Pink Lemonade Cupcakes Recipe

Put a spin on the typical summer dessert by trying this refreshing Pink Lemonade Cupcakes Recipe.

| June 2013

Pink Lemonade Cupcake

These Pink Lemonade Cupcakes are a refreshing summer snack the whole family will love.

Photo Courtesy Thomas Nelson, Inc.

In You Be Sweet (Thomas Nelson, Inc., 2012), a compilation of stories and sweet treats, Patsy Caldwell and Amy Lyles Wilson peek in on those occasions special enough to demand a dessert decadent and memorable enough to be repeated time and again. You’ll find the strawberry jam bars that always make an appearance at the neighborhood picnic. The German chocolate cake roll that pulls in the big bucks at the charity bake sale? That’s here too. The blackberry jelly recipe that has graced Mason jars all over the South for decades? It’s here, and it’s just about the best hostess gift you can offer up. Be sweet? You won’t be able to help it! The following excerpt comes from chapter 7, “Honey’s Sweet Tooth.” 

You can purchase this book from the GRIT store: You Be Sweet.

More from You Be Sweet:

Pumpkin Cake Recipe With Cream Cheese Icing

Pink Lemonade Cupcakes Recipe
Makes 12 servings

1 cup self-rising flour
2/3 cup sugar
4 tablespoons butter, softened
1/3 cup frozen pink lemonade concentrate, thawed (reserve some for the frosting)
1/4 cup buttermilk
1 large egg
1/2 teaspoon vanilla extract
3 drops of red food coloring

Lemonade Butter Frosting
2 cups powdered sugar
5 tablespoons butter, softened
2 tablespoons pink lemonade concentrate (leftover from the cupcake ingredient)
1 tablespoon light whipping cream
2 drops red food coloring

To make the cupcakes:
Preheat the oven to 350 degrees. Line 12 muffin tin cups with paper liners. In a small bowl, use an electric mixer to combine the flour, sugar, and butter on low speed until you get a sandy mixture. Add the lemonade, buttermilk, egg, and vanilla, and beat at medium speed until well combined. Add the food coloring, stirring until thoroughly mixed. Scoop the batter into the paper liners (2/3 full). Bake 20 to 25 minutes or until the tops spring back when lightly touched. Let cool completely before frosting.

To make the frosting:
In a medium mixing bowl, add the sugar, butter, lemonade, and cream. Using an electric mixer, beat until the frosting is fluffy. Add the food coloring, continuing to mix until the color is uniformly pink. Spread on the cooled cupcakes.

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