Pink Lemonade Cupcakes recipe

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Ingredients

1 (18.25 ounce) package white cake mix
¾ cup frozen pink lemonade concentrate, thawed
½ cup water
⅓ cup vegetable oil
4 egg whites
4 drops red food coloring, or as desired
4 cups confectioners' sugar
⅓ cup butter, softened
¼ cup frozen pink lemonade concentrate, thawed
2 drops yellow food coloring, or as desired

Nutrition Info

246.2 calories
carbohydrate: 43.2 g
cholesterol: 6.8 mg
fat: 8 g
fiber: 0.2 g
protein: 1.6 g
saturatedFat: 2.4 g
servingSize: -
sodium: 169.6 mg
sugar: 37.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper muffin liners.

  2. Beat white cake mix, 3/4 cup pink lemonade concentrate, water, vegetable oil, egg whites, and 4 drops red food coloring together in a bowl with an electric mixer on low speed for 30 seconds. Increase speed to medium and beat until batter is smooth, about 1 minute more. Pour batter into prepared muffin cups.

  3. Bake cupcakes in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 25 minutes. Transfer cupcakes to wire racks to cool completely.

  4. Beat confectioners' sugar, butter, 1/4 cup pink lemonade concentrate, and yellow food coloring together in a bowl with an electric mixer until frosting is light and the desired consistency. Spread frosting onto cooled cupcakes.

Recipe Yield

2 dozen cupcakes

Recipe Note

Delicious cupcakes made with white cake mix and pink lemonade! Decorate with lemon slice candies or your other favorite cupcake decorations!

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