The Pink Lemonade cupcakes were very tart, but I like that. I would almost have added just a touch more pink lemonade concentrate.
Pink Lemonade Cupcakes from Confections of a Foodie Bride
- 1 1/8 cup frozen Pink Lemonade Concentrate, thawed
- 1 box white cake mix
- 3 egg whites
- 2 T vegetable oil
- non-stick spray
Preheat the oven to 350. In a stand mixer, combine the cake mix, egg whites, oil & pink lemonade concentrate. Mix on low for about 30 seconds and then increase the speed to medium for another 90 seconds. (the batter will be lumpy, but do not overmix it)
Spray the paper cupcake liners with non-stick spray and fill the cups about 3/4 full. Bake for 25 minutes, or until they pass the toothpick test. Remove from the oven and let them cool for about 5 minutes before removing them from the pan.
Lemon Buttercream Frosting
- 3 cups plus 3 T powdered sugar
- 1 stick unsalted butter, at room temp
- 1/8 t salt
- 2 T lemon juice
- pink food coloring
Add the butter, powdered sugar, salt & lemon juice to a stand mixer and mix on low until combined. Increase the speed to medium and beat until fluffy. Mix in food coloring until you get the desired shade of pink.