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
- Cream Filled Chocolate Cupcakes
- Chocolate Mummy Cupcakes
- 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”
Right up my alley! I wonder if rainbow lemonade cupcakes are possible.
I’m not sure if I missed it but how many cupcakes does this recipe make?
Hi, Kathy, this recipe makes 12 cupcakes, but the frosting makes enough for 24 🙂
Shereece, I could not find these exact papers but here are a few options:
Hope that helps!
Where can I find these adorable cup cake holders ? I’m so excited to make these cupcakes .
appearance is Everything……
I adore pink lemonade, and I’m always looking for new, fun treats that I can bring to functions where there won’t be a lot of safe (peanut free) options for our son. He loves lemon, though he may protest the pink. LOL Thanks for sharing.
These are absolutely beautiful cupcakes and so kind of her to share on your blog Liz! I was so sorry to hear of your father-in-law’s passing when you let others know on FB. I hope that your husband is doing well during this sad time.
Be well my friend,
Very adorable cupcakes! Thanks very much for sharing a recipe :)) Looking forward to make it :))
Oh my golly gosh, these are so beautiful. What beautiful photos! Lovely guest post.
These are possibly the most beautiful cupcakes I have ever seen! Love!
Yummy, I can’t wait to try this recipe. For the moment I will just devour these with my eyes!
I made these last night – 44 mini cupcakes. I made them in silver mini liners and little silver edible balls, very cute with the pink icing (red food coloring needed). I wouldn’t bother adding the cream cheese to the icing because it’s lost in the taste, the lemonade overpowered it. The frosting makes a LOT, I probably threw close to half of it out. I prefer a sweeter cupcake so the lemonade threw me off but my co-workers loved them! Thanks for sharing, I love trying new recipes.
These are absolutely gorgeous, Liz.
Nice to meet you Chris. What beautiful little cupcakes and delicious too! Great post ladies!
How pretty and sweet!
What a sight more beautiful! These cupcakes look beautiful flower pots on the window. They should be simply delicious.
My feelings for this loss in the family, our prayers are for him too.
I am sure they taste a good as they look. Lovely presentation. Have a wonderful rest of the week Liz and Chris.
Wow. Wow. Wow. These look so perfect for a picnic. I am definitely saving this “perfect” cake recipe as well as this spectacular icing!
Beautiful and elegant cupcakes…I love the flavor of the buttercream.
Great quest post!
Hope you are having a lovely week 🙂
A wonderful guest post, Chris, Liz. These cupcakes are screaming SPRING out loud!
Wow, these are truly incredible and beautiful cupcakes. To guest blog on such a wonderful blog as Liz’s is such an honor, her sweet treats are by far some of the most beautiful in the blog-o-sphere and these cupcakes sure don’t disappoint. I can almost taste their sweet lemony flavours, but not just that, they are beautiful (oh, did I say that already?). I can only imagine the delight that my 10 year old niece would have with these, first by simply enjoying their pretty colours and then digging right in. A very lovely guest post indeed and now I shall check out Chris’ blog.