Get ready to indulge in a sweet and tangy treat that’s perfect for any occasion: pink lemonade cupcakes! These delightful baked goods combine the classic flavors of pink lemonade with the richness of moist cake and creamy frosting. Whether you’re looking for a refreshing dessert to serve at your next summer gathering or a unique party favor, these 20 recipes are sure to delight.
From classic buttercream frosted cupcakes to creative variations featuring strawberry and raspberry swirls, coconut cream cheese frostings, and even vegan and gluten-free options, there’s something for everyone in this collection of pink lemonade cupcake recipes. So go ahead, get baking, and experience the sweetness and charm of these beloved treats for yourself!
Classic Pink Lemonade Cupcakes with Buttercream Frosting
These moist and flavorful cupcakes are infused with the sweetness of pink lemonade, topped with a creamy buttercream frosting that will leave you wanting more.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup whole milk
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup pink lemonade (homemade or store-bought)
– Buttercream frosting ingredients: 1 cup unsalted butter, softened; 2 cups powdered sugar; 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, milk, eggs, and vanilla extract.
4. Add pink lemonade to the wet ingredients and whisk until combined.
5. Gradually add dry ingredients to the wet mixture and mix until smooth.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
8. Allow cupcakes to cool completely before frosting with buttercream.
Cooking Time: 18-20 minutes
Strawberry Pink Lemonade Cupcakes
Brighten up your day with these delightful cupcakes that combine the sweetness of strawberries and the tanginess of pink lemonade. These moist treats are perfect for a springtime celebration or just a sweet treat any time of the year.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup whole milk
– 2 large eggs
– 1/4 cup strawberry puree
– 2 tablespoons pink lemonade mix (or to taste)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add milk and eggs; mix until smooth.
4. Stir in strawberry puree and pink lemonade mix.
5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
Cooking Time: 18-20 minutes
Raspberry Swirl Pink Lemonade Cupcakes
Sweeten your day with these delightful cupcakes that combine the brightness of pink lemonade with the tartness of raspberries.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons pink lemonade mix
– 1 cup whole milk
– Fresh raspberries for garnish
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine butter, eggs, pink lemonade mix, and milk. Whisk until smooth.
4. Gradually add dry ingredients to wet ingredients; whisk until just combined.
5. Divide batter evenly among muffin tin cups.
6. Swirl in a few fresh raspberries into each cupcake.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cooking Time: 18-20 minutes
Pink Lemonade Cupcakes with Cream Cheese Frosting
These moist and flavorful cupcakes are infused with the sweet and tangy taste of pink lemonade, topped with a creamy cream cheese frosting. Perfect for springtime celebrations or as a unique dessert treat.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons pink lemonade mix
– 1 cup whole milk
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 2 teaspoons vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter and eggs until combined. Add pink lemonade mix and milk; mix well.
4. Gradually add dry ingredients to wet ingredients; mix until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely.
7. For the frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla extract; mix until combined.
Cooking Time: 18-20 minutes
Lemon Blueberry Pink Lemonade Cupcakes
Lemon Blueberry Pink Lemonade Cupcakes: A Refreshing Twist on a Classic Treat
These moist and flavorful cupcakes combine the brightness of lemon, the sweetness of blueberries, and the tanginess of pink lemonade for a truly unique dessert experience.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons freshly squeezed lemon juice
– 1 cup pink lemonade mix
– 1 cup fresh or frozen blueberries
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Beat in lemon juice and pink lemonade mix.
5. Gradually add dry ingredients to wet ingredients, beating until just combined.
6. Gently fold in blueberries.
7. Divide batter evenly among cupcake liners.
8. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Pink Lemonade Cupcakes with Lemon Zest Glaze
Brighten up your day with these moist and flavorful pink lemonade cupcakes, topped with a tangy lemon zest glaze. Perfect for springtime celebrations or a sweet treat any time of the year.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons pink lemonade mix
– 1 teaspoon vanilla extract
For the glaze:
– 1 cup powdered sugar
– 2 tablespoons freshly squeezed lemon juice
– Zest of 1 lemon (about 1 tablespoon)
Instructions:
1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. Whisk together flour, sugar, baking powder, and salt. Add softened butter and mix until combined.
