Pink Lemonade Cupcakes
A few weeks ago, I was itching to make something fun for a pool party our church was having. I wanted something that screamed SUMMER! Chocolate brownies just would not do. What says “summer” better than pink lemonade?
I searched the internet and just could not find a recipe that suited me. So, I mixed a few recipes and made a few changes to get my own recipe!
Here ya go!
Pink Lemonade Cupcakes
For the cupcakes:
1 box white cake mix
9 oz. (1 1/8 cup) frozen lemonade concentrate, thawed – I used regular but pink lemonade would be better!
3 egg whites
2 Tablespoons vegetable oil
Cupcake liners
Cooking spray
For the icing:
3 cups confectioner’s sugar
1 stick butter, room temperature
1 packet Pink Lemonade flavored Koolaid (the unsweetened 25 cent packet)
Dash salt
2 Tablespoons milk (If you want a really tart cupcake, you can use lemon juice in place of the milk. Just be prepared to pucker!)
Make the cupcakes:
With an electric mixer, mix cake mix, lemonade concentrate, egg whites, and vegetable oil on low speed for 30 seconds and increase to medium speed for 90 seconds.
Spray cupcake liners with cooking spray and spoon batter into liners, filling about 2/3 full.
Bake at 350 degrees for 20-25 minutes, until a wooden toothpick tests “done”. Let cool in pan 5 minutes and remove to cooling rack until fully cooled.
Make icing:
With an electric mixer, mix confectioners sugar, butter, lemonade mix, and salt until combined. It will be dry. Add the milk, one tablespoon at a time while mixing on low. Mix on medium high until light and fluffy.
Ice completely cooled cupcakes. I like to pop my icing into a pastry bag and pipe the icing on mine. So much easier than spreading the icing on each cupcake. I also like to sprinkle mine with pink decorating sugars.
Enjoy!
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Mmm, I love sour, so I think I’d do the lemon juice. Actually… Would it be possible to do half milk/half juice, or would that spoil it?
Kayla
I think half milk & half lemon juice would be fine! Enjoy!