Aug 042011

I really want to get back into baking and updating this blog and I thought what better way than doing a series of summer cupcakes these last few weeks before summer comes to an end. I decided the first cupcake that needed to be made was a pink lemonade cupcake. I was googling around for a recipe and having a hard time finding one that didn’t call for a boxed cake. I tweeted just that and Jenna from All About Avacakes was nice enough to find a recipe for me! Then strangely enough while looking through one of my many cupcake books I found that EXACT cupcake! It was from my 125 Best Cupcake Recipes cookbook though and the last time I made a cupcake from them they ended up in the trash. But because someone else had made them and approved I decided I was okay!


I wanted to get a candy straw type thing for a garnish but couldn’t find anything. I bought some black licorice “string” but it was too floppy. I also purchased some lemon “slices” from my grocery store’s bulk candy department but because they were yellow I didn’t really like how they looked with the pink cupcakes.

I finally settled on just some pink sprinkles.

These cupcakes do definitely taste like pink lemonade! A bit of summer in cupcake form!


Pink Lemonade Cupcakes:

1 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
Pinch salt
1/2 cup granulated sugar
1/4 cup vegetable oil
2 egg whites
1/3 cup thawed frozen pink lemonade concentrate
1/4 cup buttermilk
2 or more drops red food coloring


Preheat oven to 350 F. Line muffin pan with liners.
In a small bowl, combine flour, baking powder, baking soda and salt. Set aside.
In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until just smooth. Add just enough food coloring to turn the batter a light shade of pink. Scoop batter into liners (fill about three-fourths full). Bake in preheated oven for 20-25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
Pink Lemonade buttercream:
3 cup + 3 Tbsp. confectioner’s sugar (I used more)
1 stick unsalted butter at room temperature
1/8 tsp. salt
2 Tbsp. pink lemonade concentrate (I used more for a stronger flavor)
Red food coloring
Add the butter, confectioner’s sugar, salt, lemon juice, and a few drops of food coloring to the stand mixer and mix on low using the paddle attachment until combined. Turn the speed to med-high until the buttercream is fluffy and uniformly pink. Pipe or spread onto cooled cupcakes.