Pink Lemonade Cupcakes Recipe

Pink Lemonade Cupcakes Photo

I’ve taken a little detour from my usual candy contributor role for this special announcement.

Pink Lemonade Cupcakes must be made and eaten soon.

No seriously, that’s the announcement. Are you listening? I made these cupcakes awhile back for a fun party, and they were a huge hit!!

I bet some of you love cake mixes. I know I do. They are convenient and delicious. And for years I could never replicate the tender crumb of a white cake. But guess what.

Now that I make my own white cake, I rarely buy the mix. Honestly they are THAT good. I had been using Magnolia bakery’s white cake recipe for a few years (it seemed to be tasty and quite the rage), but it occurred to me one day that it had a bit of a corn muffin after taste. While I love corn muffins, I don’t want my white cake to taste like one.

Pink Lemonade Cupcakes Picture

Then the vanilla cupcake recipe from Sweetapolita came into my life. And I was forever changed. I’ve used and adapted this recipe for a few years, and have now made it my go-to recipe for all things vanilla.

But today’s recipe is Pink Lemonade… so let’s give it a twist. By adding in some fresh lemon zest you achieve that subtle lemon taste. I also thawed a can of Pink Lemonade (from the frozen juice section) and added in some of that. Whoa, guys.

To top it off (literally) I made a sweet buttercream with more of the pink lemonade (thawed) added into the frosting. I also added just a small drop of pink food coloring (I use Americolor) for a touch more color. And sprinkles. And paper straws. And little slices of lemon. Voila! You have some of the most adorable, from scratch, cupcakes to serve at any party!! ENJOY

Cupcakes are pretty much the best thing ever. Don’t miss Kristan’s butterfinger cupcakes and ice cream cone cupcakes too.

Pink Lemonade Cupcakes Photo

Pink Lemonade Cupcakes Recipe

Aimee Shugarman
Pink lemonade cupcakes are festively fun for summer. Gotta love all that pink frosting!
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Cuisine Frosting
Servings 24 1 cupcake
Calories 314.44 kcal


  • 5 Egg White
  • 0.5 Skim Milk
  • 1 Lemon zested
  • 0.75 Unsalted Butter softened
  • 1.75 Granulated Sugar
  • 2.5 Cake Flour
  • 1 Baking Powder
  • 0.5 Kosher Salt
  • 0.25 Frozen Pink Lemonade Concentrate thawed
  • 1 Unsalted Butter softened
  • 4 Powdered Sugar
  • 6 Frozen Pink Lemonade Concentrate thawed
  • Sprinkles
  • 24 Lemon Wedge


  • In a small bowl, whisk together the egg whites, milk and lemon zest. Set aside.
  • In a large mixing bowl, combine the butter and sugar. Beat for 2-3 minutes until smooth.
  • Add in the cake flour, baking powder and salt. Beat until combined.
  • Add the egg mixture and beat on high for 2 minutes.
  • Slowly add the pink lemonade. Beat another 2 minutes until fluffy.
  • Drop the batter into cupcake tins with liners (about 2/3 full). Bake at 350°F for about 15 minutes.
  • Remove and cool completely before frosting.
  • Beat butter for 4 minutes with whisk attachment on an electric mixer. You want the butter to be smooth and pale in color.
  • Add powdered sugar and pink lemonade. Beat an additional 3-5 minutes, until smooth and fluffy (scrape down sides of bowl as needed).
  • Add food coloring if desired.
  • Pipe onto cupcakes (I used an open tip) and add sprinkles immediately.


Calories: 314.44kcalCarbohydrates: 46.97gProtein: 1.07gFat: 13.47gSaturated Fat: 8.46gSodium: 36.91mgFiber: 0.04gSugar: 33.98g
Keyword Baked, Baking, Cupcakes, Desserts, Frosting, Lemons, Party Food, Summer
Tried this recipe?Let us know how it was!

Post navigation

Recipe Rating