3. Beat in eggs, pink lemonade mix, and vanilla extract.
4. Divide batter evenly among cupcake liners.
5. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
6. Allow cupcakes to cool completely before glazing.
7. Whisk together powdered sugar, lemon juice, and lemon zest. Drizzle over cooled cupcakes.
Cooking Time: 18-20 minutes
Vegan Pink Lemonade Cupcakes
Brighten up your day with these moist and flavorful vegan pink lemonade cupcakes! Made with a hint of citrusy zing, these treats are perfect for any occasion.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened almond milk
– 1/4 cup canola oil
– 2 teaspoons baking powder
– 1 teaspoon lemon zest
– 2 tablespoons freshly squeezed pink lemonade (see note)
– 1 egg replacement (such as Ener-G Egg Replacer or flaxseed)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, whisk together almond milk, oil, lemon zest, and pink lemonade.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Note: To make pink lemonade, mix equal parts freshly squeezed lemon juice and simple syrup (equal parts water and granulated sugar, dissolved). Add a splash of grenadine syrup to achieve the signature pink color.
Pink Lemonade Cupcakes with Coconut Frosting
These cupcakes combine the bright, citrusy flavor of lemonade with the sweet and tangy taste of pink lemonade, topped with a creamy coconut frosting. Perfect for a refreshing treat on a warm day!
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons pink lemonade extract
– 1 cup whole milk
– Coconut frosting (recipe below)
Instructions:
1. Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Add pink lemonade extract and milk; mix until combined.
5. Gradually add dry ingredients to wet ingredients; mix until smooth.
6. Divide batter evenly among muffin cups.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
Coconut Frosting:
– 1/2 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 2 tablespoons shredded coconut
– 2 teaspoons vanilla extract
Beat all ingredients together until smooth and creamy. Spread over cooled cupcakes.
Pink Lemonade Cupcakes with Whipped Cream Topping
Bring a burst of citrusy sweetness to your dessert table with these moist and flavorful pink lemonade cupcakes, topped with a fluffy whipped cream topping.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons pink lemonade mix (or 1 tablespoon lemon zest and 1 tablespoon lemon juice)
– Whipped cream topping (see below)
Instructions:
1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add softened butter, eggs, and pink lemonade mix (or lemon zest and juice). Mix until smooth.
4. Divide batter evenly among cupcake liners.
5. Bake for 18-20 minutes or until a toothpick comes out clean.
6. Allow cupcakes to cool completely before topping with whipped cream.
Whipped Cream Topping:
– 1 cup heavy whipping cream
– 2 tablespoons granulated sugar
Beat cream and sugar until stiff peaks form. Top cooled cupcakes and serve.
Pink Lemonade Cupcakes with Fresh Berry Garnish
Brighten up your day with these moist and flavorful pink lemonade cupcakes topped with a sweet and tangy fresh berry garnish. Perfect for a springtime celebration or a special occasion.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons freshly squeezed pink lemonade
– Fresh berries (such as raspberries, blueberries, or strawberries) for garnish
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, eggs, and pink lemonade.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
7. Allow cupcakes to cool completely before topping with fresh berries.
Cooking Time: 18-20 minutes
Pink Lemonade Cupcakes with Candied Lemon Slices
Brighten up your day with these moist and flavorful cupcakes infused with the sweetness of pink lemonade, topped with a tangy candied lemon slice. Perfect for springtime celebrations or as a sweet treat any time of the year.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons pink lemonade mix
– 1 teaspoon vanilla extract
For the candied lemon slices:
– 2 lemons, thinly sliced
– 1 cup granulated sugar
– Water (as needed)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. Whisk together flour, sugar, baking powder, and salt. Add softened butter and whisk until just combined.
