Pink Lemonade Cupcake Recipe
Servings: 24
Calories: 247kcal
Pink Lemonade Cupcakes are an easy cupcake recipe using boxed cake mix with lemon flavoring and pretty pink food coloring. Perfect for any spring event!
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Equipment
- 1M Wilton Star Piping Tip
- Stand Mixer
- Muffin Tin
- Wilton Gel Food Coloring
Ingredients
Pink Lemonade Cake:
- 1 box white cake mix
- Ingredients according box directions use egg white only instructions
- 1 tablespoon lemon extract
- 1 teaspoon red/pink food coloring
- Embellishments as desired
Buttercream Frosting:
- 1 1/2 cups unsalted butter , softened
- 3-4 cups powdered sugar
- 3-4 tablespoons heavy whipping cream
- 1 teaspoon vanilla or lemon extract
- 1-2 drops pink food coloring
Instructions
Cupcakes:
- Prepare the cake mix according to package directions, adding the lemon extract and pink food coloring.
- Equally spoon into 18-24 muffin tins, bake according to package directions and allow to cool fully.
Pink Lemonade Frosting:
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter for 3-4 minutes until smooth.
- With the mixer on low speed, add the powdered sugar one cup at a time and mix until there are no dry spots remaining.
- Add the heavy cream and vanilla extract and start mixing on low speed. Slowly Increase to high for 1-2 minutes.
- Add the food color last and mix until the color is distributed evenly.
- Add to a pastry bag with a large star tip (I used a Wilton 1M).
- Decorate as desired.
- If you've tried this recipe, come back and let me know how it was in the comments or ratings!
Nutrition
