Pink Lemonade Cupcakes
User Reviews
5
Pink Lemonade Cupcakes
Description
These cupcakes use all-purpose flour combined with baking powder and baking soda for leavening, along with kosher salt. The batter includes egg whites instead of whole eggs, granulated sugar, vegetable oil, buttermilk for moisture, fresh lemon juice and zest to give a tangy note, and red food coloring to achieve a delicate pink hue. The ingredients are mixed carefully to avoid overworking, maintaining tenderness.
Once baked until a toothpick comes out clean, the cupcakes are cooled before applying frosting. The frosting consists of unsalted butter beaten fluffy, gradually mixed with confectioners’ sugar, fresh lemon juice, a pinch of kosher salt, and red food coloring until pale pink, providing a sweet-tart complement to the cake.
These cupcakes offer a visually appealing pink treat with a balanced lemon flavor without heavy butter notes since oil is used in the batter. They can serve well at spring or summer gatherings where a light, fruity dessert is desired. The use of egg whites helps preserve the pale color. The lemon zest should be prepared before juicing the lemon for best results.
Ingredients
Cupcakes:
- 1 ¼ cups all-purpose flour 155 grams
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon kosher salt
- 2 egg large, whites
- ¾ cup granulated sugar 150 grams
- ¼ cup vegetable oil
- ¼ cup buttermilk
- ¼ cup lemon juice from 1 lemon, fresh
- 1 teaspoon lemon zest from 1 lemon, fresh
- red food coloring as needed
Frosting:
- 4 ounces unsalted butter room temperature
- 1 cup confectioners’ sugar
- 2 tablespoons lemon juice fresh
- Pinch kosher salt
- red food coloring as needed
Instructions
- Adjust the oven rack to the center of the oven and preheat to 350°F. Line 12 standard muffin cups with paper liners and set aside.
- In a bowl, mix together the flour, baking powder, baking soda, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the egg whites, sugar, oil, buttermilk, lemon juice and zest until well blended.
- Add half the dry ingredients and mix until just combined. Then add the buttermilk and mix again, followed finally by the remaining dry ingredients. Do not over mix. Add red food coloring one drop at a time to achieve desired pink color.
- Fill each liner ½ full with batter. Bake the cupcakes for about 18 minutes or until a toothpick inserted into the center comes out clean. Cool cupcakes completely.
- To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment beat the butter until nice and fluffy. Pause the mixer occasionally to add the confectioners’ sugar a little at a time and beat until combined and fluffy, scraping down the sides occasionally. Add the lemon juice and a pinch of salt and beat until smooth and fluffy. Add red food coloring one drop at a time to achieve desired pink color.
- Fill a pastry bag fitted with a large piping tip (preferably a closed star tip to achieve a rose look) with the frosting and frost the cupcakes as desired. To achieve a rose look with the frosting, pipe in a pinwheel from the center of the cupcake outward.
- Frosted cupcakes can be refrigerated up to 2 days in airtight containers. Bring to room temperature before serving.
Notes
- Use vegetable or other neutral-flavored oil in the batter to keep the flavor light and moist.
- Egg whites maintain a pale batter color; whole eggs would add yellowness.
- Buttermilk adds tenderness; substituting regular milk is possible but may alter texture slightly.
- Prepare lemon zest before juicing the lemon to maximize zest amount and freshness.
- Gel food coloring is preferred for more vibrant, controlled pink shades in batter and frosting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 271kcal | 14% |
| Carbohydrates | 39g | 13% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 20mg | 7% |
| Sodium | 118mg | 5% |
| Potassium | 39mg | 1% |
| Sugar | 29g | 58% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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