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Pink Lemonade Cupcakes

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These pink lemonade cupcakes offer a bright, refreshing zing of pink lemonade flavor with a fluffy, tender crumb and tangy frosting, perfect for spring and summer gatherings.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • ¼ cup (60ml) pink lemonade concentrate
  • ½ cup (120ml) milk, whole milk recommended
  • 1 tablespoon fresh lemon zest
  • 1 teaspoon vanilla extract
  • ½ cup (113g) unsalted butter, softened (for frosting)
  • 3 cups (360g) powdered sugar, sifted
  • 2 tablespoons (30ml) pink lemonade concentrate (for frosting)
  • 1 tablespoon fresh lemon juice (for frosting)
  • A few drops pink food coloring (optional)
  • Strawberries, sliced (optional, for garnish)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. In a small bowl, combine pink lemonade concentrate, milk, lemon zest, and vanilla extract.
  6. With mixer on low speed, alternately add the dry flour mixture in three parts and the pink lemonade mixture in two parts, starting and ending with the dry ingredients. Mix just until combined.
  7. Divide batter evenly among the 12 cupcake liners, filling each about ⅔ full.
  8. Bake for 18-22 minutes, checking at 18 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  9. Cool cupcakes in the tin for 5 minutes, then transfer to a cooling rack to cool completely before frosting.
  10. For frosting, beat softened butter until creamy. Gradually add powdered sugar on low speed to avoid dust clouds.
  11. Slowly add pink lemonade concentrate and lemon juice, beating until fluffy, about 3-4 minutes. Add pink food coloring if desired.
  12. Frost cooled cupcakes using a piping bag or knife and garnish with sliced strawberries if desired.

Notes

Use softened but not melted butter for best texture. Avoid overmixing batter to keep cupcakes tender. Use unwaxed lemons for zest to avoid bitterness. If frosting is too runny, chill for 15 minutes and beat again; if too stiff, add a teaspoon of milk. Cool cupcakes completely before frosting to prevent melting. Store cupcakes in airtight container at room temperature for up to 2 days or refrigerate for up to 3 days. Freeze unfrosted cupcakes wrapped tightly for up to 2 months.

Nutrition

Keywords: pink lemonade cupcakes, lemon cupcakes, summer dessert, easy cupcakes, homemade cupcakes, refreshing dessert, lemon zest, pink lemonade concentrate

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