These beautiful Pink Lemonade Cupcakes are perfect for baby and bridal showers, and any other cupcake-worthy occasion.
These pink lemonade cupcakes feature oil instead of butter which not only offers a more neutral flavor but instills some serious moistness.
Also, instead of whole eggs I used egg whites to maintain as white a canvas I could to work with. The yolks would give the cupcakes a yellowish tint which would mar the perfect pink look I was going for.
This recipe is also very easy to halve (lots of even numbers, especially for eggs) so you can always make less if you desire.
The frosting begins as a straightforward American buttercream, but with the addition of more of the frozen pink lemonade concentrate and an extra shot of bright lemon flavor from some lemon juice, it transforms into a lemony treat that honors the cupcakes so perfectly.
Individually, the cupcakes and frosting scream with the flavors of pink lemonade, but together, they are a perfect whole. One compliments the other in complete harmony.
The icing on the cake (literally) is piping the pink frosting to resemble a rose. This is done quite easily using a large closed star tip and piping a circle starting from the center of the cupcake and working your way out.
With very little effort, the result is 24 blush roses screaming with the flavor of summer. These cupcakes would also be perfect for bridal showers, baby showers, Mother's day, your mom's birthday, your birthday, your daughter's birthday, or any breast cancer awareness function. They are just that dynamic. Please, make them soon. You'll thank me.
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- Chocolate Cupcakes with Red Wine Buttercream Frosting
- Chocolate Guinness Cupcakes with Bailey's Frosting and Irish Whiskey Ganache Filling
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Pink Lemonade Cupcakes
- 2 ½ cups all-purpose flour
- 1 ¼ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 ¼ cups granulated sugar
- ¾ cup frozen pink lemonade concentrate thawed
- ½ cup vegetable oil
- 4 egg whites
- ½ cup buttermilk
- Red food coloring as needed
- 8 ounces (2 sticks) unsalted butter, room temperature
- 2 cups confectioners’ sugar
- 3 tablespoons frozen pink lemonade concentrate thawed
- 1 teaspoon lemon juice
- Pinch kosher salt
- Red food coloring as needed
- Adjust the oven rack to the center of the oven and preheat to 350°F. Line 24 standard muffin cups with paper liners and set aside.
- In a bowl, mix together the flour, baking powder, baking soda, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the sugar, pink lemonade concentrate, oil, and egg whites until well blended. Add half the dry ingredients and mix until just combined. Then add the buttermilk and mix again, followed finally by the remaining dry ingredients. Do not over mix. Add red food coloring one drop at a time to achieve desired pink color. The color will fade slightly when baked.
- Fill each liner ¾ full with batter. Bake the cupcakes for about 18 minutes or until a toothpick inserted into the center comes out clean. Cool cupcakes completely.
- To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment beat the butter until nice and fluffy. Pause the mixer occasionally to add the confectioners’ sugar ½ cup at a time and beat until combined and fluffy. Add the pink lemonade concentrate, lemon juice, and a pinch of salt and beat until smooth and fluffy. Add red food coloring one drop at a time to achieve desired pink color.
- Fill a pastry bag fitted with a large piping tip (preferably a closed star tip to achieve a rose look) with the frosting and frost the cupcakes as desired. To achieve a rose look with the frosting, pipe in a circle from the center of the cupcake outward.
- Frosted cupcakes can be refrigerated up to 2 days in airtight containers; bring to room temperature before serving.
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*