Pink Lemonade Cupcakes Recipe

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!

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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!

Cupcakes for Cupcake Lovers Day!

There’s a TON of bloggers that are participating in this fun event and so if you’re looking for a great new cupcake, pretty sure you’ll be inspired here!

• Vegan Birthday Cake Oreo Cupcakes by The Baking Fairy
• Avocado Cupcakes with Lime Frosting by A Day in the Life on the Farm
• Brown Cow Cupcakes by Palatable Pastime
• Brown Sugar Cinnamon Cupcakes by Hezzi-D’s Books and Cooks
• Busy Bee Honey Vanilla Cupcakes by For The Love of Food
• Butter Pecan Cupcakes with Cream Cheese Frosting by A Little Fish in the Kitchen
• Cheesecake Cupcakes by Walking on Sunshine Recipes
• Cherry Limeade Cupcakes by That Recipe
• Cherry Vanilla Cupcakes by The Freshman Cook
• Cheesecake Cupcakes by Walking on Sunshine Recipes
• Cherry Limeade Cupcakes by That Recipe
• Cherry Vanilla Cupcakes by The Freshman Cook
• Chocolate Cupcakes with Dulce de Leche Frosting by Cooking for my Soul
• Chocolate Irish Cream Cupcakes with Irish Cream Frosting by Daily Dish Recipes
• Cookies & Cream Cupcakes by Karen’s Kitchen Stories
• Creamsicle Cupcakes by Red Cottage Chronicles
• Dark Chocolate Cupcakes with Fluffernutter Frosting by A Kitchen Hoor’s Adventures
• Gluten Free Rocky Road Cupcakes by Frugal & Fit
• Honey Lemon Bee Cupcakes by Simply Inspired Meals
• Lemon Cupcakes with Coconut Frosting by The Olive Blogger
• Lemon Lavender Blackberry Cupcakes by Culinary Adventures with Camilla
• Lost Princess Cupcakes by Seduction in the Kitchen
• Minnie Mouse Cupcakes by Bowl Me Over
• Orange You Glad Cupcakes by Cindy’s Recipes and Writings
• Peanut Butter & Jelly Cupcakes by The Beard and The Baker
• Pineapple Coconut Cupcakes by Crumb Top Baking
• Pudding Pop Cupcakes by Nik Snacks
• Small Batch Birthday Cake Cupcakes by Cheese Curd in Paradise
• Small Batch Chocolate Cupcakes with Cookie Dough Frosting by Join Us, Pull Up a Chair
• Strawberry Basil Cupcakes with Chocolate Balsamic Frosting by The Spiffy Cookie
• Strawberry Cupcakes by Confessions of a Baking Queen
• Strawberry Jello Cupcakes by Kelly Lynn’s Sweets and Treats
• Sweet Summertime Cupcakes by Cooking with Carlee
• Tres Leches Cupcakes by Cookaholic Wife
• Vanilla Bourbon Bacon Cupcakes by Our Good Life
• Vegan Red Velvet Cupcakes by Simple Family Crazy Life
• Watermelon Themed Cake & Cupcakes by The Mandatory Mooch
• White Chocolate Truffle Cupcakes by Triple Chocolate Kitchen

BEST Pink Lemonade Cupcakes

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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!

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Pink Lemonade Cupcakes

Pink Lemonade Cupcake Recipe – Pretty pink cupcakes that are moist and tender. Everyone's favorite they are bursting with lemony deliciousness!

Course Dessert

Cuisine American

Keyword cupcakes

Prep Time 15 minutes

Cook Time 18 minutes

Total Time 33 minutes

Servings 36 cupcakes

Calories 259kcal

Cost $20

Ingredients

• For the Cupcakes
• 1 cup butter softened
• 3 cups sugar
• 5 eggs room temperature
• 2 3/4 cup flour
• 1/2 tsp salt
• 1/2 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
  

Notes

Using an ice cream scoop makes it easier to fill the cupcake liners and ensures all of the cupcakes are about the same size. This will help them bake evenly.

Nutrition

Serving: 24g | Calories: 259kcal | Carbohydrates: 39g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 52mg | Sodium: 153mg | Potassium: 42mg | Fiber: 1g | Sugar: 30g | Vitamin A: 363IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg

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