Pink Lemonade Cupcakes
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
24 cupcakes
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Calories
396 kcal
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Course
Baked Goods
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Cuisine
American
Pink Lemonade Cupcakes
Description
This recipe produces 24 cupcakes that are baked from a batter enriched with butter, sugar, eggs, and fresh Meyer lemon for a bright citrus aroma. Red food coloring is added gradually to reach a pale pink hue without overpowering the lemon flavor. Baking powder ensures the cupcakes rise to a tender, fluffy texture.
The cream cheese frosting blends butter and cream cheese for a creamy spread with added powdered sugar to balance acidity. Meyer lemon juice and zest introduce a distinctive lemon flavor in the frosting that complements the cupcake base. Pink sprinkles add festive color, and lemon jelly candy wedges garnish each cupcake for a visual and flavor accent.
The cupcakes are ideal for celebrations or teatime and should be cooled completely before frosting to preserve texture. The frosting can be adjusted for thickness by varying powdered sugar amount.
Ingredients
For the Pink Lemonade Cupcakes:
- 3/4 cup butter softened (3 Half Sticks, salted, Land O Lakes® brand
- 1 1/2 cups granulated sugar
- 2 egg large
- 1 tablespoon vanilla extract
- 2 1/2 teaspoons baking powder
- 4 lemon 2 heaping tablespoons zest + 1/2 cup juice, Meyer variety
- 2 1/2 cups all-purpose flour
- 3/4 cup milk whole
- 3 to 5 drops red food coloring
For the Pink Lemonade Frosting:
- 1 1/2 cups butter softened (6 Half Sticks, salted, Land O Lakes® brand
- 8 ounces cream cheese softened
- 6-8 cups powdered sugar
- 1 Meyer lemon zest + 3 tablespoons juice
- 2 -3 drops red food coloring
- Sprinkles pink
- 24 lemon jelly candy wedges
Instructions
- Preheat the oven to 350 degrees F. Line two large muffin pans with 24 paper liners. Place 3 softened Land O Lakes® Salted Butter Half Sticks in the bowl of an electric mixer. Add the sugar and beat until light and fluffy, 3 to 4 minutes. Scrape the bowl and add the eggs, vanilla extract, and baking powder. Beat to combine.
- Add the lemon zest and juice to the bowl. Turn the mixer on low and slowly add the flour and milk until just combined. Scrape the bowl again and turn on low while adding 3 to 5 drops of red food coloring, creating a pale pink color.
- Divide the batter evenly between 24 cupcake liners. Bake for 15 to 20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Cool in the muffin pans for 10 minutes before moving to a cooling rack.
- Once the cupcakes are completely cool, make the frosting. Place the softened butter and cream cheese in a clean bowl. Cream with the mixer on high until very smooth with no clumps. Scrape the bowl, then add the lemon zest and juice. Turn the mixer on low and slowly add the powdered sugar until your desired consistency is reached. Add 2 to 3 drops of red food coloring to create a pale pink color.
- Place the frosting in a large piping bag with wide piping tip. Pipe large mounds of frosting on top of each cupcake. Then cover with pink sprinkles and top with a lemon jelly candy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 396kcal | 20% |
| Carbohydrates | 54g | 18% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 65mg | 22% |
| Sodium | 206mg | 9% |
| Potassium | 100mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 43g | 86% |
| Vitamin A | 615IU | 12% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 50mg | 5% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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