Pink Lemonade Cupcakes


Today is the last day of cupcake week. I hope you guys have enjoyed it as much as I have (be sure to enter in my cupcake giveaway by midnight Aug 28th). I wanted to make something light and summery and when I saw these in my Google Reader earlier this week, I knew they’d fit the bill. Pink lemonade is the perfect summertime beverage. It just doesn’t feel right to drink it any other time of year. And, they’re so darn cute with the pink frosting and pink cake.

For the frosting on these guys, I added an extra two Tbsp of the concentrate and also a couple Tbsp of milk to thin it out. Hubby thought these cupcakes were too sweet because of the frosting, but that’s so something he’d say. I loved them. I was eating the leftover frosting by just piping it onto my finger. It is very sweet, and very good. Although next time, I might use more milk and less of the concentrate to help Hubby’s lack of a sweet tooth!

I am also submitting these as my entry for Flavor of the Month on Bake at 350. This month, the flavor is Pucker Up! (lemon or lime)

Don’t forget to enter in my 2nd blogiversary giveaway by midnight on August 28th!

Check out my week of cupcakes here.

Print Save

Pink Lemonade Cupcakes

Yield: 20 cupcakes

Ingredients:

For the Cupcakes
2 cup flour
1 tsp baking powder
1/2 tsp baking soda
Pinch salt
1 cup sugar
1/2 cup vegetable oil
4 egg whites
2/3 cup thawed frozen Pink Lemonade Concentrate
1/2 cup buttermilk
Pink food coloring

For the Frosting
3 cups + 3 Tbsp powdered sugar
1 stick unsalted butter at room temperature
1/8 tsp salt
2 Tbsp pink lemonade concentrate
Milk to reach desired consistency
Pink food coloring

Directions:

For the Cupcakes
Preheat oven to 350F. 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. Top cooled cupcakes with frosting (see below).

For the Frosting
Add the butter, confectioner’s sugar, salt, lemonade concentrate, and a few drops of food coloring to the stand mixer and mix on low using the paddle attachment until combined.

I wanted to clarify my comments above about the frosting being too sweet. I was silly and added 4 Tbsp of the pink lemonade concentrate to try to thin it out. Then I tasted it and was like what the heck and I doing! I should be adding milk to thin it out. So if you use the recipe as written with the 2 Tbsp, I don't think it will be too sweet. Just use milk to thin in instead of more concentrate like me!

Turn the speed to med-high until the buttercream is fluffy and uniformly pink. Pipe or spread onto cooled cupcakes.

Recipe from Sweet Cheeks

    Pin It

17 Responses to “Rhubarb Rolls”

  1. #
    1
    Ellie — May 21, 2009 at 1:48 pm

    How cool! These look delicious!

  2. #
    2
    Molly Jean — May 21, 2009 at 1:59 pm

    This totally takes me back to childhood. We ALWAYS used fresh rhubarb from our backyard to make yummy breakfast treats!

    I think I will have to make these for my parents next time they visit. They will LOVE them!

  3. #
    3
    Holly — May 21, 2009 at 2:04 pm

    Those look amazing! I’m always on the lookout for new rhubarb recipes, the season for it is so short in Western Ma, that I tend to buy WAY too much and stick in the freezer..

  4. #
    4
    thecookingnurse — May 21, 2009 at 2:39 pm

    I have never had rhubarb before, but these look great!

  5. #
    5
    Kerstin — May 21, 2009 at 10:16 pm

    They’re so pretty – I love family recipes!

  6. #
    6
    Stephanie Wagner — May 21, 2009 at 10:19 pm

    I never know what to do with Rhubard, but these looks awesome!

  7. #
    7
    ttfn300 — May 22, 2009 at 12:35 am

    divine. i want one. right now. pretty please?? 🙂

  8. #
    8
    Mermaid Sweets — May 22, 2009 at 3:32 am

    I love your recipes, lactose free and awesome, I will def. have to try this. Ps. we should team up and do something lactose free together in solidarity!

  9. #
    9
    Jen — May 22, 2009 at 12:33 pm

    Thanks everyone – seriously if you have rhubarb hanging around. Make these. You won’t regret it.

  10. #
    10
    alexandjess — May 22, 2009 at 5:53 pm

    I’m a little lost. The ingredients list mentions 5 c. rhubarb (and you break it into 3 c. for the filling and 2 c. for the sauce) but I don’t see in the step-by-step instructions when/where/how the 2 c. of rhubarb are used. Please help!
    Thanks!

  11. #
    11
    Jen — May 26, 2009 at 4:02 pm

    alexandjess – thanks for catching my mistake. I added the instructions about the sauce into the post, but you make the sauce by boiling 2 cups cut rhubarb, 1 cup sugar, 1 1/3 cups water. The rhubarb for the sauce can be cut in large chunks because it all falls apart anyways.

  12. #
    12
    Nancy — May 26, 2009 at 4:57 pm

    Your sisters made the rhubarb rolls and stuffed dates yesterday for our Memorial Day cookout. They were delicious!!!! Can’t wait to have another piece tonight for desert. I have a new recipe for potato salad that is delish….let me know if you want me to pass on.

  13. #
    13
    natasha — June 12, 2009 at 3:35 am

    i made these tonight and they went awry for a series of reasons that were my fault and won’t go all into…. one thing i did though was use half rhubarb and half strawberries, which sounded delish but i didn’t cut the sugar enough and i think that also made things more watery. my question though, is whether by ‘shortening’ you specifically mean something like crisco or whether you just mean butter or margarine or anything like that. i used butter and didn’t see how i could get away with a little ‘stirring’ before rolling. i tried to cut it in with a pastry blender, but in the end maybe that was too much action for the dough as it seemed a little gummy after cooking….

    i’d appreciate any advice!

  14. #
    14
    Jen — June 12, 2009 at 12:09 pm

    natasha – I use Crisco for the dough. I think that’s what my dad always uses as well. Hopefully that is what caused the gumminess. Sorry they didn’t turn out for you.

  15. #
    15
    GS — August 6, 2017 at 2:11 pm

    My family has been making these for years. I have used butter or margarine to cut into the flour mixture for the dough and have never had a problem. I always roll my dough out into a rectangle and when I cut the rolls they NEVER look as neat as the ones you have pictured! I have added strawberries but only in the sauce. My mom liked to add red food coloring to make it look more rosy. We bake for 20 minutes before pouring on the sauce and then another 20 minutes. I have to make it every spring in honor of my mom.

  16. #
    16
    dev — September 12, 2017 at 11:07 pm

    my grandma recipe calls thesr soringtime rollypoly, and can ad what ever frozen berries you have , frozen is the least messy

  17. #
    17
    dev — September 12, 2017 at 11:08 pm

    sorry thats springtime rollypolly

Leave a Comment