recipe :: pink lemonade cupcakes

When I was writing my “lemons” post I came across a few different recipes for pink lemonade cupcakes. I was very intrigued & thought it sounded fabulous, so I just had to give them a try. They came out amazing! I absolutely looove the cake! The frosting is good too, but is super tangy.

I’ve gotten mixed reactions from them – some likes, some loves & some hates. Basically you really need to be a fan of lemon &/or pink lemonade. I’m not sure they’re a “kid-friendly” recipe. My three year old niece said they were “awful” lol.

Pink Lemonade Cupcakes:

Ingredients:

CAKE:
1 package white cake mix
Water & oil (per cake mix instructions)
1/2 cup frozen pink lemonade mix thawed (undiluted)
1 tablespoon lemon peel finely chopped

FROSTING:
3 c. + 3 Tbsp. confectioner’s sugar
1 stick unsalted butter {at room temp}
1/8 tsp. salt
2 Tbsp. pink lemonade concentrate
Pink food coloring

CAKE: Preheat oven 350°F. Follow cake mix package directions to prepare cake. Add colored sugar, pink lemonade & finely chopped chopped lemon peel to cake batter.  Bake 20-25 minutes or until toothpick inserted comes out clean. Let cool completely before decorating.

FROSTING: Add butter, confectioner’s sugar, salt, lemonade & few drops of food coloring to the stand mixer & mix on low using the paddle attachment until well mixed. Turn speed to med-high until the buttercream is fluffy & uniformly pink. Pipe or spread onto cooled cupcakes.

OPTIONAL: To create pink sugar, add a few drops of pink food coloring to granulated sugar. Use in batter & also as sprinkles on frosted cupcakes.

{The cake recipe is adapted from Wilton & frosting recipe is via Cast Sugar.}

♥ Click here to download printable recipe card

I forgot to include it on the recipe card, but I also added a few drops of pink food coloring to the cake batter {I used Neon Pink Food Coloring & absolutely adore it!} I suggest using foil baking cups. The first batch I made I used paper cups & this is what happen…

They started separating for the liners as soon as I took them out the oven. Anyone have any idea why? I’m absolutely clueless as to why lol. So the next round I used foil cups & had absolutely no issues.

The mystery seperating led me to a super cute solution for the “ruined” cupcakes though…

Packaging the cupcakes in mason jars! So adorable, right? I came across this idea a few months ago via With this Ring {on a feature they did on Cakies blog} & fell in love with it.

Not only is it a super cute way to package them, but it also makes them extremely easy to transport or to let guests take home. I’ve been passing out jars to everyone & even ended up putting some of the cupcakes from the foil liners in jars.

Aaand oh yes I did, spray paint some of the jar lids light pink

*Exclusive* FREE printable coming soon!
{party circles shown here on jars & cupcake toppers}

♥