3. Beat in eggs, pink lemonade mix, and vanilla extract.
4. Divide batter evenly among cupcake liners.
5. Bake for 18-20 minutes or until a toothpick comes out clean.
6. Prepare candied lemon slices by soaking sliced lemons in sugar water (1 part sugar to 2 parts water) for at least 30 minutes.
Cooking Time: 18-20 minutes
Pink Lemonade Cupcakes with Marshmallow Fluff Frosting
Pink Lemonade Cupcakes with Marshmallow Fluff Frosting
A sweet twist on the classic cupcake, these pink lemonade cupcakes are infused with the brightness of lemon and topped with a fluffy marshmallow frosting. Perfect for springtime celebrations or anytime you need a little sunshine in your life.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons pink lemonade mix
– 1 cup whole milk
– Marshmallow Fluff Frosting (recipe below)
Instructions:
1. Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, eggs, pink lemonade mix, and milk.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Marshmallow Fluff Frosting:
– 1 cup marshmallow creme
– 2 tablespoons unsalted butter, softened
– 2 cups powdered sugar
Instructions:
1. Beat marshmallow creme and butter until smooth.
2. Gradually add powdered sugar and beat until combined.
Gluten-Free Pink Lemonade Cupcakes
These moist and flavorful cupcakes are perfect for springtime celebrations or any occasion when a burst of citrusy freshness is needed. With the sweetness of pink lemonade balanced by the tanginess of lemon zest, these gluten-free treats will surely put a smile on your face.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 3 large eggs
– 1/2 cup unsalted butter, softened
– 2 teaspoons grated lemon zest
– 2 tablespoons pink lemonade mix (gluten-free)
– 1 teaspoon vanilla extract
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together almond flour, coconut sugar, and lemon zest.
3. In a large bowl, combine eggs, butter, pink lemonade mix, and vanilla extract. Whisk until smooth.
4. Gradually add the dry ingredients to the wet ingredients, whisking until just combined.
5. Divide batter evenly among cupcake liners. Bake for 18-20 minutes or until a toothpick comes out clean.
6. Allow cupcakes to cool completely before dusting with confectioners’ sugar.
Cook Time: 18-20 minutes
Pink Lemonade Cupcakes with Limoncello Drizzle
These Pink Lemonade Cupcakes with Limoncello Drizzle are the perfect treat to brighten up your day. Moist and flavorful, these cupcakes combine the sweetness of pink lemonade with the tanginess of limoncello.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons pink lemonade concentrate
– 1 teaspoon vanilla extract
– Confectioners’ sugar, for dusting
– Limoncello drizzle (see below)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together butter, eggs, pink lemonade concentrate, and vanilla extract.
4. Combine wet and dry ingredients; mix until smooth.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
Limoncello Drizzle:
– 2 tablespoons limoncello
– 1 tablespoon powdered sugar
Whisk together until smooth. Drizzle over cooled cupcakes.
Cooking Time: 18-20 minutes
Pink Lemonade Cupcakes with Edible Flower Decorations
These delightful cupcakes combine the sweetness of pink lemonade with the beauty of edible flowers, making them perfect for springtime celebrations or special occasions.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons pink lemonade mix
– Edible flowers (such as violas or pansies) for decoration
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine butter, eggs, and pink lemonade mix. Whisk until smooth.
4. Gradually add dry ingredients to wet ingredients and mix until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
7. Allow cupcakes to cool completely before decorating with edible flowers.
Cooking Time: 18-20 minutes
Pink Lemonade Cupcakes with Meringue Topping
Brighten up your day with these sweet and tangy pink lemonade cupcakes topped with a fluffy meringue crown.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons pink lemonade extract
– 1 cup buttermilk
For the meringue topping:
– 3 large egg whites
– 1 cup granulated sugar
– 1/2 teaspoon cream of tartar
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition. Beat in pink lemonade extract.
4. Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients.
