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Pink Lemonade Cupcakes Recipe

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By Patsy Caldwell And Amy Lyles Wilson | Jun 17, 2013

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These Pink Lemonade Cupcakes are a refreshing summer snack the whole family will love.
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"You Be Sweet" is full of food traditions passed down from family members and neighbors. With classic ingredients and home-cooked inspiration, authors Patsy Caldwell and Amy Lyles Wilson remind us through these recipes how satisfying it is to be sweet.
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    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

    Cinnamon Cream Biscuits With Pecan Topping
    Caramel Pie Recipe With Meringue Topping

    Pink Lemonade Cupcakes Recipe
    Makes 12 servings

    Cupcakes
    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.

    This excerpt has been reprinted with permission from You Be Sweet: Sharing Your Heart One Down-Home Dessert at a Time, published by Thomas Nelson, Inc., 2012. Buy this book from our store: You Be Sweet.

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