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–+ servings
Pink lemonade cupcakes on a white plate.

Pink Lemonade Cupcakes

Justin
These tart and sweet pink lemonade cupcakes are the dessert version of your favorite drink. Pretty in pink they are festive and fun for spring and summer occasions.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 24 cupcakes
Calories 269 kcal

Equipment

  • Cupcake Tin
  • Hand or Stand Mixer
  • Measuring cups and spoon
  • Cupcake Liners
  • Pink paper straws cut into thirds, optional
  • Mixing bowl

Ingredients
  

For pink lemonade cupcakes

  • 1 box White Cake Mix
  • .5 cup Oil
  • 4 Egg Whites
  • 1.5 cups Water
  • 1 teaspoon Lemon Extract
  • Pink Food Color

For Pink Lemonade Buttercream

  • 4 cups Powdered Sugar
  • 1 cup Butter unsalted
  • 2 tablespoons Lemon Juice
  • Pink Food Color

Instructions
 

For Pink Lemonade Cupcakes

  • Line cupcake tin with liners and preheat oven to 350 degrees Fahrenheit.
  • Combine cake mix, .5 cup oil, 4 egg whites, 1.5 cups water, 1 teaspoon lemon extract and a few drops of pink food coloring in a mixing bowl. Mix until well combined.
  • Fill cupcakes liners ⅔ of the way full with cupcake batter and bake for 15 minutes or until slightly browned and center is set.

For pink lemonade frosting:

  • Add 1 cup of butter and 2 cups of powdered sugar to mixing bowl. Mix on low until combined.
  • Add remaining 2 cups of powdered sugar and 2 tablespoons of lemon juice and mix on low until combined. Then, bump up speed to medium and mix for around 2 minutes until smooth and fluffy.
  • Add a drop or two of pink food coloring and mix until well combined.
  • Transfer frosting to piping bag with a large star tip.
  • Once cupcakes have cooled, pipe a large mound on frosting on top of each and add paper straw if desired.

Notes

Tips:
  • Use pink lemonade drink mix 2 - 3 tablespoons in both the cupcakes and buttercream for extra strong pink lemonade flavor.
  • Make them from scratch by making a vanilla cupcake base instead of using boxed cake mix.
Storage:
Keep them in an airtight container in the refrigerator for 5 days.  Or, freeze them for up to 6 months.

Nutrition

Calories: 269kcalCarbohydrates: 38gProtein: 2gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 20mgSodium: 220mgPotassium: 25mgFiber: 0.2gSugar: 29gVitamin A: 236IUVitamin C: 0.5mgCalcium: 51mgIron: 0.4mg
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.