Pink Lemonade Cupcakes
These tender Pink Lemonade Cupcakes start with tender vanilla cake topped with a swirl of perfectly pink lemonade buttercream frosting!
The baker is these fabulous pink lemonade cupcakes is Chris, of The Café Sucré Farine, one of those bloggers you like and connect with immediately. This sweet mom, grandmother, and terrific cook is a true friend, as well. We crossed paths via Foodbuzz as well as the Secret Recipe Club, where I was lucky enough to be assigned her inspirational blog for one month.
I was in awe of her yummy desserts and awesome cake decorating skills, but after baking up her incredible toffee cookies for the SRC, I knew I’d have to visit more often. Recently, I did a guest post for Chris when she needed some time off to bond with her newest grandbaby, the precious Emery Kate. And when she generously offered to share one of her delightful recipes with you all, I jumped at the chance (of course). I knew the end of April and beginning of May was a crazy time and today I’m actually traveling to Illinois for my dear father-in-law’s funeral, and so I’m honored to present Chris in my stead with her Pink Lemonade Cupcakes:
Pink Lemonade Cupcakes
These Pink Lemonade Cupcakes have been swirling around in my brain for the past few weeks. A bridal shower for a young friend gave me the perfect occasion to put my ideas together ………….. everyone seemed to love the results!
Easy Vanilla Cupcake Recipe
I used my favorite vanilla cupcake recipe, adapted from Cook’s Illustrated. The fine folks at Cook’s Illustrated call this recipe The Perfect Cupcake. That’s quite impressive, coming from them as they test, tweak and review a zillion recipes before describing something as “perfect”.
The amazing thing is that it’s also the easiest cake recipe I’ve EVER made! How cool is that? Instead of the classic creaming of the butter and sugar and alternating the wet and dry ingredients into the batter as you continue to mix, this recipe calls for throwing everything into the mixer bowl, pushing the “go” knob and mixing for less than a minute! Crazy huh? It may sound crazy but IT WORKS! Every time! Soft, fluffy, delicious cupcakes in no time flat! I love it, don’t you?
Dreamy Pink Lemonade Buttercream
More Cupcake Recipes You’ll Love:
- Mounds Brownie Cupcakes
- Caramel Apple Cupcakes from Mom on Timeout
- Vanilla Cupcakes with Cream Cheese Frosting
- Peanut Butter Ball Stuffed Chocolate Cupcakes with Peanut Butter Buttercream from Love from the Oven
- Limoncello Cupcakes
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- More Cupcake Recipes
Pink Lemonade Cupcakes
Tender vanilla cupcakes with pink lemonade buttercream frosting!
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 8 tablespoons butter (room temperature)
- ½ cup buttermilk or sour cream (room temperature)
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 1 ½ sticks or 12 ounces butter (at room temperature)
- 3 ounces cream cheese (I use the low fat, not no-fat at room temperature)
- 6 tablespoons pink lemonade concentrate (from frozen concentrate)
- 1 teaspoon vanilla extract
- 8 cups powdered sugar
- milk or half and half (as needed)
- Adjust oven rack to middle position; heat oven to 350 degrees F. Line 12 muffin/cupcake tins with paper or foil liners.
- Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, buttermilk (or sour cream), eggs, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.
- Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.
- Place butter and cream cheese in the bowl of an electric mixer and beat on medium-high speed for 3 minutes, stopping to scrape the bowl once or twice.
- Reduce the speed to low and add the pink lemonade concentrate, vanilla and powdered sugar. Beat on lowest speed until all of the powdered sugar is incorporated, then increase to medium-high and beat until light and fluffy, about 3-4 more minutes, scraping the bowl as needed. If the icing is too thick add a bit of milk or half and half, if too thin add a bit more powdered sugar (see note below).
- Enough icing for 24 cupcakes (or more - see note below)
- ~ It's sometimes difficult to get just the right consistency for piping buttercream. I usually put a little portion into my decorating bag and try it on one cupcake. If you pipe the cupcake and the icing seems to "wilt" or have trouble keeping it's shape, add a bit more powdered sugar. It the icing is difficult to pipe and you have to use force as you pipe, you need to add a bit of milk or half and half. Icing should flow fairly effortlessly from piping bag.
- ~ This recipe makes a generous portion of icing, enough for a double batch of these cupcakes. I usually do make a double batch because they freeze well and when I need a dessert in a hurry, I can just pull them out and thaw. Even with a double batch, you may have a bit of icing left over. Unused buttercream can be stored in the refrigerator in an airtight container; let it come to room temperature and then give it a quick whip in the mixer before using.
- For these swirled cupcakes, I used a Wilton 1M tip.
There will be excess frosting. Store covered in the refrigerator for up to a week.
Recipe courtesy of Chris of The Cafe Sucre Farine
Serving Size:1 cupcake
Amount Per Serving: Calories: 836Total Fat: 46gSaturated Fat: 29gTrans Fat: 2gUnsaturated Fat: 14gCholesterol: 153mgSodium: 571mgCarbohydrates: 104gFiber: 0gSugar: 88gProtein: 5g
Chris can be found on Twitter, Facebook, Google+, Pinterest and, of course, her lovely blog The Café Sucré Farine. Thank you so, so much, Chris. xo
75 Comments on “Pink Lemonade Cupcakes”
My daughter and I both adore pink confections… so we are almost jumping up and down for this one. 🙂 Love these little gems. 🙂
Gorgeous cupcakes from Chris! What a stunning guest post!
They are so beautiful and elegant your cupcakes Liz! i can imagine they are equally tasty eating them! beautiful presentation!
Lizzy, I’m sorry for the loss of your father-in-law. Lizzy and Chris, your desserts are always stunning! I love these beautiful cupcakes. Each frosting looks so identical. Absolutely amazing skills Chris!
Beautiful cupcakes! I have been looking for just the right something to make for a baby shower this weekend– I hope I can recreate these at my house. So lovely and sweet!
These are so pretty and elegant. I love that romantic pink buttercream. 🙂 I say these would be perfect for Mother’s day celebration!
These are true stunners! Simply beautiful!!!
The cupcakes are gorgeous. Such a whimsical flavor.
These cupcakes are so gorgeous. Love the colors and the taste seems to die for…
These scream Spring! So cute.
These are so good. They look gorgeous. I love the colour of the icing. I’ve never had pink lemonade flavour! And the piping is so pretty – love the lemon slice touch xx
The pinky stripe cupcake holders are so preppy… love ’em. The photo of the cupcakes lined up on the window sill is a neat idea.
Pink lemonade cupcakes?! You absolute genius. xo
These are absolutely gorgeous! I love the pink frosting and the cupcakes wrappers!
The cup cakes are looking wonderful. Just wanted to know how can we make these cup cakes eggless. Pls let me know
They look so wonderful 😀
Have a nice week! 😀
Already went over to Cafe Sucre Farine page and congratulated her on such beautiful cupcakes!
Hope you have a great monday Liz
Wow these are uber cute! And a great flavor too. Sending you my sympathies for your loos. I will keep you in my thoughts as you are now together with family celebrating the life of a great man.
Beautiful cupcakes from Chris, she is such a great food blogger, love her. I’m sorry for the loss of your father-in-law, may you have a safe trip and many good memories to help with your sadness.
You both are just adorable. Have safe travels Liz and again I am terribly sorry for your loss.
Chris, glad to see you over here. Your cupcakes are a perfect summer treat and mayeb if i send your recipe to my step-daughter she will make them for me for Mother’s Day! 🙂