Pink Lemonade Cupcakes Recipe – Super sweet and pretty in pink these amazing cupcakes are moist and tender. Everyone’s favorite they are bursting with lemony deliciousness!
Pink Lemonade Cupcakes
Did you know June 13 is Cupcake Lovers Day? Yup! It’s true!
That means I’m doing some baking and Dan’s a happy guy – you know how he loves his sweets! Whether it’s Minnie Mouse Cupcakes or Meyer Lemon Curd the man is always looking for a sweet ending to a meal. 😋
Man knows what he likes!
I’ve been working on these cupcakes for a while and so he’s been doing some sampling.
When he came home tonight I had just finished photographing these amazing treats. He said, those are really pretty honey, are they for a foster family? (Because I do so much baking for Cake4Kids).
I said no, sweetie these are all for you! His smile said it all.
Easy Pink Lemonade Cupcakes
Super moist these cupcakes are the perfect balance of sweetness and tangy lemon flavor.
Made from scratch these will be a hit for your next event or party and will certainly satisfy everyone’s sweet tooth!
Grocery list for Lemonade Cupcakes and Frosting
- butter
- sugar
- eggs
- vanilla
- salt
- soda
- strawberry yogurt
- lemons
- powdered sugar
- pink or red food dye and sprinkles (optional)
How do I bake the perfect cupcake?
- Start with the BEST ingredients – for instance, don’t take a shortcut and use lemon juice in a bottle be sure and use fresh lemons.
- Plan ahead and allow the eggs and butter to come to room temperature.
- Using an ice cream scoop will ensure all the liners are evenly filled, which means they will bake uniformly also!
- Don’t overmix the batter.
- Preheat the oven.
What to add to cupcakes to make them moist?
Several ingredients help keep cupcakes moist – eggs, yogurt, sour cream butter and pudding mix all help keep cupcakes tender and moist.
How do you keep cupcakes moist after baking?
Here’s a trick I’ve learned from all of my volunteer baking. Freeze the cupcakes after baking. Surprisingly enough, freeze the cupcakes before they are completely cooled. This will seal in the moisture and help keep them more tender!
Lemonade Cupcakes
Steps to make cupcakes and frosting
- for the cupcakes
- preheat the oven
- mix together the dry ingredients, set aside
- add liners to the muffin pan
- cream together the butter and sugar
- add the eggs, vanilla
and yogurt mixing well - next add the dry ingredients in two batches, mixing well between each addition
- finish by adding the lemon juice
- fill the cupcakes liners and bake 18-22 minutes
- for the frosting
- cream the butter for two minutes
- add one pound of powdered sugar, salt and the juice of one lemon
- add heavy cream a tablespoon at a time until the frosting is the correct consistency
- frost, add sprinkles – tuck a lemon slice for garnish and sprinkles. Enjoy!
BEST Pink Lemonade Cupcakes
More of my favorite sweet treats!
- Better Than Sex Cake – you’ll definitely want to give this a try, it’s unbelievably moist and delicious. Perfect for a party or potluck.
- Strawberry Shortcake – learn my shortcut for the easiest strawberry shortcake – so sweet and good!
- Chocolate Bundt Cake – another favorite for the chocolate lovers!
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Baking Must Have’s for My Kitchen!
- Kitchen
Aide Stand Mixer (orange of course!) - Pyrex 4-Piece Glass Measuring Cups
- Measuring Spoons – I love the shape of these because they fit into spice jars
If you post a photo, please tag me! I’d love to see your pictures! You can tag me with #bowlmeover or if you’re on Instagram use @bowl_me_over I can’t wait to see how yummy this turned out for you!
I would love it if you gave this recipe 🌟🌟🌟🌟🌟 stars!!
Pink Lemonade Cupcakes
Ingredients
- For the Cupcakes
- 1 cup butter softened
- 3 cups sugar
- 5 eggs room temperature
- 2 ¾ cup flour
- ½ tsp salt
- ½ tsp baking soda
- 1 cup strawberry yogurt
- 1 lemon juiced
- For the Frosting
- 1 cup butter softened
- 1 pound powdered sugar
- 1 lemon juiced
- pinch salt
- 2-3 tbsp cream or whole milk
- optional garnishes – lemon slices, yellow straws, sprinkles
Instructions
- Preheat the oven to 350°
- Mix together the dry ingredients flour, salt, and baking soda – set aside.
- Add liners to the muffin pan – set aside.
- Start by creaming together the butter, sugar and vanilla.
- Add the eggs one at a time, mixing well after each addition.
- Next add the dry ingredients and lemon juice, alternating and in a couple of batches.
- *Using an ice cream scoop, fill the cupcakes liners and bake 18-22 minutes, until a toothpick inserted into the middle comes out clean. Allow to cool completely before frosting.
For the frosting
- Add the butter to the blender, cream well for two minutes, scraping down the sides once.
- Next add the powdered sugar, salt and lemon juice and begin mixing slowly. If you're using food dye, add it now along with the cream a tablespoon at a time until the frosting is the correct consistency.
- Frost the cupcakes! Slice a lemon and quarter it. I used a toothpick to secure to the side of the cupcake. A straw cut into thirds finishes the decorations
