Description
Delightfully refreshing Pink Lemonade Cupcakes, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp lemon zest
- ⅓ cup fresh lemon juice
- ½ cup buttermilk (or milk + 1 tsp vinegar)
- 2–3 drops pink food coloring (optional for a soft tint)
- 1 cup unsalted butter (for frosting, softened)
- 4 cups powdered sugar (sifted)
- 3 tbsp lemon juice (for frosting)
- 2 tbsp heavy cream or milk (for frosting)
- Pink food coloring (a few drops for half the frosting)
- Lemon slices (for decoration)
- Paper straws (cut into mini pieces for decoration)
- Pink sugar crystals (optional for decoration)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well.
- Mix in lemon zest and lemon juice.
- Alternate adding dry ingredients and buttermilk until just combined. (Add food coloring if desired.)
- Divide batter into cupcake liners (about ¾ full).
- Bake for 18–20 minutes, or until a toothpick comes out clean. Let cool completely.
- Beat butter until creamy for the frosting.
- Gradually add powdered sugar, lemon juice, and cream until fluffy.
- Divide frosting in half: keep one half white, tint the other half pink.
- Fill a piping bag with both frostings side by side for a swirled effect.
- Pipe swirls of frosting onto cooled cupcakes.
- Garnish with a lemon slice, straw piece, and pink sugar crystals.
Notes
- Ensure the butter is softened for easy mixing.
- For a stronger lemon flavor, increase the lemon zest.
- Store cupcakes in an airtight container to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg