Pink Lemonade Cupcakes with a Creamy Pink Lemonade Frosting » The Daily Dish Recipes

By bklynmommy

Ingredients

• For Pink Lemonade Cupcakes:
• 2 1/2 c. all-purpose flour
• 1/4 tsp. salt
• 1 1/4 c. granulated sugar
• 1 1/2 tsp. baking powder
• 1/4 c. vegetable oil
• 2 eggs
• 3/4 cup pink lemonade concentrate, thawed (found with freezer juices)
• 1/2 tsp. vanilla
• 1/2 cup buttermilk
• 1-2 drops of Red food coloring
• For Pink Lemonade Frosting:
• 1 c. butter, room temperature
• 4 c. icing sugar
• 6 Tbs.pink lemonade concentrate, thawed (plus more if needed)
• Red food colouring

Details

Adapted from dailydishrecipes.com

Preparation

Step 1

Preheat your oven to 350° F.

In a medium bowl, mix together the flour, baking powder and salt until blended.

In a large bowl or the bowl of your stand mixer, add the sugar, oil, eggs, pink lemonade concentrate and the vanilla and mix well.

Pour the flour mixture about 1/3 at a time, as you mix in between.

Mix in the buttermilk, but do not over mix.

Add a drop or two of your food coloring until you get the color you are looking for. I wanted a really soft pink, so I only added 2 drops.

Spoon the batter into paper baking cups in a cupcake pan about 3/4 full.

Bake for 10-15 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.

Allow the cupcakes to cool completely before frosting with Pink Lemonade Buttercream Frosting.
For Pink Lemonade Buttercream Frosting:

Put the butter in a bowl and beat for about 2-3 minutes until its fluffy and a pale yellow color.

Add the icing sugar and the pink lemonade concentrate. Mix well. If it's too thick, add a Tbs at a time of Pink Lemonade Concentrate until you get the desired spreading consistency.

Add your food coloring - however much you need for your desired results.

Spread the icing on the cupcakes when they are cool, or use a pastry bag and pipe the icing on.

Enjoy! They are amazing!