Pink Lemonade Cupcakes

Pink Lemonade Cupcakes with Buttercream Frosting

I am the official office baker where I work and I have quite a reputation when it comes to my baking skills. I am always trying new and different recipes and this one is no different. This week’s “birthday girls” requested a Pink Lemonade Cake and while I had heard of it before, it wasn’t on the top of my list to make. However, I caved in and said I would make it special just for them. Don’t they look just wonderful? They taste amazing as well! I can’t take credit for the recipe – I got it from HERE. Shawn did help me make these and he was so excited to wear his Star Wars Apron we got him last year (he refused to wear until tonight) from Williams-Sonoma and he was pouring in the ingredients and turning on the mixer. Oh how I love these simple little moments in our everyday life.


Pink Lemonade Cupcakes

Makes 24 cupcakes


2 1/2 cups all-purpose flour

1 1/4 teaspoons baking powder

1 teaspoon baking soda

1/8 teaspoon salt

1 1/4 cups granulated sugar

1/2 cup plus 2 tablespoons vegetable oil

5 egg whites

3/4 cup frozen pink lemonade concentrate, thawed

1 teaspoon vanilla

1/2 cup plus 2 tablespoons buttermilk

Red food coloring


Pre-heat oven to 350° F.

In a bowl, mix together flour, baking powder, baking soda and salt until well blended. Set aside.

In the bowl of a stand mixer with whisk attachment, whisk together sugar, oil, egg whites, pink lemonade concentrate and vanilla until well blended.

Add about 1/3 of the flour mixture; whisk until blended.

Add half the buttermilk, whisk until blended.

Continue alternately adding flour mixture and buttermilk until everything is mixed together. Do not over mix.

Add food coloring, one drop at a time, until you get a nice pink color.

Pour batter into paper cupcake cups in a muffin pan so that the cups is about 3/4 full of batter.

Bake for 15-18 minutes, or until a tester inserted into the center of the cupcake comes out clean.

Cool completely before frosting with Pink Lemonade Buttercream Frosting (recipe below).


Pink Lemonade Buttercream Frosting

Makes enough to frost 24 cupcakes (NOTE: I doubled the frosting recipe because I always put a ton each cupcake)


1 cup butter, room temperature

4 cups icing sugar

6 tablespoons frozen pink lemonade concentrate, thawed

1/2 teaspoon vanilla

Water, if needed

Red food coloring



In the bowl of a stand mixer, beat butter on medium high speed until pale and fluffy.

Add icing sugar, vanilla and pink lemonade concentrate and beat on low speed until completely mixed together. If the icing is still too thick, add water one teaspoon at a time, beating after each addition, until you get a spreadable consistency.

Add food coloring, a drop at a time, beating after each addition, until you get a pink color you like.

Pipe or spread onto cupcakes. Decorate with sprinkles.

One thought on “Pink Lemonade Cupcakes

  1. Darylynn

    They really do look great! You could take photos for a cookbook as well as bake the items. 🙂 My daughter is the salsa maker at her work. 🙂 Glad Shawn enjoyed helping and wearing his Star Wars apron. Ryan is all about The Avengers, esp Ironman. Have a great rest of the week!

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About Jules

Hiya! I’m Jules and I am the Weekend Housewife… I am a graphic designer during the hours of 9-5 during the week and the rest of my time is spent being a mommy, a wife, a cook and baker, a memory keeper and photographer and a crafter.

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Chatterbug College Student