5. Divide batter evenly among muffin cups. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
For the meringue topping:
1. Preheat oven to 200°F (90°C).
2. In a large bowl, beat egg whites and cream of tartar until frothy.
3. Gradually add sugar, beating until stiff peaks form.
4. Spread or pipe onto cooled cupcakes. Bake for an additional 10-15 minutes or until golden brown.
Pink Lemonade Cupcakes with White Chocolate Ganache
Brighten up your dessert table with these moist and flavorful cupcakes infused with the sweetness of pink lemonade and topped with a rich white chocolate ganache.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons pink lemonade
– 1 teaspoon vanilla extract
For the ganache:
– 1 cup white chocolate chips
– 1 tablespoon heavy cream
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Gradually add dry ingredients to wet ingredients, alternating with pink lemonade and vanilla extract, beginning and ending with dry ingredients.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
7. Allow cupcakes to cool completely before topping with ganache.
Cooking Time: 18-20 minutes
Pink Lemonade Cupcakes with Lemon Curd Filling
Brighten up your day with these delightful cupcakes, infused with the zesty flavors of pink lemonade and topped with a tangy lemon curd filling.
Ingredients:
For the cupcakes:
– 1 cup (200g) all-purpose flour
– 1/2 cup (100g) granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup (120ml) whole milk, at room temperature
– 2 large egg whites
– 1 tablespoon pink lemonade extract
For the lemon curd filling:
– 1/2 cup (100g) granulated sugar
– 3 tablespoons freshly squeezed lemon juice
– 1/4 cup (60g) unsalted butter, softened
– 2 large egg yolks
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together milk, egg whites, and pink lemonade extract.
4. Add the dry ingredients to the wet ingredients and whisk until smooth.
5. Divide the batter evenly among the muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Allow cupcakes to cool completely before filling with lemon curd.
Lemon Curd Filling:
1. In a small saucepan, whisk together sugar and lemon juice.
2. Add the butter and cook over medium heat, whisking constantly, until smooth and creamy.
3. Remove from heat and stir in egg yolks. Let cool to room temperature before filling cupcakes.
Cooking Time: 18-20 minutes
Pink Lemonade Cupcakes with Graham Cracker Crust
These moist and flavorful cupcakes combine the classic taste of pink lemonade with a crunchy graham cracker crust, making them perfect for a springtime celebration or a pick-me-up treat.
Ingredients:
For the Graham Cracker Crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tablespoons (3/4 stick) unsalted butter, melted
For the Pink Lemonade Cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup whole milk
– 2 large egg whites
– 2 tablespoons freshly squeezed pink lemonade
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. Prepare the Graham Cracker Crust: In a medium bowl, mix crumbs and sugar. Pour in melted butter; stir until combined. Press 1-2 tablespoons of crust mixture into each liner.
3. Prepare the Cupcakes: Whisk together flour, sugar, baking powder, and salt. In a large bowl, whisk together milk, egg whites, and pink lemonade. Add dry ingredients to wet ingredients; whisk until smooth.
4. Divide batter evenly among liners. Bake for 18-20 minutes or until a toothpick comes out clean. Allow cupcakes to cool completely before dusting with confectioners’ sugar.
Pink Lemonade Cupcakes with Sparkling Sugar Sprinkle
These cupcakes are a refreshing twist on classic vanilla, infused with the brightness of pink lemonade and topped with a sweet sparkly surprise.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 cup pink lemonade (homemade or store-bought)
– Sparkling sugar for sprinkling
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Gradually add the dry ingredients to the wet ingredients, alternating with pink lemonade, beginning and ending with dry ingredients.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
7. Allow cupcakes to cool completely before sprinkling with sparkling sugar.
Cooking Time: 18-20 minutes
Summary
Indulge in the sweet and tangy world of pink lemonade cupcakes! This delightful collection of recipes offers 20 unique and refreshing takes on the classic treat. From classic buttercream frosting to creative combinations like strawberry, raspberry swirl, and lemon blueberry, there’s a flavor combination for every taste bud. Plus, discover special variations like vegan, gluten-free, and coconut-based options. Whether you’re looking for a light and airy texture or a rich and creamy topping, these pink lemonade cupcakes are sure to delight.
