Pink Lemonade Cupcakes
Starting with a cake mix and frozen lemonade, these Pink Lemonade Cupcakes are easy to make and taste of pure lemony goodness!
Ingredients
- For Pink Lemonade Cake:
- 1 box white cake mix
- 3/4 cup frozen pink lemonade concentrate
- 1/2 cup water
- 1/3 cup vegetable oil
- 4 egg whites
- For Pink Lemonade Buttercream:
- 3 cups confectioners sugar
- 1 stick unsalted butter room temperature
- 2 tbsp frozen pink lemonade concentrate
- Pinch of salt
- food coloring
Instructions
- Preheat oven to 350 degrees and line 24 muffins tins with liners
- Combine all of the cake ingredients in your mixer and begin by mixing low for 30 seconds, then increase the speed to medium for 2 minutes.
- Divide the batter evenly, filling the liners about 2/3 full
- Bake cupcakes for about 20-25 minutes, or until cake tester comes out clean
- Cool cupcakes before frosting.
- For the frosting: Combine all ingredients in mixer fit with a paddle attachment and mix on low until combined.
- Increase speed to medium-high and beat until frosting is light and to your desired consistency
- Separate frosting in 2 bowls and color as you desire
- (I doubled the buttercream recipe to pipe on lots of this delicious frosting!)