Pink Lemonade Cupcakes Recipe
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ingredients
Pink Lemonade Cupcakes- 2½ cups flour
- 1 tbsp lemon zest
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- ¾ cup butter, softened
- 2 cups sugar
- 3 eggs
- 2 tsp vanilla extract
- ½ cup pink lemonade concentrate
- 1 cup buttermilk
- 1(8oz) package cream cheese
- ½ cup butter, room temperature
- 2 tbsp frozen pink lemonade concentrate
- 5 cups icing sugar
- Dab of pink food coloring, to desired color
directions
- For the cupcakes, preheat oven to 350F. Line 22 muffin cups with paper liners and coat with non-stick cooking spray. In a small bowl, combine flour, lemon zest, baking powder, baking soda and salt. Set aside.
- Using an electric mixer, cream butter and sugar on medium speed until light and fluffy. Beat in eggs one at a time. Mix in vanilla and pink lemonade concentrate. On low speed, alternate adding flour mixture and buttermilk to mixer, beginning and ending with the flour. Mix just until combined. Fill prepared muffin cups with ¾ full with batter. Bake 20-22 minutes, until a toothpick inserted in the middle comes out clean. Cool cupcakes completely before frosting.
- For the pink lemonade frosting, in an electric mixer, beat cream cheese and butter until well combined. On low speed, add pink lemonade concentrate, icing sugar and pink food coloring. Scrape down the sides of the bowl and beat for 30 seconds more on medium speed until smooth and creamy. Spread frosting on cooled cupcakes.