide the batter among the cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 15-18 minutes or until a toothpick inserted into the center comes out clean. Allow them to cool completely before frosting.
- Beat the softened butter in a bowl until creamy. Gradually add the powdered sugar and pink lemonade concentrate, mixing until smooth. If the frosting is too thick, add milk a little at a time until desired consistency is reached.
- Frost the cooled cupcakes generously with the pink lemonade buttercream. Garnish with lemon zest or vibrant pink sprinkles.
Notes
These cupcakes are best enjoyed fresh. Store leftovers in an airtight container in the fridge for up to 3 days or freeze un-frosted for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg