Pink Lemonade Cupcakes

Pink lemonade is way better that regular lemonade-no, hear me out. Regular lemonade is fine, and I do like it, but making it pink, in my opinion, just makes it more fun. Also, I’m sure that we can agree that cupcakes are better than regular cake(or maybe we can’t, and I’m just a bit odd) so pink lemonade cupcakes sounded absolutely perfect, in theory. This recipe isn’t too hard, especially with the use or a kitchen or hand mixer.

Cake Ingredients

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

3/4 teaspoons fine salt

1 stick(4 ounces) butter, at room temperature *tip-take this out before taking out any other ingredients, to make sure it softens properly

1 cup granulated sugar

1 teaspoon vanilla extract

1 large egg

2 egg yolks

1/2 cup sour cream

1/2 lemon, zested(about 1 teaspoon)

1 1/2 tablespoons lemon juice *tip-prepare the lemon zest and juice before you start anything else to save time

1/2 teaspoon food coloring(I used pink, but you can modify with red or leave it out, up to you!)

Frosting

4 ounces softened unsalted butter(take this out before baking the cupcakes to make sure it’s easy to work with)

4 ounces cream cheese

3 cups powdered sugar

1 teaspoon vanilla extract

3/4 teaspoon lemon juice

1/4 teaspoon food coloring

 

Directions

  1. Preheat oven to 350
  2. Combine flour, baking powder, and 1/2 teaspoon salt in a medium bowl-set aside
  3. Beat butter, sugar, vanilla, and remaining salt in a mixer until light and fluffy
  4. Add the egg and the yolks one at a time, thoroughly beating after adding each
  5. Beat in sour cream, juice, zest, and food coloring on medium speed
  6. Add in flour mixture and mix on low until combined
  7. Bake about 20 minutes-or when a toothpick comes out clean
  8. Allow to cool in tin for about 20 minutes
  9. Move to a cooling rack until completely cooled
  10. Prepare frosting
  11. Combine cream cheese, butter, vanilla, food coloring, and juice, mix on low
  12. Add in powdered sugar, a little at a time, until fully combines
  13. Frost and decorate once cupcakes are completely cooled(hopefully yours look a bit better than mine, my cake decorating skills still aren’t the best)

 

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