Spooky Sweets!

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Pink Lemonade Cupcakes

Pink Lemonade Cupcakes

While I was planning my baking agenda this week (that’s totally normal right?) it occurred to me I can’t remember the last time I made cupcakes. Sure enough when I checked here to confirm it’s been over a month since I made cupcakes! What?! How could this be – this had to change and fast. Sure we’ve been consumed with fun things like Ice Cream and Macarons but cupcakes and me we’re like peanut butter and jelly, I practically had to bake some. Since we officially kicked off summer break this week I thought it would be the perfect time to make the girls a summery cupcake. My girls not only love pink lemonade flavor but it’s pink which is always a win when your baking for 3 girls.

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I’ve been wanting to try out some Pink Lemonade Cupcakes since last summer when I made these Pink Lemonade Crinkle Cookies. I love that they are a little bit sweet and a little bit tart combined with buttercream it makes for one awesome flavor! I debated wether or not I wanted to make these from scratch or spruce up a cake mix, the lazy bug bit me and I opted to spruce up a cake mix and it worked lovely! Not only did they taste great they fit perfectly into the category of an easy summer treat.

Here’s what you’re going to need:

Pink Lemonade Cupcakes
1 Duncan Hines White Cake Mix + Ingredients listed On The Box
3 Tbsp. Country Time Pink Lemonade Dry Mix
1.5 Tbsp. Lemon Extract
Pink Gel Food Coloring

Pink Lemonade Buttercream
2 Sticks Unsalted Butter (leave out of fridge to soften a bit OR cut into small pieces)
1 Cup Shortening
2 Tbps. Pink Lemonade Mix
2 Tsp. Lemon Extract
8 Cups Powdered Sugar
5-6 (approx.) Tablespoons Of Milk
Pink Gel Food Coloring

Makes and frosts 24 cupcakes.

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Step 1: Preheat oven to 350 degrees. Mix together cake mix, ingredients listed on box, lemonade mix, and lemon extract until fully combined. Add in pink food coloring an then beat for about 1 minute.

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Step 2: Spoon 3 Tbsp. of cake batter into each cupcake liner. Bake at 350 degrees for 16-18 minutes.

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While cupcakes cool begin buttercream.

Step 3: Beat butter until soft and creamy, add in shortening and beat until fully combined. Add in extract and lemonade mix and beat until combined once more. Slowly add in powdered sugar about one cup at a time mixing in between. Add milk 1 Tbsp. at a time until you achieve desired consistency. Add in a tiny bit of pink food coloring (gel is preferred) until you reach desired pink. Careful, a little pink goes a long way!

Step 4: Once cupcakes cool frost and enjoy!

I used a large round piping tip to frost these cupcakes and you can find more info how and even a video at Frosting Cupcakes 101. I added a little pink sanding sugar and yellow non pariels to the top with a little cut rugby straw from Sweets & Treats Boutique. The adorable yellow striped liners also came from Sweets & Treats Boutique!

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Nothing says summer like a little lemonade! Or anything lemon for that matter! Looking for more? Here’s a few more lemon treats you may enjoy!

Pink Lemonade Crinkle Cookies

Lemon Pudding Cupcakes

Pink Lemonade Cupcakes

Ingredients

    Pink Lemonade Cupcakes
  • 1 Duncan Hines White Cake Mix + Ingredients listed On The Box
  • 3 Tbsp. Country Time Pink Lemonade Dry Mix
  • 1.5 Tbsp. Lemon Extract
  • Pink Gel Food Coloring
  • Pink Lemonade Buttercream
  • 2 Sticks Unsalted Butter (leave out of fridge to soften a bit OR cut into small pieces)
  • 1 Cup Shortening
  • 2 Tbps. Pink Lemonade Mix
  • 2 Tsp. Lemon Extract
  • 8 Cups Powdered Sugar
  • 5-6 (approx.) Tablespoons Of Milk
  • Pink Gel Food Coloring

Instructions

  1. Preheat oven to 350 degrees. Mix together cake mix, ingredients listed on box, lemonade mix, and lemon extract, until fully combined. Add in pink food coloring an then beat for about 1 minute.
  2. Spoon 3 Tbsp. of cake batter into each cupcake liner. Bake at 350 degrees for 16-18 minutes.
  3. Beat butter until soft and creamy, add in shortening and beat until fully combined. Add in extract and lemonade mix and beat until combined once more. Slowly add in powdered sugar about one cup at a time mixing in between. Add milk 1 Tbsp. at a time until you achieve desired consistency. Add in a tiny bit of pink food coloring (gel is preferred) until you reach desired pink. Careful, a little pink goes a long way!
  4. Once cupcakes are cool frost and enjoy!
http://makebakecelebrate.com/pink-lemonade-cupcakes/

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Comments

  1. Is there a cake/cupcake recipe that you can share to replace the box cake mix?

  2. Just saw these on instagram! What a fun summer flavor and I love how simple it is!!!

  3. Can’t wait to give these a go!

  4. Pink lemonade is my favorite shave ice flavor. These look great!

  5. I actually went out last night and bought everything needed to make these and they turned out AMAZING! My entire family was truly impressed with them, but I was more impressed with the AMAZING step-by-step instructions. I am not much of a baker or chef, so these instructions were written out perfectly for me to follow and it definitely makes me want to try more of your recipes (currently writing them down as we speak!).

    I just have one question: I used an icing bag for the first time (I think it went pretty well), but I noticed I didn’t have “smooth” looking icing. It had a lot of air spots. How could I prevent that for the next batch of cupcakes ? :)

    • Hello! I am SOOO glad you enjoyed these cupcakes! There could have been a couple different things that caused the air pockets. One, maybe a little too much whipping. The other could be simply the way you place it in your bag. Make sure when you fill your bag you use the spatula to really push the frosting down in. Then massage the bag to push all the extra air out, even pipe a little into the bowl before beginning. I hope that helps!

  6. this was super good I did a demo at home before the cupcake wars at my school, but I really need the finishing touch…those straws! Where do I find them??

  7. Nicole says:

    what can I use instead of shortening? Really not a fan of it.