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.

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Pink Lemonade Cupcakes

Yield: 20 cupcakes


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


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

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12 Responses to “Red Velvet Cupcakes & My New Favorite Way to Frost Cupcakes”

  1. #
    Bridget — February 19, 2009 at 5:22 pm

    You chose a great recipe! I’m glad you liked it. Did your friend like the recipe from Smitten Kitchen? I liked that one too, but it was a little more chocolately than I was looking for.

  2. #
    Sara Therese — February 19, 2009 at 5:25 pm

    What a cool way to frost! That is so nifty – can’t wait to try. Thanks, Jen!

  3. #
    Jen — February 19, 2009 at 5:37 pm

    Amy said her sister enjoyed them so they seemed to be well received. I wanted something bright red and without a ton of food coloring. Those are the main reasons I chose the recipe I did. Then I saw your comparison post while the cupcakes were in the oven, I saw your post and it reassured my choice!

  4. #
    kathleen & tom — February 19, 2009 at 5:45 pm

    Ooooooh brown sugar cream cheese frosting! I’m intrigued.

    Those look great!

  5. #
    kathleen & tom — February 19, 2009 at 5:45 pm

    Ooooooh brown sugar cream cheese frosting! I’m intrigued.

    Those look great!

  6. #
    Cathy — February 19, 2009 at 6:38 pm

    this looks great! I’ll have to try this to bring to work because my CWs only eat CMR’s red velvet cake!

  7. #
    Colleen — February 20, 2009 at 2:05 pm

    Ooh that frosting technique looks amazing! Give you most frosting to eat, too!

  8. #
    Sheila60526 — February 20, 2009 at 2:52 pm

    That gives me an idea! What if I put something else in the cone? Maybe a melted chocolate or something. Hmmm have to think about that. Beautiful post.

  9. #
    Jen — February 20, 2009 at 2:55 pm

    Yep Sheila – I do that all the time. If you look at the other cupcakes in my blog, I’ve stuffed bananas, peanut butter, jams etc in cupcakes. It’s probably my favorite way to make a cupcake!

  10. #
    Jennifer — February 26, 2009 at 10:39 pm

    I love removing the cone from my cupcakes as well. More yummy frosting!! 🙂

  11. #
    CB — March 7, 2009 at 3:47 pm

    Oooh I’ll have to try out this red velvet recipe and compare too. I think it’s so interesting that every RV recipe that is slightly different but basically the same can give you different taste results. Love the new frost method!

  12. #
    Kelsey — August 2, 2010 at 5:22 am

    So…I realize I’m seriously late to the party, but I’m so glad you like the red velvet recipe! The frosting sounds delish 🙂

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