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Pink Lemonade Cupcakes
Sweet and tangy, farm-stand fresh Pink Lemonade Cupcakes. Pull up a front porch rocker and enjoy this summertime sensation!
Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 24 cupcakes
Calories: 396 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
For the Pink Lemonade Cupcakes:
- 3/4 cup Land O Lakes® Salted Butter softened (3 Half Sticks)
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 1/2 teaspoons baking powder
- 4 Meyer lemons 2 heaping tablespoons zest + 1/2 cup juice
- 2 1/2 cups all-purpose flour
- 3/4 cup whole milk
- 3 to 5 drops Red food coloring
For the Pink Lemonade Frosting:
- 1 1/2 cups Land O Lakes® Salted Butter softened (6 Half Sticks)
- 8 ounces cream cheese softened
- 6-8 cups powdered sugar
- 1 Meyer lemon zest + 3 tablespoons juice
- 2 -3 drops Red food coloring
- pink sprinkles
- 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.
Cup of Yum
Nutrition Information
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
(3%)
Fiber
1g
(4%)
Sugar
43g
(86%)
Vitamin A
615IU
(12%)
Vitamin C
0.1mg
(0%)
Calcium
50mg
(5%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 396
% 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.